Sourdough Discard Soft Pretzels bring together the tangy complexity of sourdough with the beloved chewy, golden crust of traditional pretzels. This recipe is a delightful way to use up sourdough starter discard, which is often leftover after feeding your active sourdough culture.
Not only does it reduce waste, but it also injects a nuanced flavor that sets these pretzels apart from the ordinary. Using sourdough discard in baked goods has become increasingly popular among home bakers looking to minimize waste and add deep flavor notes to their favorite recipes.
Soft pretzels themselves have a storied history dating back to early European monasteries, renowned for their twisted shape and symbolism. Sourdough, one of the oldest methods of leavening bread, combines perfectly with the soft pretzel's characteristic chewy exterior and soft, fluffy interior.
Whether you are a seasoned baker or a beginner, making sourdough discard soft pretzels at home is an engaging process that rewards you with delicious, bakery-quality results.
With easy-to-follow steps, a few pantry staples, and your leftover starter, you'll learn how to craft these iconic treats for snacking, parties, or anytime comfort food. This recipe not only helps you use up your sourdough discard but also gives you the authentic aroma and flavor of fresh-baked pretzels.
In this comprehensive guide, you'll find everything you need to recreate sourdough discard soft pretzels at home, from an ingredient list to step-by-step instructions, nutritional insights, serving suggestions, and more.
Ingredients
- 1 cup (about 230g) sourdough starter discard, unfed and at room temperature
- ¾ cup (180ml) warm water (about 110°F/43°C)
- 2 ¼ teaspoons (1 packet or 7g) active dry yeast
- 1 tablespoon granulated sugar
- 3 cups (375g) all-purpose flour, plus more for kneading
- 1 teaspoon fine sea salt
- 4 tablespoons unsalted butter, melted and slightly cooled
- ⅔ cup (160ml) baking soda, for the water bath
- 10 cups (2.4 liters) water, for the water bath
- 1 egg yolk beaten with 1 tablespoon water, for egg wash
- Coarse sea salt, for sprinkling
Instructions
- In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy.
- Add the sourdough starter discard and melted butter to the bowl, mixing until well incorporated.
- Stir in the all-purpose flour and salt, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add more flour, a tablespoon at a time.
- Transfer the dough to a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, about 1-1.5 hours.
- Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and set them aside.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope about 18-24 inches long and shape into classic pretzel twists.
- In a wide, deep saucepan, bring 10 cups of water and the baking soda to a simmer. One at a time, gently lower each shaped pretzel into the simmering water bath for 20-30 seconds, then lift out with a slotted spatula and place on the prepared baking sheets.
- Brush each pretzel with the beaten egg yolk wash and sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes or until the pretzels are deep golden brown and glossy. Transfer to a rack to cool slightly before serving.
Nutritional Information
Sourdough Discard Soft Pretzels offer a satisfying snack or appetizer with a mindful nutritional profile. Each pretzel, if divided into 8 equal servings, contains approximately 210-230 calories, depending on the size and precise ingredient measurements.
They contribute about 6 grams of protein per pretzel, making them a hearty option for any time of day. The combination of all-purpose flour and sourdough discard provides a balanced amount of carbohydrates, totaling around 39 grams per pretzel.
The melted butter adds a small amount of fat (about 4 grams per serving), while the use of egg wash gives a slight boost of protein and helps achieve that classic, glossy crust.
The sodium content, mainly from the baking soda bath and coarse salt topping, is relatively high at around 750mg per pretzel, something to consider for those monitoring salt intake.
Sourdough discard brings a trace of beneficial lactic acid bacteria, which may support gut health, though much is lost during baking at high temperatures. These pretzels contain very little sugar - just enough to activate the yeast.
Enjoyed fresh, with nutritious dips or spreads, Sourdough Discard Soft Pretzels strike a balance between indulgence and wholesome flavor.
Wine and Beverage Pairings
Sourdough Discard Soft Pretzels pair beautifully with a range of beverages. Their chewy, salty character complements crisp lagers or wheat beers, making for a traditional pub-style experience. For a non-alcoholic option, try serving with classic lemonade, fizzy seltzer, or a robust, unsweetened iced tea to cut through the richness.
If you want a wine pairing, a chilled Riesling or light-bodied Pinot Grigio balances the pretzel's tang and salt. For a cozy treat, offer pretzels with hot apple cider or a mug of homemade cocoa - especially delightful during colder months.
These beverages all highlight and elevate the fresh-baked flavors of your homemade sourdough discard soft pretzels.
Cooking Tips and Variations
When making Sourdough Discard Soft Pretzels, a few expert tips and variations can elevate your results. First, make sure your sourdough discard is at room temperature and not overly acidic for best flavor. Cold or overly fermented discard can result in dense pretzels with a strong tang.
When kneading, the dough should be smooth, elastic, and not sticky - don't rush this step, as it develops gluten, which makes pretzels chewy. If you prefer whole grain, substitute up to half the all-purpose flour with whole wheat or spelt flour for added fiber and a wholesome taste.
For creative flavor twists, sprinkle the pretzels with everything bagel seasoning, sesame seeds, grated Parmesan, or cinnamon-sugar after the egg wash. If you're vegan, replace the butter with olive oil or coconut oil, and use a non-dairy milk wash in place of egg yolk.
For extra-soft pretzels, bake a minute or two less and cover with a clean towel after baking to trap moisture. The baking soda bath is crucial for developing the pretzel crust; don't skip it or try to reduce the amount, as this is what gives pretzels their distinct flavor.
Finally, store leftovers in an airtight container, and reheat in a soft oven or toaster for that just-baked texture.
Serving Suggestions
The pleasure of serving Sourdough Discard Soft Pretzels is in their versatility and crowd-pleasing appeal. Straight from the oven, they are at their very best - glossy, warm, and perfectly chewy.
Arrange the golden pretzels in a basket lined with a tea towel to keep them soft, and offer a selection of dips. Classic choices include spicy mustard, creamy cheese sauce, honey-mustard, or a tangy homemade ranch. For a sweet twist, try cinnamon-sugar pretzels with a vanilla glaze or chocolate dip.
Sourdough Discard Soft Pretzels also make impressive party appetizers or hearty game day snacks. For gatherings, you can even create a pretzel board, featuring different flavors, cheeses, cured meats, and pickles. If you have leftovers, slice pretzels horizontally and fill them with deli meats or cheeses for unique sandwiches.
Serve alongside soups like cheddar broccoli, potato, or classic tomato for a comforting meal. However you plate them, these pretzels are sure to disappear quickly - their inviting aroma and homemade touch bring joy to any table.
Health Benefits
Sourdough Discard Soft Pretzels offer several health benefits, especially when made at home where you can control the ingredients. The sourdough discard brings a modest amount of natural prebiotics which, although partly reduced by baking, can support digestive health compared to traditional breads.
The slow fermentation aspect of sourdough also helps make the final baked product easier to digest for many people. By making pretzels at home, you avoid additives and preservatives often found in store-bought snacks.
Choosing whole grain flour for part of the recipe can boost fiber content, aiding in satiety and steady energy levels. The moderate protein content makes these pretzels more filling than many snack foods.
While the sodium level is relatively high (mainly from the baking soda bath and salt topping), you can moderate this by reducing the amount of salt sprinkled on top, if needed. The use of minimal sugar also makes these pretzels a better option compared to commercial baked goods.
Overall, Sourdough Discard Soft Pretzels are a nutritious, satisfying treat - especially when complemented with healthy dips and served in moderation.
Frequently Asked Questions
It's best to use sourdough discard that has come to room temperature for optimal mixing and even dough development. Cold discard can slow down the rising process and may result in denser pretzels.
Yes, the baking soda bath is essential as it gives pretzels their distinctive chewy crust, rich color, and traditional flavor. Skipping this step will result in soft rolls rather than true pretzels.
Absolutely. Once baked and cooled completely, store pretzels in an airtight container or freezer bag for up to 2 months. Reheat in the oven for best texture.
Replace the melted butter with coconut or olive oil, and use a non-dairy milk or plant-based butter for the egg wash. The result will be just as tasty and golden.
This usually happens if either the baking soda bath was not concentrated enough or the egg wash was omitted. Both steps are key for achieving the glossy, golden-brown result.
In conclusion, Sourdough Discard Soft Pretzels are a fantastic way to put your sourdough starter leftover to delicious use. They combine the best aspects of traditional pretzels - signature chew, golden crust, satisfying softness - with the depth of flavor that only sourdough can provide. With easy-to-follow instructions, countless variations, and plenty of options for serving, this recipe is bound to become a staple in your kitchen repertoire. Whether you're baking for family, entertaining guests, or simply looking for a cozy homemade snack, sourdough discard soft pretzels always hit the spot. Enjoy them fresh from the oven, dipped in your favorite sauces, paired with a beverage of choice, and rest assured you're indulging in a wholesome, satisfying treat that truly makes the most of your sourdough baking journey.
Ingredients
- 1 cup sourdough discard
- 2 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 teaspoon instant yeast
- ¾ cup warm water
- 2 tablespoons unsalted butter, melted
- ¼ cup baking soda (for boiling)
- Coarse salt, for topping
Instructions
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1In a large mixing bowl, combine the sourdough discard, warm water, and instant yeast. Mix until combined.
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2Add flour, granulated sugar, and salt. Mix until a dough forms, then knead for about 5 minutes until smooth and elastic.
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3Cover and let the dough rest for 30 minutes. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
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4Divide the dough into 8 pieces. Roll each piece into a rope and shape into a pretzel.
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5Bring a pot of water to a boil and add the baking soda. Boil each pretzel for 30 seconds, then transfer to the prepared baking sheet.
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6Brush pretzels with melted butter and sprinkle with coarse salt. Bake for 12-15 minutes until golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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