Sourdough Discard Pretzels

🧂 Ingredients

• 113 grams unfed sourdough discard

  (room temperature or cold from the refrigerator)
• 80 grams whole milk

  (1%, 2% or non-dairy milk also work)
• 12 grams sugar

  (or honey)
• 13 grams butter

  (at room temperature)
• 200 grams bread flour
• 7 grams fine sea salt

  (1 teaspoon)
• 1 Tablespoon barley malt syrup
• 1 egg

  (optional, for egg wash)

Instructions

• 1 Combine the unfed starter, milk, sugar (or honey), butter and bread flour in the
  bowl of an electric mixer. Knead on a low-medium speed. After a couple of
  minutes, the dough should start to become cohesive. Slowly add in the salt.
  Knead for 5-10 minutes until the dough is smooth and passes the windowpane test.
• 2 Shape the dough into a ball and place into an ungreased bowl. Cover with plastic
  wrap and allow to rest at least 2 hours.
• 3 Portion the dough into six equal sizes. Roll each portion out to about 20 inches
  long. Shape into pretzels. Cover loosely with plastic wrap or a tea towel and
  allow to rest at room temperature for 45-60 minutes.
• 4 Preheat oven to 450° F.
• 5 Bring a large pot of water with the barley malt syrup to a boil. Carefully add
  the pretzels to the boiling water. Use tongs or a skimmer to nudge them from the
  bottom of the pot if they stick to the bottom. Boil the pretzels for 1-2
  minutes, just until they float.
• 6 Use a skimmer or a perforated spoon to drain and transfer each pretzel to a
  parchment lined baking sheet. Egg wash if desired and top with everything
  seasoning.
• 7 Bake for 10-12 minutes. The internal temperature should be at least 190° F.

Nutrition Info