Soft Pretzels with Sourdough Discard

Yield: 12 pretzels | Prep Time: 15 mins | Rise Time: 45 mins | Cook Time: 25 mins | Total Time: 1 hr 25 mins

Ingredients

• 1½ cups (360g) warm water
• 2½ tsp (6.4g) dry active yeast
• 1 cup (226g) sourdough starter discard
• 5¾ cups (690g) bread flour or all-purpose flour
• 1 tsp (6g) table salt
• 1 tbsp (12.5g) white granulated sugar
• 1 tbsp (13.6g) vegetable oil
• 1 large egg, beaten
• Sea salt or pretzel salt, to taste (about 12g)

Method

1. Proof the Yeast
   In the bowl of a stand mixer, stir the warm water and dry active yeast together. Let sit for 10 minutes until foamy.
2. Add the Sourdough Discard
   Stir in the sourdough discard until fully dissolved.
3. Mix the Dry Ingredients
   In a separate bowl, whisk together the flour, sugar, and salt. Gradually add this mixture to the yeast bowl with the mixer on low speed.
4. Add Oil and Knead
   Once the dough comes together and pulls away from the sides, add the vegetable oil. Continue mixing until smooth and elastic.
5. Rest the Dough
   Turn the dough out onto a lightly oiled surface and shape into a ball. Place in a lightly oiled bowl, cover, and let rest for 45 minutes at room temperature.
6. Preheat the Oven
   Preheat oven to 350°F (176°C). Line a baking sheet with lightly oiled parchment paper or grease it directly.
7. Shape the Pretzels
   Divide the dough into 12 equal pieces (about 107g each). Roll each piece into an 18-inch rope, then form into classic pretzel shapes.
8. Prepare for Baking
   Place shaped pretzels onto the prepared baking sheet. Brush the tops with beaten egg and sprinkle with sea salt or pretzel salt.
9. Bake
   Bake for 25–30 minutes, or until pretzels are golden brown.

1. Cool and Serve
   Transfer pretzels to a wire rack to cool slightly. For extra flavor, brush with melted butter while still warm.