Sourdough Discard Pretzels

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5 from 4 votes

Prep Time 20

Cook Time 10

Resting time 2

Total Time 2 30

Servings pretzels

Calories 165

Use up your sourdough discard in these delicious, fun everything pretzels!

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)

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.
Shape the dough into a ball and place into an ungreased bowl. Cover with plastic wrap and allow to rest at least 2 hours.
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.
Preheat oven to 450° F.
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.
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.
Bake for 10-12 minutes. The internal temperature should be at least 190° F.

You can adapt the size of this recipe easily by doubling, tripling, quadrupling, etc. all of the ingredients.
If working with butter direct from the refrigerator, weigh it out and cut it into smaller pieces before gathering the rest of the ingredients. It should be at room temperature by the time you are ready to mix the dough.

Calories: 165kcal

Course: Bread

Cuisine: American

Keyword: discard, everything seasoning, sourdough