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These sourdough discard pretzels get topped with everything seasoning after being boiled in a barley malt syrup bath, making them almost like bagels. The dough is incredibly flavorful from discard while soft and chewy. This is a great recipe to use up sourdough discard.
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0:00
Hi, I'm going to show you how to make sourdough discard pretzels
0:05
To start, knead together the sourdough discard, milk, sugar, or honey, butter, and bread flour
0:13
Your sourdough discard can certainly be cold from the refrigerator, as can the milk
0:19
It'll just make for a slightly longer time to allow the dough to rise
0:30
It's going to take about 5 to 10 minutes for the dough to come together and for it to get needed really well
0:44
Once the dough has become cohesive, you can slowly start adding the salt in while the dough continues to need
1:00
Continue kneading until the dough passes the window pane test. You can see here that the dough has passed the window pain test
1:22
You can see here that the dough has passed the window pain test Gather the dough and then cover it with plastic wrap or a tea towel
1:34
and allow it to rise at room temperature for about two hours
1:41
The dough will not double in size or even rise considerably, but it will become puffy. After about two hours, you can poke the dough gently
1:50
and if it fills up mostly within about 10 seconds, the dough is ready to be formed into pretzels
2:05
Weigh the dough and divide it by the number of pretzels you're going to make
2:08
so that each one weighs the same amount. I like to portion each one out and get it started in a strand and allow it to rest
2:20
while I portion out the rest of the dough. This allows the gluten to relax a little bit
2:25
so I have an easier time rolling the strands out further. Once the dough is all portioned out
2:42
roll each portion into approximately a 20-inch length strand. If the dough is pulling back at all
2:49
just place that strand to the side and move on to the next one You can keep going back around allowing the gluten to rest for a couple of minutes while you work on the other ones Next you going to shape each strand into a pretzel
3:13
When you're forming the pretzels, you can do one twist, two twists, or more as you shape them
3:20
As you form the pretzels, place them either on a parchment lined baking sheet or on a clean countertop
3:35
and then cover them with plastic wrap to allow them to rise for a bit
3:40
You're going to let them rise for approximately 45 to 60 minutes
3:45
Again, they're not going to really rise, but they will get a little bit puffy
4:20
Towards the end of that rise you want to boil a big pot of water with about one tablespoon
4:30
of barley malt syrup. The barley malt syrup is going to give a wonderful flavor, just like a bagel, to these pretzels
4:39
and allow the everything seasoning to stick to it. I avoid boiling these and bagels and baking soda because it renders a metallic flattels
4:48
flavor. After about an hour, place each of the pretzels into the boiling water with the barley
4:54
malt syrup. I put in about six pretzels at a time. Here I made a double batch, so I have a total of
5:01
12. You want to boil them just until they flow, but make sure you put something underneath
5:07
a strainer or tongs to make sure that the pretzels do not stick to the bottom of the pot
5:14
with the boiling water in it. Once you loosen them and they float, you can start with
5:18
removing them from the boiling water. Be sure to drain as much of the water as you can and place
5:25
the boiled pretzels onto a parchment line baking sheet. At this point you can sprinkle the everything seasoning on or you can do an egg wash and then put
5:43
the everything sprinkles on. Bake, let them cool and enjoy
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