Ingredients
- 1 cup sourdough discard (straight from the fridge works perfectly!)
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup warm water (about 90°F – it should feel just slightly warm to the touch)
- 1 packet active dry yeast (or 2 ¼ teaspoons)
- 2 tablespoons unsalted butter (melted, for brushing)
- 3 tablespoons baking soda (for the water bath)
- Coarse salt (like sea salt or pretzel salt, for topping)
Instructions
Start by combining the warm water, yeast, and sugar in a mixing bowl. Let the yeast proof for about five-ish minutes, until it’s nice and foamy. This step always feels kind of like a science experiment to me, and I love it every time.
Next, stir your sourdough discard into the yeast mixture, along with the salt. Gradually add the flour and mix until a sticky dough forms. Don’t panic if it feels too wet at this stage—it just means you’re off to a good start. Knead that dough for about 5 minutes (you can do this by hand or with a stand mixer if you’re feeling lazy—I’ve done both, and they work great).
Pop your dough into a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for 1–2 hours. You’re looking for it to double in size. On lazy Sundays, I basically plop it on the counter and go binge something on Netflix while I wait.
Here comes the fun part! Once the dough has risen, punch it down (yes, literally—just give it a light punch) and divide it into about 20 bite-sized pieces. Bring a large pot of water to a boil, and add your baking soda—it’ll fizz a bit, so don’t freak out. This step gives your pretzels their iconic chewy texture, so don’t skip it.
Toss the dough pieces into the boiling water, a few at a time. Let them float for about 30 seconds before scooping them out and placing them on your parchment-lined baking sheet. This where they start to look promising—trust the process!
Brush the boiled pretzels with melted butter and sprinkle them with coarse salt. Bake at 425°F for around 12–15 minutes, until they’re gorgeously golden brown.
Let those babies cool down just a bit (unless you’re like me and end up burning your mouth because you couldn’t wait), then serve them up with your favorite dips. Cheese sauce, anyone?
- Prep Time: 15 minutes (active) + 1-2 hours (rising)
- Cook Time: 20
Nutrition
- Serving Size: Per Pretzel Bite
- Calories: 30-40
- Sugar: 0-1g
- Sodium: 150-200mg
- Fat: 0.5-1g
- Saturated Fat: 0g
- Carbohydrates: 6-8g
- Protein: 1g
- Cholesterol: 0-5mg