What can I do with sourdough discard?

Visit the search results to see which questions come up under the People also ask section for your primary keyword, and answer them here

What is the best flour for pretzels?

A high quality all purpose flour is great for making homemade soft pretzels. Bread flour can be used as well as a portion of a whole wheat or whole grain flour such as rye. Einkorn can be used as well but the finished pretzel will not be quite as chewy.

Why do you boil soft pretzels in baking soda?

Boiling soft pretzels in baking soda is an easy at-home way to replicate the traditional lye bath. The purpose is to set the crust, create a chewy texture, and create a darker color once baked. You can skip the boiling step and will have a softer finished product.

Sourdough Discard Pretzels

Ingredients

240 grams (1 cup) milk, warmed to 100-110 degrees F
26 grams (2 tablespoons) brown sugar
7 grams (2 1/4 teaspoons) active dry yeast
200 grams (3/4 cup) sourdough discard
57 grams (4 tablespoons or 1/2 stick) butter, salted room temp
500 grams (4 cups) all purpose flour
3 grams (1 teaspoon) kosher salt

If boiling:

10 cups water
2 tablespoons brown sugar or honey
1/4 cup baking soda

If egg-washing:

1 egg mixed with a splash of water

See blog post for topping, add-in, and dipping suggestions

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 450 degrees F
In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Allow to sit for 5 minutes
Add sourdough discard, flour, butter, and salt and mix until dough comes together. Continue kneading on low speed for 5 minutes until dough pulls away from the sides and you have a firm, smooth, not sticky dough.
Cover and let rise in a warm place for one hour or until doubled.
Dump dough onto your un-floured work surface (I do this straight on my counter) and divide into 8 equal pieces.
Roll each piece into a long rope - about 24 inches. It helps to keep a bowl of water nearby for this. I have found working with slightly damp hands will help you roll the dough into a rope much easier than using flour like many recipes suggest.
Cross the two ends over each other to form a U shape. Cross the ends, twist once or twice (twice is my signature move) and bring the two points down to make a pretzel shape. Here is a useful video on shaping pretzels (I don't flip them over like in the video but you feel free to do so!) and make sure to reference the step-by-step photos above. Once you do a couple you'll get the hang of it and you can always unravel the rope and re-try.
Place the shaped pretzels onto a parchment or silpat lined baking tray. I usually do 4 per baking tray - they do puff up.
If boiling: allow the pretzels to rise a bit while you get a large, shallow pot of water boiling with 2 tablespoons of either brown sugar or honey and 1/4 cup of baking soda. When the water is boiling carefully place pretzels in and boil for about 30 seconds per side. Remove with a slotted spoon, allowing any excess water to drip off before placing back on tray and topping with seasonings.
If not boiling: Allow pretzels to rise for about 20 minutes. Brush with egg wash and sprinkle with desired topping (see list of suggestions in blog post) - if you are going to brush with butter and roll in cinnamon sugar or something similar, do not egg wash before baking.
Bake in preheated oven for 9 minutes.
If you are going the cinnamon sugar route, you will brush the warm, baked pretzels with melted butter and roll in cinnamon sugar after baking.

Author: anita | wild thistle kitchen
Prep Time: 20 minutes plus rising
Cook Time: 9 minutes per tray
Category: baking, sourdough, breads, yeast breads
Method: baking, sourdough
Cuisine: American