Tangy & Twisted: Homemade Sourdough Pretzels

Got sourdough discard? Make these amazing sourdough pretzels! They're tangy, chewy, and surprisingly easy. My secret? A proper baking soda bath! Get the recipe now!

Recipe Introduction: Get Your Pretzel On!

Fancy a bit of baking, do you? ever wondered what can i make with my sourdough discard ? let me tell you about sourdough pretzels .

Honestly, they're absolutely banging. they're a fab alternative to shop-bought and have a unique tangy flavour. it's a great way to use up that sourdough throwaway recipes too!

Twisted Treats from a Timeless Tradition

Pretzels have been around for ages, haven't they? they're said to have originated in europe, maybe even in monasteries. our version takes that classic shape and gives it a sourdough twist.

These sour dough discard pretzels are surprisingly easy to make. the active prep time is about 30 minutes, plus a few hours for rising.

This recipe makes about 8 decent-sized discard pretzel recipe , perfect for sharing...or not!

Why These Pretzels?

One of the best things about sourdough pretzels is the slightly sour, complex flavour. this comes from the fermentation process.

Sourdough fermentation can help with digestion. these are absolutely cracking for a casual thanksgiving shareables spread. what makes these special? it's that homemade touch, innit? plus, they're far more interesting than boring old crisps.

This recipe also works great for sour dough biscuits recipes .

Time to get baking, yeah? First, the ingredients...

Right, let's talk sourdough pretzels. honestly, the idea of homemade ones used to scare me, but it's actually dead easy once you get the hang of it.

And the smell , oh my gosh!

Ingredients & Equipment

First things first, the bits and bobs you'll need. Nothing too fancy, promise!

Main Ingredients

• Active Sourdough Starter: 113g (4 oz). This is the star, so make sure it's bubbly and alive. Think of it as your sourdough ear begging to be baked with. If it's sluggish, your sourdough pretzels will be too.
• Bread Flour: 350g (12 1/4 oz), plus extra for dusting. Get a good quality one. It makes all the difference.
• Warm Water: 177ml (6 oz). About 40° C ( 105° F) – just a bit warmer than lukewarm.
• Sugar: 8g (0.28 oz).
• Salt: 5g (0.17 oz).
• Melted Unsalted Butter: 28g (1 oz).
• Water for Boiling: 2 liters (8.5 cups).
• Baking Soda: 60g (2.1 oz).
• Toppings: Coarse Sea Salt, Everything Bagel Seasoning, Cinnamon Sugar, Sesame Seeds. Be adventurous!

You know, sometimes i wonder, what can i make with my sourdough discard ? well, before this recipe, it was mostly sourdough throwaway recipes .

Now? these pretzels, every time! it is also a great sour dough discard appetizer recipes to show off to your friends!

Seasoning Notes

Okay, spices! for a savoury vibe, a mix of garlic powder, onion powder, and a pinch of smoked paprika is banging.

A little cayenne pepper gives it a cheeky kick. for sweet, cinnamon and nutmeg are winners. you know when thanksgiving comes around, these are great thanksgiving shareables .

Equipment Needed

• Large Mixing Bowl.
• Measuring Cups and Spoons.
• Kitchen Scale. I really recommend it, baking is science, innit?
• Baking Sheet.
• Parchment Paper or Silicone Baking Mat. Stops the sticking, obviously.
• Large Pot.
• Slotted Spoon or Spider.
• Wire Rack.

Right, that's the gear sorted. Next up, the nitty-gritty of making the dough. You got this! This discard pretzel recipe is a game changer with Sour Dough Discard Pretzels being my new favourite snack and will soon be yours! They will be the Best Things To Make With Sourdough Discard , that is for sure!

Right then, let's tackle these sourdough pretzels. sounds a bit cheffy, doesn't it? but honestly, it's more about patience than pure skill.

And the taste? totally worth it. i remember once, i tried making pretzels for a football match. it turned into a right soggy mess.

But that's the fun of baking, innit? now, enough chatting, let's get cracking.

Mastering Sourdough Pretzels: The Ultimate Guide

Prep Like a Pro

First things first: mise en place. fancy, i know. but it just means getting everything ready. weigh out your 350g bread flour , measure your 177ml warm water .

And for gawd's sake, make sure your 113g active sourdough starter is actually active . it should be all bubbly and lively, not looking like it's given up on life.

Time-saving tip? get your butter ( 28g melted ) sorted now. plus, grab the 8g sugar and 5g salt and chuck them in little bowls ready to go.

Trust me, saves faffing about later. if you are thinking about what else to make with sourdough discard later, keep that starter alive!

Safety? Just don't burn yourself. Seriously. When you're using a hot oven you need to be careful.

Step-by-Step to Pretzel Perfection

1. Dough Time: Mix the starter, water, flour, sugar, salt, and butter. Knead it good, until it's smooth and stretchy. About 8- 10 minutes in a mixer, or longer by hand.
2. Rise and Shine: Pop the dough in an oiled bowl, cover it, and let it rise in a warm spot. This could take 2- 3 hours , so plan ahead. Don't rush it.
3. Twist and Shout: Punch the dough down gently. Divide it into 8 equal pieces . Roll each into a long rope and then shape it into that classic pretzel shape. It's like playing with play-doh but tastier! I remember being so bad at doing that, my creations looked like sourdough ears , not pretzels!
4. Second Chance: Put the shaped pretzels on baking paper, cover them, and let them rise again for 30- 60 minutes .
5. The Bath: Boil 2 liters of water with 60g of baking soda . This is crucial. It's what gives pretzels that signature look and taste. It's the magic ingredient.
6. Boiling Point: Gently drop each pretzel into the boiling water for 30-60 seconds per side . Don't overcrowd the pot.
7. Top It Off: Place the pretzels back on the baking sheet, score them with a sharp knife, and sprinkle with coarse sea salt, everything bagel seasoning or even cinnamon sugar.
8. Bake it 'Til you Make It: Bake at 450° F ( 232° C) for 15- 20 minutes , until they're a deep golden brown.

Pro Tips for the Pretzel King

Avoid soggy bottoms! Make sure your baking sheet is properly lined. A common mistake is not proofing your sourdough enough. It must be alive.

Want to get ahead? you can shape the pretzels and freeze them before the second proof. just add a bit more time to the second proof when you take them out to defrost.

If you are thinking about amazing thanksgiving shareables , these are it!

Honestly, these sour dough pretzels are bangers. plus, now you can figure out best things to make with sourdough discard .

Job's a good'un. this discard pretzel recipe will impress everyone you know. it’s a step up from sour dough biscuits recipes , trust me.

What about some other sour dough discard appetizer recipes ? or sourdough throwaway recipes ?

Okay, let's dive into some extra bits and bobs about these lovely sourdough pretzels . Right then, after spending ages trying to perfect these, I've got a few secrets to spill.

Recipe Notes

Right, let's get down to the nitty-gritty. making sourdough pretzels isn't just about following the recipe, it's about understanding it.

You know? i've had my fair share of sourdough ears mishaps, but hey, that's how we learn.

Serving Them Up!

Okay, so you've got these gorgeous sourdough pretzels . How do you make them look like they're straight out of a fancy bakery? Honestly, presentation makes all the difference. Think about it:

• Plating and Presentation Ideas: A rustic wooden board does wonders, piled high with those golden pretzels. A small ramekin of mustard or a creamy cheese dip adds a touch of class.
• Complementary Sides or Beverages: Thanksgiving Shareables , anyone? These pretzels are amazing with a cheese board, pickles, and some cold beers. Or try pairing them with a hearty soup on a chilly evening, you know.

Storage Savvy

Right, you've somehow managed not to scoff them all at once. Here's how to keep those sour dough discard pretzels fresh.

• Refrigeration Guidelines: Pop them in an airtight container. They'll last a couple of days, but honestly, they're best on day one.
• Freezing Options (if applicable): You can freeze them! Wrap them individually in cling film, then pop them into a freezer bag. They'll keep for a month or two.
• Reheating Instructions: A quick blast in the oven or even the microwave will do the trick. Just keep an eye on them, you don't want them to dry out.

Tweaks and Twists

Fancy a bit of a change? Here are a few ideas.

• Dietary Adaptations: For a lighter version, you could try using whole wheat flour instead of bread flour, though the texture will be slightly different.
• Seasonal Ingredient Swaps: In the autumn, maybe sprinkle them with pumpkin spice instead of sea salt. Get creative, you know? Experiment with other sourdough throwaway recipes for inspiration.

Nutrition Nuggets

• Simplified Nutrition Information: Okay, I'm no nutritionist, but roughly speaking, one of these pretzels has a fair bit of carbs, some protein, and a bit of fat. So don't go eating the entire batch in one go, alright?
• Key Health Benefits: Hey, at least you're getting some fibre from the flour! It also has some fermented goodness for your gut, you know!.

Right then. i've shared some tips for these delicious discard pretzel recipe with you! now, don't be scared. get in that kitchen and get baking! honestly, even if they don't turn out perfect, they'll still taste amazing.

Don't get bogged down in what can i make with my sourdough discard . i think it's a good idea if you get yourself an active sourdough starter.

Frequently Asked Questions

Why are my sourdough pretzels so dense and not as light as I expected?

Ah, the dreaded dense pretzel! This likely means your sourdough starter wasn't quite active enough. Make sure it's bubbly and doubled in size before using it. Also, ensure you give the dough enough time to proof (rise) properly in both the first and second proofing stages. Think of it like needing a good cuppa tea to get going in the morning; your starter needs to be fully awake, too!

Can I make these sourdough pretzels if I don't have a stand mixer?

Absolutely, old bean! A stand mixer just makes the kneading process a bit easier, but you can definitely knead the dough by hand. Just be prepared to put in a bit of elbow grease – aim for about 8-10 minutes of vigorous kneading until the dough is smooth and elastic, just like your grandma used to do.

Is there a substitute for the baking soda bath when making sourdough pretzels? I've heard it's important for that pretzel flavour.

The baking soda bath is crucial for the signature pretzel flavour and chewy texture – it's what gives them that distinctive "pretzel-y" taste. While some recipes suggest brushing with an egg wash instead, this will give you a different result (more like a shiny bread). Sticking with the baking soda is your best bet for authentic sourdough pretzels.

How do I store my homemade sourdough pretzels to keep them fresh?

Freshly baked sourdough pretzels are best enjoyed on the day they're made, but you can store them in an airtight container at room temperature for a day or two. To revive them, give them a quick toast in the oven or toaster oven. For longer storage, you can freeze them after they've cooled completely. When ready to eat, thaw them thoroughly and warm them up. Just think of it as giving them a little hug to bring them back to life!

Can I add different toppings to my sourdough pretzels besides salt? What other variations are possible?

Crikey, absolutely! Get creative! Coarse sea salt is classic, but you can use everything bagel seasoning for a savoury kick, cinnamon sugar for a sweet treat, or even sprinkle them with grated parmesan cheese and herbs. Another fun variation is to stuff the dough with cheese or jalapeños before shaping them into pretzels. The possibilities are endless, so have a bit of fun with it.

What's the best way to ensure my sourdough pretzels have that perfect dark brown colour?

A deep golden-brown colour comes from a couple of things. First, make sure your oven is preheated properly. Secondly, don't be shy about the baking soda bath – a good 30-60 seconds per side helps with browning. Finally, watch them carefully in the oven and don't be afraid to let them get a bit darker than you might normally bake bread. That extra colour equals extra flavour!

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