For the Dough
- 1 cup + 2 Tablespoons warm water
- 1 Tablespoon dark brown sugar
- 1 ¼ teaspoons active dry yeast
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 567 grams (about 4 cups) all-purpose flour
- 2 teaspoons kosher salt
- 4 Tablespoons unsalted butter melted
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
- Finishing Salt or Coarse Salt for topping
INSTRUCTIONS
- Combine the warm water (1 cup + 2 Tbsp) and brown sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.
- Add the sourdough discard, flour, salt, and butter, and mix using the dough hook attachment until well-combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes.
- The dough should be fairly sturdy, smooth and not sticky. Add more flour or water (1 Tablespoon at a time) if needed to reach your desired consistency.
- Oil a large bowl and transfer the dough in a ball to the bowl. Cover with plastic wrap and let sit for about 90 minutes, or until doubled in size.
- Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper and set aside.
- Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
- In the meantime, turn the dough out onto a smooth, dry work surface (no need to flour or oil, you’ll want some traction). Divide into 8 equal pieces. Roll each piece into a 24-inch rope*. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. Place on the parchment-lined baking pan.
- Place the pretzels in the boiling water, one by one, for 30 seconds on each side. The pretzels should float. Remove the pretzels from the water using a slotted spatula and return to the baking sheet.
- Wait until the pretzels (about 5 mins) are cool and brush each pretzel with egg wash and sprinkle with salt.
- Bake for 7 to 8 minutes and reverse the tray so that the ones in the front go to the back of the oven. Transfer to a cooling rack to cool fully. Serve with a mustard or your favorite dipping sauce.
