You can make this recipe into large, soft traditional pretzels, pretzel bites, or even pretzel buns for a delicious hamburger. To make this recipe, you will need sourdough starter. In particular, you will need the discard from the starter when you are making room to feed your starter.
Ingredients:
Dough:
1 cup and 1 TBS water
1 TBS brown sugar
2 tsp kosher salt
2 1/4 tsp active dry yeast
3/4 cup (200 grams) sourdough starter discard
2 1/2 cups (20 ounces) flour
4 TBS butter (softened)
Oil to coat bowl
Parchment paper
Boiling:
10 cups water
2/3 cup baking soda
Topping:
Egg wash ( 1 egg yolk in 1 TBS water), beaten
Flaky sea salt
Directions:
Start the dough by combining the tepid water, salt, brown sugar, and yeast, then let it sit for 5 minutes, until foamy.
If you have an electrical stand mixer, use that for the next steps.
Add starter, flour, and butter to the water/yeast mix on low until combined. Then increase to medium for 4-5 minutes. Add an additional 1 TBS of flour until the dough forms into a ball. Knead just to ball formation and set aside in a large bowl that has been lightly oiled.
Let the dough rise until doubled in size, about 1 hour.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Turn the dough onto a floured surface and divide into pieces of desired size and shape.
Place on parchment paper and let rise again for about 20 minutes.
Meanwhile, bring 10 cups of water to a boil with the baking soda.
Boil each dough piece for 45 seconds, then return it to the baking sheet.
Brush with egg wash and sprinkle with salt.
If making buns, score an X on top.
Bake for 14-16 minutes, until golden brown
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