Snacks and dips

Made with sourdough discard and instant yeast. 1h 22m, makes 8, 11 ingredients.

Recipe by countryroadssourdough.com

Prep

10 min

Cook

12 min

Total

1h 22m

Makes

8

Ingredients

• 160 grams water (⅔ cup, heated to 120ºF)
• 175 grams sourdough discard (¾ cup, room temperature)
• 28 grams butter (2 Tablespoons, melted)
• 5 grams salt (1 teaspoon)
• 350 grams bread flour (2½ cups)
• 30 grams brown sugar (2 Tablespoons)
• 7 grams instant yeast (2¼ teaspoons)
• 960 grams water (4 cups)
• 30 grams baking soda (2 Tablespoon)
• 5-10 grams coarse pretzel salt or sea salt (1-2 teaspoons)
• 28 grams butter, melted (2 Tablespoons)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Add all the dough ingredients together in a large mixing bowl of a stand mixer and knead with the dough hook attachment on low speed for 3-5 minutes or by hand until the dough is soft and smooth. 160 grams water, 175 grams sourdough discard, 28 grams butter, 5 grams salt, 350 grams bread flour, 30 grams brown sugar, 7 grams instant yeast
2. Place the pretzel dough in a medium-sized bowl or straight-edge container and cover with a lid or plastic wrap to rise until doubled in size. At 75ºF, this took a little less than an hour.
3. Once the dough is almost ready, pour water and baking soda into a large pot and bring it to a boil. 960 grams water, 30 grams baking soda
4. Preheat the oven to 425°F.
5. Punch down the dough and divide it into 3 sections.
6. On a clean work surface, roll each piece of dough into a long rope by pressing your palms down and gently rolling back and forth to stretch it until it reaches 20-22 inches in length.
7. Cut the dough into 1 inch sections with a sharp knife or bench scraper. Repeat with the other 2 sections.
8. Work in batches, adding the dough pieces to the boiling water for 15-20 seconds. Scoop out the dough balls and place them in a colander or use a slotted spoon.
9. Lightly sprinkle the dough balls with pretzel salt while the balls are still damp.
10. Place the pretzel bites on a baking sheet lined with a silicone baking mat. If using parchment paper, lightly spray it with non-stick spray to prevent the pretzels from sticking as they bake.
11. Bake for 12-14 minutes, until golden brown.
12. Toss the pretzels in melted butter and coarse salt.5-10 grams coarse pretzel salt or sea salt, 5-10 grams coarse pretzel salt or sea salt