Sourdough Discard Pretzel Bites
Once again I fell for an internet craze. These pretzel bites are all the rage on my sourdough lists right now. "Best Ever!" "Amazing!" "First Time I Have Farmers Market Quality Pretzels To Sell!"
So of course I had to make them. And as with most things that are over hyped, I was disappointed. Not because they aren't good - they are GOOD. They are not mind blowing-ly awesome. They are good. Maybe even very good. But most pretzel recipes are, even [dare I say it?] ones without the sourdough discard.
A few changes I'll make next time - upping the salt in the dough just a tad, using a lye wash instead of a baking soda boil, and barley malt in place of the brown sugar. [Barley malt is also a key ingredient when making bagels]. You CAN of course substitute brown sugar (light or dark makes no real difference when you are using such a small amount) but it simply will not be the same. Barley malt is a different taste.
As for the lye wash, it's the only way to get that good deep mahogany color I expect pretzels to have. Lye is no joke, and I'm way to careless to be the one who teaches you all how to do this. You should do a little research, and be very careful with it. You do NOT cook the lye mixture - when the lye hits the water it heats up all on its own. The Baking Soda Boil is better than nothing, but again, it is just not the same as the lye bath.
So this is the version of the recipe that is going in my own personal Sour Notes Cookbook:
Adapted From: This Jess Cooks
Boil 30 sec Bake : 450 13-15 = Minutes Yields: Abt. 8 Pretzels or 16 sticks or 40 bites
1 C + 2T very warm water
1T brown sugar
OR 1T barley malt syrup
3t salt
1 1/4 t dry yeast
Allow to sit for 5 minutes. Yeast should foam.
In a mixing bowl, add the above yeast mixture to:
3/4 c [200g] room temp sourdough discard
4c [567g] flour
4T melted butter
Use the kitchen aid dough hook if possible—mix until a dough forms. Then increase to medium speed, or hand knead, until dough is smooth. Dough should not be sticky, add more flour if needed.
Shape dough into a ball, place in a oiled bowl
Allow To Rise Until Double—about 1 hour.
Preheat oven to 450
Mix in a pan, to boil:
10 Cups Water
2/3c Baking Soda
OR— Using a food grade lye bath instead will give the pretzels a mahogany color. Use with caution—
2T [40 grams] food grade lye
1L [1000 grams] room temperature water
Mix in a GLASS bowl, never metal. Add the water first, then sprinkle on the lye, to reduce the chance of being splashed with lye water. Some recommend wearing goggles and gloves for this step. Do NOT cook the mixture—it will heat all on its own. Lye can be dangerous, use caution!
Divide dough into 8 pieces, roll into ropes roughly a foot long. For bites, cut ropes into bite sized pieces. For sticks, cut ropes into 2 or 3 sections, for bites, break off quarter sized pieces and roll between your palms.
Boil in baking soda water mixture for 30 seconds. If using the lye bath method, simply dip in the lye mixture for 30 seconds.
Using a slotted spoon, remove from water and place on the parchment covered baking sheets. Dough is easier to move while hot and wet. Leave room for them to expand when baked.
For the sticks, and thicker pretzels, score lightly—a straight cut in the thickest area of the dough.
Top With:
1 egg yolk beaten with 1T water to make an egg wash. Brush on. Then sprinkle with
Flaky Sea Salt
Bake at 450 for 13-15 minutes.
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