Sourdough Discard Soft Pretzels (with Honey Mustard Dipping Sauce)

Craving a fun snack that’s both delicious and a little bit healthier? These Sourdough Discard Soft Pretzels are your answer! With a chewy exterior and soft, warm inside, they’re perfect for game nights, cozy movie marathons, or just whenever you need a little comfort food. Plus, using sourdough discard not only helps cut down on waste but also brings gut-friendly benefits to your snack game!

Servings: 12 pretzels

Prep Time: 30 minutes (plus rising time)

Cook Time: 13-17 minutes

Total Time: About 2 hours

Ingredients:

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, at room temperature

• 567 grams (about 4 cups) all-purpose flour

• 2 teaspoons salt

• 4 tablespoons unsalted butter, melted

For Boiling:

• ¾ cup baking soda

For Topping:

• 1 egg yolk beaten with 1 tablespoon water (for egg wash)

• Flaky sea salt

For the Honey Dijon Sauce:

• 2 tablespoons sour cream

• 2 tablespoons mayo

• 2 tablespoons Dijon mustard

• 2 tablespoons yellow mustard

• 2 tablespoons honey

• Juice of ½ lemon

• Salt and black pepper to taste

• Water to thin out (dependent on the consistency you like)

Instructions:

1. Activate the Yeast: In a bowl, mix together the warm water, yeast, and dark brown sugar. Let it sit for about 5 minutes until it gets all foamy and bubbly.

2. Mix the Dough: Add in the sourdough discard, flour, salt, and melted butter. Mix it up until you have a smooth dough, then knead for a 3-5 minutes.

3. First Rise: Toss the dough in an oiled bowl, cover it up with a kitchen towel or some plastic wrap, and let it rise for 1-2 hours until it’s doubled in size.

4. Prepare Baking Tray: Line a baking tray with parchment paper and set it aside.

5. Shape the Pretzels: Divide the dough into 12 equal pieces (weighing about 85 grams each). Roll each piece into a long rope and shape them into pretzels.

6. Boil the Pretzels: In a big pot, bring water and ¾ cup baking soda to a boil. Drop the pretzels in 1-2 at a time, boiling them for 30 seconds on each side. Then, remove them and place them back on the parchment-lined tray.

7. Add Toppings: Brush each pretzel with the egg wash and sprinkle on flaky sea salt or any other seasoning you like.

8. Bake: Place the tray in a preheated oven at 450°F (232°C) and bake for 13-17 minutes, or until they’re golden brown.

9. Make the Honey Dijon Sauce: In a bowl, combine the sour cream, mayo, Dijon mustard, yellow mustard, honey, and lemon juice. Mix until smooth, then season with salt and black pepper to taste. Thin out with water if needed to reach your desired consistency.

10. Serve: Let the pretzels cool for a few minutes before diving in. Enjoy them with your homemade honey Dijon sauce or any of your other favorite dipping sauces!

Additional Tips:

• Storage: Keep leftovers in an airtight container for up to 2 days, or freeze them for later.

• Variations: Feel free to get creative with toppings—everything bagel seasoning, grated cheese, or even some herbs are all great options!

Reheating Tips:

• To get that fresh-out-of-the-oven taste, reheat the pretzels at 350°F (175°C) for about 5-10 minutes.

• If you want to refresh them quickly, you can microwave for 15-20 seconds, but this may soften the texture.