Place 228 grams warm water, sugar and salt in a large mixing bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast on top of water mixture. Let stand for 5 minutes. Stir in sourdough discard with a silicone spatula.
Recipe
Author
Hy-Vee Seasons
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Description
These soft pretzels are the delicious vehicle for sauces and condiments, and shaped into a handheld size for optimum dunking.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 228 grams warm water (110 degrees to 115 degrees) | ||
| 12 grams Hy-Vee granulated sugar | ||
| 2 grams Hy-Vee coarsely ground Hy-Vee sea salt | ||
| 1 (¼-oz.) pkg. instant dry yeast (2¼ tsp.) | ||
| 173 grams sourdough discard* | ||
| 566 grams Hy-Vee all-purpose flour | ||
| 50 grams Hy-Vee unsalted butter, melted | ||
| 1 tsp. plus 3 Tbsp. Hy-Vee vegetable oil, divided | ||
| 10 c. water | ||
| 138 grams Hy-Vee baking soda | ||
| 1 Hy-Vee large egg yolk | ||
| 16 grams water | ||
| Pretzel salt or coarse kosher salt, to taste | ||
| 1 recipe Beer Cheese Dip, for serving |
Things To Grab
- Large mixing bowl for a stand mixer
- Stand mixer fitted with a dough hook attachment
- Silicone spatula
- Pastry brush
- Plastic wrap
- Baking sheet
- Parchment paper
- 8-qt. stockpot or Dutch oven
- Flat-slotted spatula
- 2 large rimmed baking pans
- Whisk
- Small bowl
- Metal spatula/turner
Directions
Add flour and melted butter to yeast mixture. Beat for 3 to 4 minutes or until dough is smooth and pulls away from side of bowl.
Lightly brush the inside of another large bowl with 1 tsp. vegetable oil. Place dough in bowl; cover loosely with plastic wrap. Let rise in warm place for 50 to 55 minutes or until doubled in size.
Place oven racks in the upper and lower third of the oven; preheat oven to 450 degrees. Line a large baking sheet with parchment paper; set aside.
Bring 10 cups water and baking soda to a rolling boil in an 8-qt. stockpot or Dutch oven over medium to medium-high heat.
Oil a work surface with 1 Tbsp. oil. Turn the dough out next to oiled surface. Divide dough into 16 equal pieces. Roll each piece into a rope on the oiled surface, about 18 in. long.
Make a U-shape with the rope, with ends towards you. Gently hold the ends of the dough rope and cross the ends over each other twice, forming a twist. Lift the ends and press them into the bottom of the U-shaped portion to form a pretzel shape. Transfer to the prepared baking sheet.
Carefully place pretzels, 2 at a time, in the boiling water for 45 seconds. Remove pretzels from water using a flat-slotted spatula and return pretzels to the parchment-lined baking sheet.
Line 2 large rimmed baking pans with parchment paper; generously brush parchment with remaining 2 Tbsp. vegetable oil. Transfer 8 pretzels to each prepared baking pan.
Whisk together egg yolk and remaining 1 Tbsp. water in a small bowl. Brush the tops of pretzels with beaten egg yolk mixture. Sprinkle with salt, if desired.
Bake pretzels for 12 to 14 minutes or until dark golden brown, switching baking pans on oven racks halfway through. Cool completely in baking pans. Serve with Beer Cheese Dip, if desired.
*Note: Sourdough discard is the portion of starter removed before feeding the starter with fresh flour and water. Because of variable amounts, Nutrition Facts cannot be accurately calculated for this recipe.