Sourdough Pretzels from top to bottom:

Everything Bagel Seasoning

Cinnamon and Sugar

Kosher Salt

And they were delicious! Another great way to use some of that sourdough discard. They weren’t hard to make, just a little bit time consuming.

PRETZEL DOUGH

1 cup milk, warmed

2 tablespoons butter, room temperature

1 tablespoon sugar

1 1/2 cups sourdough discard

4 cups all purpose flour

PRETZEL BOILING

12 cups water or enough to fill a large pot

1 tablespoon baking soda

TOPPINGS

1 – 2 eggs

1 tablespoon water

Everything Bagel Seasoning

Cinnamon and Sugar

Kosher Salt

Parmesan cheese

1 For the pretzel dough, warm up the milk in the microwave for about 1 minute.

2 In the bowl of a stand mixer with the bread dough hook attached, mix together the milk, butter, sugar, and starter.

3 Add flour and turn mixer to 1 or 2 but never higher than 2. Let knead for about 5 minutes.

4 Scrape dough into a medium bowl lightly coated with oil. Cover with plastic wrap and let rise for 2 hours.

5 Turn dough onto a floured surface and knead for a couple of minutes. Separate dough into 12 pieces. Roll each piece into 15″ long ropes.

6 Shape each piece into a pretzel and place them on parchment lined cookie sheets. Freeze 20 – 30 minutes.

7 Preheat oven to 450 while pretzels are in the freezer.

8 For the pretzel boiling, add water and baking soda to a large pot. Bring to a boil. Add pretzels, two at a time, cooking for 30 seconds or until they float to the top. Remove with slotted spoon or sieve and place back on parchment lined sheets.

9 For the toppings, whisk together eggs and water. Brush over pretzels then top with desired toppings. Be generous with the toppings.

10 Bake pretzels for about 15 minutes or until golden brown. Let cool before eating.

recipe from I Am Baker