Ingredients

• 1 cup + 2 tablespoons warm water

• 1 tablespoon brown sugar

• 1 ¼ teaspoons active dry yeast

• 200 grams (¾ cup) sourdough discard unfed (room temperature)

• 570 grams (4 cups) all-purpose flour

• 2 teaspoons sea salt

• 4 tablespoons melted butter

Boiling

• 10 cups water

• 2/3 cup baking soda

Topping

• 2 egg yolks beaten

• Flaky sea salt

Directions

1. In your standing mixer add your warm water and brown sugar. Sprinkle your yeast on top and let it sit for 5 minutes or until the yeast begins to foam.

2. Once the yeast has bloomed add the sourdough discard, flour, salt, and butter. Mix using your dough hook attachment until it all comes together. Increase speed to medium and knead about 4-5 minutes, until a smooth dough forms (you can also knead by hand if preferred).

   • If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be fairly sturdy, smooth and not sticky.

3. Transfer the dough to a oiled bowl and cover with plastic wrap. Let it sit for 1 hour or until doubled in size.

4. Preheat the oven to 450°F. Line two baking trays with parchment paper and set aside and then bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.

5. Turn the dough out onto a smooth and dry work surface (no need to flour the surface as you want some traction). Divide the dough into 8 pieces and then roll each piece into a 24-inch rope*.

6. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart then twist the ends together and push down at the bottom of the U to hold it in place when it boils. Place on the parchment-lined baking pan.

7. Place the pretzels in the boiling water and boil for 30 seconds on each side. The pretzels should float. Remove the pretzels from the water using a slotted spatula and return to the baking sheet.

8. Brush each pretzel with egg wash and sprinkle with flaky sea salt.

9. Bake for 13-15 minutes or until golden brown.

10. Serve with your favorite dipping sauce. My favorite is a cheddar cheese sauce.

NOTES

• *If you want to make pretzel bites roll each section of dough into a 24-inch rope and then use a knife to cut it into 1-inch pieces. Transfer to a parchment paper-lined baking sheet and continue to follow the instructions above. Baking time will vary as they are smaller so just keep an eye on them!