Sourdough Soft Pretzels

We have been on a mission to cut down on waste. We are a work in progress but we are trying to be more conscious. And, we are 10 days into self-quarantine so we are bored. On Tuesday, I began the process of creating a sourdough starter. Today, was the first day I had 'discard.' A sourdough starter requires regular feeding and rejuvenation so every so often you have waste. I've researched a number of recipes you can make from the discard and pretzels excited me the most. I combined a popular recipe with my past knowledge if sourdough pretzels to create the perfect pretzels. Not only does it incorporate the unfed, discard starter but all of these items can be found in the bulk bins at your favorite local grocer so its truly a zero waste snack. Give this recipe a try and tell me what you think!

Ingredients:
Pretzel Dough

3/4 cup (170g) water
1 cup (227g) sourdough starter, unfed/discard
3 cups (361g) All-Purpose Flour
1/4 cup (35g) nonfat dry milk
1 tablespoon (14g) sugar
1 olive oil
1 1/2 teaspoons salt
2 teaspoons instant yeast

Drop Wash

8 cups water 

2 tablespoons baking soda

Directions:
Pour all ingredients in the bread maker basin and turn on to the dough setting. Let the bread machine do the dough kneading. 
It should be a little sticky, if it's dry add 1-2 tablespoons of water. It won't rise a whole lot but should be a cohesive dough. Leave it to rise for about 45 minutes (or the duration of the bread machine setting). It won't rise much. 

Once the rising is complete, pre-heat the oven to 400 degrees and weigh the dough. Mine was 991 grams. Divide total by 12. Weigh out 12 equal pieces.  (Example 991 grams/12=82grams each) This will ensure you have like sized pretzels and they cook evenly. 

Boil 8 cups of water.
Roll out into long ropes (approx. 18 inches)
Rest long ropes on the baking pan. Complete all the ropes and then roll out once more before shaping into pretzel. 

When the water is boiled add 2 tablespoons of baking soda. 
Prepare your baking sheet. I used a silicone baking mat, if you don't have one grease the baking sheet a tiny bit (with butter or olive oil).
Drop the pretzels into the boiling water (I did three at a time). Boil 45 seconds-1min each side.
While still wet sprinkle on coarse salt, poppy seeds or sesame seeds. 

Bake 18-20 minutes until evenly brown. If you have two pans worth, swap the sheets from top to bottom half way through baking. Let cool 5 minutes before eating. These taste delicious warm and fresh. Once cooled, store in the freezer (if you don't eat them all in one go!) Lightly toast to reheat.  You can also store in a paper bag on the counter if you'll eat them with a day or two.

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