Imagine transforming your leftover sourdough starter into the most irresistible, golden-brown pretzels that will make your kitchen smell like a bakery dream! These Sourdough Discard Cinnamon Sugar Pretzels are not just a recipe; they're a culinary adventure that turns waste into pure deliciousness. Whether you're a sourdough enthusiast or just looking for a show-stopping snack, this recipe will have you ditching store-bought treats and becoming a home baking hero in no time!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 pretzels
Ingredients
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 1/2 cup warm water
- 1/2 cup butter, melted
- 1/2 cup sugar
- 2 tsp cinnamon
Instructions
- In a large mixing bowl, combine 1 cup of sourdough discard, 2 cups of all-purpose flour, 1/4 cup of sugar, and 1 tsp of salt. Mix the dry ingredients together until well combined.
- Gradually add 1/2 cup of warm water to the mixture, stirring continuously until a dough begins to form. You may need to adjust the water slightly depending on the consistency of your sourdough discard.
- Once the dough starts to come together, knead it on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rest for about 10 minutes. This will help relax the gluten.
- While the dough is resting, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together 1/2 cup of sugar and 2 tsp of cinnamon. Set this cinnamon sugar mixture aside for later use.
- After the dough has rested, divide it into 8 equal pieces. Roll each piece into a long rope, about 18-24 inches in length.
- Shape each rope into a pretzel by forming a U shape, twisting the ends together, and then folding the twisted ends back down to the bottom of the U.
- In a large pot, bring water to a boil. Once boiling, carefully drop the pretzels into the water, cooking them for about 30 seconds on each side. This step helps create a chewy texture.
- Using a slotted spoon, remove the pretzels from the boiling water and place them on the prepared baking sheet.
- Brush each pretzel generously with 1/2 cup of melted butter, ensuring they are well coated.
- Sprinkle the cinnamon sugar mixture over the pretzels while the butter is still warm, allowing it to stick.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through.
- Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack before serving.
- Enjoy your delicious sourdough discard cinnamon sugar pretzels warm or at room temperature!
Tips
- Hydration is Key: The consistency of your sourdough discard matters. If it's too thick or thin, adjust the water slightly to achieve a smooth, elastic dough.
- Resting Time Matters: Don't skip the 10-minute rest period. This allows the gluten to relax, making your pretzels more tender and easier to shape.
- Boiling Technique: The brief boil before baking is crucial. It creates that classic pretzel chewiness and helps the cinnamon sugar topping stick perfectly.
- Butter Application: Be generous when brushing with melted butter. This helps the cinnamon sugar coating adhere and creates a rich, golden exterior.
- Oven Watching: Keep an eye on your pretzels during the last few minutes of baking. They can go from perfectly golden to burnt quickly.
- Storage Tip: These pretzels are best enjoyed fresh but can be stored in an airtight container for 2-3 days. Warm them briefly in the oven to restore their crispy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
