Discard Pretzel Rolls

These sourdough discard pretzel rolls are a quick and easy recipe that are amazing for sandwiches. This recipe makes 8 rolls. I also use a stand mixer for this recipe.

Ingredients:

• 1 Cup + 2 TBSP of Warm Water

• 1 TBSP brown sugar

• 2 tsp of salt

• 1 1/4 tsp of active dry yeast

• 200 grams of sourdough discard (unfed at room temperature)

• 4 Cups of Flour (unbleached)

• 4 TBSP melted butter

Topping of Rolls:

• 1 egg yolk with 1 TBSP water beaten

• Flaky sea salt topping

For the Boiling Water:

• 10 Cups of water

• 2/3 Cups of Baking Soda

Recipe:

Combine warm water and brown sugar in bowl of a stand mixer.

Add yeast and let stand for 5 minutes or until foam forms.

Add discard, flour, salt, and mix on low.

Add melted better and change to medium speed.

Knead until smooth (you can do this part by hand as well)

The dough should be soft and smooth not sticky. You can add more flour or water 1 TBSP at a time if needed.

Transfer to larger oiled bowl and cover for 60-90 minutes or until doubled in size.

Line a baking sheet with parchment paper

Once the dough has rose, divide into 8 equal sections.

Using palm, roll the 8 sections into balls. Put them seam down on baking sheet and cover to let rise for another 20 minutes.

Preheat oven to 425 degrees

Add baking soda and water to a pot and bring to a boil.

Place rolls in boiling water for 20-30 seconds on each side.

Remove from boiling water with slotted spoon and return to baking sheet.

Brush each roll with egg wash and sprinkle with sea salt

Score top of rolls to allow steam to escape

Bake 14-16 minutes until they are that brown pretzel color

Let cool before serving. Enjoy!