Sourdough Pretzel Sticks (No Oil)
Servings: 6 servings
Calories:
Sourdough Pretzel Sticks are an easy sourdough discard recipe: no kneading and an overnight rise - great for dipping or munching on while watching the game! These vegan pretzel sticks are great for your next party, everyone will want seconds!
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Equipment
- Standing Mixer
- Sheet Pan
- Stock Pot or Dutch Oven to boil Pretzels
Ingredients
- 100 grams sourdough discard about 1/2 cup
- 240 grams warm water about 1 1/3 cups
- 30 grams granulated sugar or agave about 2 Tablespoons
- 10 grams instant yeast about 1 Tablespoon
- 7 grams salt about 1 teaspoon
- 225 grams bread flour about 2 cups
- 125 grams whole wheat flour about 1 cups
Instructions
- In a large mixing bowl, add the sourdough starter, flour, water, agave nectar, yeast, and salt. Stir with a wooden spoon until all ingredients have combined, and knead for about 5 minutes.
- Cover the bowl with a damp tea towel, and place in a warm spot to rise between 4 to 6 hours.
- After the first rise, knead dough again and divide into balls. Roll the dough balls then into logs or sticks to make a stick shape approximately 3-inches x 1-inch. Place the dough sticks on a parchment paper lined sheet pan. Allow to rise again for about 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Bring a pot of water to boil and add the 2 tablespoons of brown sugar..
- Boil the dough (I did several at a time) for 45 seconds on each side, and place back on the sheet pan until all sticks have been boiled.
- Bake for 25 to 35 minutes until outside becomes dark brown. Allow sticks to cool for at least 30 minutes before eating.
Notes
Turn All-Purpose Flour into Bread Flour:
- 115 Grams (1 Cup minus 1 1/2 Teaspoons) All-Purpose Flour
- 5 Grams (1 1/2 Teaspoons) Vital Wheat Gluten
