Sourdough Soft Pretzels

In a large mixing bowl, whisk together the water, sourdough discard, and sugar until dissolved. Add the flour, butter, and kosher salt and mix until a cohesive dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic.

Return the kneaded dough to the mixing bowl and let it rise in a warm place (about 75°F) for 4 hours or until it doubles in size.

Once the dough has risen, turn it out onto a lightly floured surface. Divide it into 8 equal pieces (about 130 grams each). Roll each piece into a 24-inch rope. Form each rope into a pretzel by making a U-shape, twisting the ends around each other, and pressing them onto the bottom of the U.

Place the shaped pretzels onto a baking sheet lined with parchment paper. Cover and let proof for 1 hour.

Preheat the oven to 450°F. Prepare a water bath by bringing 10 cups of water and ⅔ cup of baking soda to a boil in a large, shallow saucepan.

Once the water bath is boiling, carefully place each pretzel into the water, one at a time, for about 30 seconds each. Use a large spatula to transfer the boiled pretzels back to the baking sheet.

In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the pretzels with the egg wash and sprinkle them generously with coarse salt.

Bake the pretzels for 12-15 minutes or until they develop a dark brown crust.

Allow the pretzels to cool for 10 minutes before serving warm with mustard, cheese sauce, or melted butter. Enjoy!