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Sourdough Discard Pretzels
  • subheading: For the Dough:
  • 1 cup 2 Tablespoons warm water
  • 1 Tablespoon dark brown sugar
  • 1 ¼ teaspoons active dry yeast
  • 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
  • 567 grams (about 4 cups) all-purpose flour
  • 2 teaspoons kosher salt
  • 4 Tablespoons unsalted butter melted
  • subheading: For Boiling:
  • 10 cups water
  • ⅔ cup baking soda
  • subheading: For Topping:
  • 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
  • Flaky sea salt for topping
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