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Sourdough Discard Pretzel Dogs with Baking Soda Bath

A single, freshly baked sourdough discard pretzel dog with a shiny, dark brown crust and coarse salt, resting on a white plate.
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Make flavorful pretzel dogs using your extra sourdough discard. This recipe creates soft, chewy pretzel dough wrapped around hot dogs, finished with a classic baking soda bath for authentic color and taste.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda (for dough)
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/4 cup warm water (about 105-115°F)
  • 1 teaspoon active dry yeast
  • 8 all-beef hot dogs
  • 8 cups water (for boiling bath)
  • 1/2 cup baking soda (for boiling bath)
  • 1 large egg, beaten (for egg wash)
  • Coarse pretzel salt, for topping

Instructions

  1. Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together the flour and salt. Add the sourdough discard and the activated yeast mixture. Mix until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the dogs: Punch down the dough. Divide it into 8 equal pieces. Roll each piece into a rope about 8 inches long. Wrap each rope around one hot dog, pinching the ends to seal.
  6. Prepare the bath: Bring 8 cups of water to a boil in a wide pot. Carefully whisk in the 1/2 cup of baking soda. The water will foam. Reduce heat to a gentle simmer.
  7. Boil: Working in batches, carefully lower 2 or 3 pretzel dogs into the simmering baking soda bath for 30 seconds per side (about 1 minute total). Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
  8. Bake: Preheat your oven to 400°F (200°C). Brush the boiled pretzel dogs with the beaten egg wash. Sprinkle generously with coarse pretzel salt.
  9. Bake for 12 to 15 minutes, or until deep golden brown. Serve immediately.

Notes

  • You can substitute the baking soda bath with a lye bath for a darker crust, but use caution and follow safety guidelines if you choose that route.
  • For a quick dipping sauce, mix equal parts Dijon mustard and honey.
  • If your sourdough discard is very wet, you may need to add 1 to 2 extra tablespoons of flour during kneading.

Nutrition

Find it online: https://cookingzenith.com/sourdough-discard-pretzel-dogs-recipe/