How to Make Authentic German Sourdough Discard Apple Strudel

Why put sourdough in the dough for a German apple strudel? That is a legitimate question. Strudel dough doesn’t need a leavening agent, so you can use your old starter in this recipe. However, many original recipes for apple strudel use a teaspoon of apple cider vinegar in the recipe because the acidity gives the dough stability. The sourdough fulfills the same function in this apple strudel recipe. So not only do you create a delicious strudel, you can also use up your sourdough discard. Happy baking!

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What you need for this sourdough apple strudel

  • In this case, sourdough starter is not the leavening agent, but provides stability and flavor. It does not have to be active or freshly fed. You can also use sourdough discard for this recipe.
  • Flour: The best flour for strudel dough is all-purpose flour or type 405 wheat flour. If you want to replace some of the flour with wholegrain flour, you may need to increase the amount of water in the recipe.
  • The water should be lukewarm.
  • Oil and egg give the dough elasticity.
  • Salt for the flavour.
  • Butter should be melted
  • Breadcrumbs and ground nuts are roasted before being sprinkled onto the strudel dough. They absorb excess liquid during baking and provide additional flavor.
  • Apples: Tart apples are best for apple strudel.
  • Sugar for sweetness.
  • Raisins to taste. For extra flavor, you can soak the raisins in rum beforehand.
  • Cinnamon: If you don’t like cinnamon, you can replace it with vanilla extract, for example.

In three steps: How to make German apple strudel

  1. Mix the dough, knead until it is smooth and elastic and leave to rest at room temperature for 30 minutes.
  2. Stretch the dough out very thinly on a floured cloth and cover with butter, breadcrumbs, nuts, sugar, cinnamon, apples and raisins.
  3. Roll up the strudel, brush with butter and bake for approx. 45 minutes at 180°C oven.

Frequently asked questions about German apple strudel

What is the difference between strudel dough and puff pastry?

Puff pastry gets its layers by folding butter into the dough and then folding the dough over and over again. Strudel dough is a particularly elastic dough that is stretched so thinly that you can read a newspaper through it. The layers of strudel dough are created by rolling it up.

Can you still eat apple strudel the next day?

Apple strudel tastes best fresh. If you still want to eat the strudel the next day, you can briefly reheat it in the oven. It is important that the strudel only stays in the oven for as briefly as possible so that the outer layers don’t get too dry.

Why does strudel dough tear?

Strudel dough is stretched so thin that you could read a newspaper through it. The dough must be elastic so that it does not tear when stretched. If it still tears, there can be various reasons for this. Either it is too dry or not relaxed enough. Before stretching, the dough must rest at room temperature for at least 30 minutes. If it is too dry, you can moisten the dough a little and oil it before it rests.

How is apple strudel shaped?

The strudel dough is stretched out on a floured cloth and covered. To roll it without tearing the thin layer of dough, fold the dough over the filling by about three centimetres on all sides. Then carefully lift one side of the cloth so that the strudel rolls up by itself. You can then use the cloth to transfer the strudel to a greased baking tray.

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Recipe: How to Make Authentic German Sourdough Discard Apple Strudel

With this recipe, you can conjure up a classic German apple strudel. The sourdough discard in the dough provides additional flavor and stability. The apple strudel is filled with a mixture of apples, nuts, breadcrumbs, butter and cinnamon.
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Course german apple strudel, Sourdough Discard Apple Strudel
Cuisine austrian
Servings 1 Strudel

Ingredients
  

dough

  • 100 g sourdough starter
  • 250 g cake flour
  • 75 g water
  • 2 tsp. oil
  • 1 egg
  • ¼ tsp. salt

Filling

  • 100 g butter melted
  • 50 g bread crumbs
  • 50 g nuts ground
  • 4-6 apples tart
  • 100 g sugar
  • 50 g raisins optional
  • 2 tsp. cinnamon

Instructions
 

  • For the dough, mix all the ingredients in a bowl.
  • Transfer the dough to a work surface and knead until you have a smooth and elastic dough.
  • Shape the dough into a ball, brush the surface with oil, place the bowl over the dough and leave to rest at room temperature for about 30 minutes.
  • Melt the butter and leave to cool.
  • Lightly toast the breadcrumbs and ground nuts in a pan, leave to cool and mix with the sugar and cinnamon.
  • Wash the apples and cut into thin slices.
  • Preheat the oven to 180 degrees.
  • Dust a large cloth or tablecloth with flour.
  • Place the dough on the cloth and carefully pull it into a large rectangle with your hands. The dough should be so thin that you could read a newspaper through it.
  • Cut off the thicker edges.
  • Carefully brush the dough with the melted butter, sprinkle with the breadcrumb and nut mixture and top with apple slices and raisins.
  • Fold the strudel dough over the filling by about three centimeters on all sides.
  • Lift one side of the cloth so that the strudel rolls up loosely.
  • Place the strudel on a greased baking tray, brush with the remaining butter and bake for 45 minutes until golden brown.
  • Serve with powdered sugar and vanilla sauce or vanilla ice cream while still warm. Bon appétit!
Keyword sourdough cake, with sourdough, with strudel dough

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German Sourdough Apple Strudel

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I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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