Sourdough Pretzels
Is there a more comforting snack than warm homemade pretzels topped with coarse salt? Well, yes, these long fermented sourdough soft pretzels.
Ingredients
- ½ cup sourdough starter (active and bubbly (113 grams))
- 1 cup water (236 grams)
- 2 tablespoons honey (42 grams or maple syrup)
- 1 ½ teaspoons salt (11 grams)
- 3 cups unbleached all purpose flour (420 grams)
- 2 quarts water
- 1 tablespoon baking soda
- 1 tablespoon brown sugar
- 1 large egg yolk
- 1 tablespoon water
- pretzel salt
Directions
- 1
Add active sourdough starter, water, honey, salt and all-purpose flour to the bowl of a stand mixer.
- 2
Mix the dough on the lowest speed for 5-10 minutes with the dough hook. The dough should pass the window-pane test.
- 3
Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or until doubled.
- 4
Divide the dough into 15 equal pieces.
- 5
Roll each piece into a 18” rope and then create a U-shape.
- 6
Take the two ends of the rope and create a twist with the dough.
- 7
Twist it twice and then press the ends of the dough into the bottom of the U-shape.
- 8
Cover the dough and allow them to rise for about an hour.
- 9
Preheat the oven to 425°F.
- 10
Bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
- 11
Boil the pretzels for 30 seconds on each side, being careful not to overcrowd.
- 12
Place on a parchment lined baking sheet.
- 13
Brush each pretzel with egg wash and sprinkle with coarse salt.
- 14
Bake 15 minutes, or until golden brown.