Soft Sourdough Pretzel Recipe

• परोसना: 12 servings
• सक्रिय समय: 40 minutes
• कुल समय: 21 hours 10 minutes

सामग्री

Levain

• 13 grams ripe sourdough starter (about 1 Tablespoon)

• 130 grams all purpose flour (about 1 cup)

• 130 grams water (about 1/2 cup)

Soft Sourdough Pretzel Dough

• 250 grams levain (about 1 cup)

• 430 grams water (about 1 3/4 cup)

• 20 grams salt (about 1 Tablespoon)

• 3 grams diastatic malt powder (about 1 teaspoon)

• 850 grams bread flour (see recipe note, about 6 cups)

• 70 grams unsalted butter (softened, about 5 Tablespoons)

Baking Soda Method

• 80 grams baking soda (6 Tablespoons)

• 1920 grams water (8 cups)

Lye Method (Optional for more traditional pretzel)

• 50 grams food grade lye (3 Tablespoons, see recipe notes)

• 1200 grams cold water (5 cups)

Topping

• flaky sea salt for topping

निर्देश

Levain (1:10:10, overnight/ready in 10-12 hours at 78 degrees F)

The night before making the pretzels, mix together 13 grams of ripe sourdough starter with 130 grams of flour and 130 grams of water. Cover and let rest overnight until bubbly, active, and ready to use.Note: You can substitute ripe, bubbly, active sourdough starter for the levain in this recipe if desired.

Soft Sourdough Pretzel Dough

Mix Dough: The next morning, to the bowl of a stand mixer, mix together the risen levain, water, salt, malt powder, and bread flour using a dough hook. The dough will be on the thicker side, and you may think you've added too much flour, but it will come together as you add the butter.

Knead Dough: Knead for about 5 minutes until a strong dough forms. Then add the softened butter, a chunk at a time. Knead for 8-10 minutes until the butter is completely incorporated and the dough is smooth and strong.Note: If you are kneading by hand, knead for about 10–12 minutes, working the butter in a little at a time. The dough will feel sticky at first, but will come together into a smooth, elastic ball.

First Rise: Let the dough rise in a warm spot (78–80ºF) for about 5–6 hours, until it looks puffed, domed, and has filled out the container. It may not quite double in size. The exact rise time will depend on the warmth of your kitchen and the activity of your starter.

Pre-Shape Dough: After 5–6 hours, the dough should be risen, smooth, and airy. If it hasn’t reached that point, move it to a warmer spot and give it another 30 minutes before checking again. Once ready, divide the dough into 12 equal pieces and pre-shape: roll each piece into a rough round, pinch the corners up toward the center, then drag the seam side down against the countertop to create a smooth ball. Cover with a kitchen towel and let rest for 20 minutes at room temperature to relax the gluten before shaping.

Shape Pretzels: Roll each dough ball into a long rope, about 18 inches long, starting from the center and working outward. Keep the middle slightly thicker than the ends. To form a pretzel, lift the thinner ends, cross them over each other, twist once, then press them down onto the thicker middle section. Watch the video for a visual guide. (See recipe note if you’d like to make pretzel rolls instead.)

Second Rise: Arrange the shaped pretzels on a parchment-lined baking sheet, about 6 pretzels per baking sheet. Cover the dough again with plastic wrap or a baking sheet cover. Let rise in a warm place (78–80ºF) for about 2 hours, until puffed, soft, and airy. Then transfer the trays to the refrigerator for 1 hour—this helps the pretzels hold their shape, makes them easier to handle when dipping, and improves oven spring during baking.Note: You can skip this refrigerated step, if it works better for your schedule.

Preheat Oven: Preheat the oven to 475ºF. Remove the pretzels from the refrigerator and dip each one using your chosen method, either the baking soda method or the traditional lye bath.

Baking Soda Method: Bring a large pot of water to a boil, then carefully stir in the baking soda. Boil each pretzel in the baking soda bath for about 90 seconds. Use a slotted spoon to transfer them to a wire rack, let drip dry briefly, then place on a parchment-lined baking sheet.

Lye Method: Always wear protective goggles and rubber gloves when working with lye, as it can burn skin or eyes. Keep children and pets away from the area. In a large bowl, stir together water and food-grade lye using a spatula. Dip each pretzel in the solution for 15–20 seconds, then place on a parchment-lined baking sheet. Do this step immediately before baking. If making a double batch, wait to dip the second tray until just before it goes into the oven.

Score and Bake: Using a sharp knife or bread lame, score the thick bottom half of each pretzel. Sprinkle with pretzel salt or flaky sea salt. Bake at 475ºF for 15–20 minutes, until the pretzels are deeply golden and reach an internal temperature of at least 195ºF in the thickest part. If they are browning too quickly, tent loosely with foil or lower your oven temperature slightly.

Let cool or enjoy warm. For longer-term storage, freeze pretzels in a ziplock bag and reheat when ready to eat.

पोषण

• कैलोरीज़: 318 kcal
• कुल वसा: 6 g
• संतृप्त वसा: 3 g
• असंतृप्त वसा: 2 g
• ट्रांस वसा: 0.2 g
• कोलेस्ट्रॉल: 13 mg
• सोडियम: 2483 mg
• कुल कार्बोहाइड्रेट: 56 g
• आहार फाइबर: 2 g
• कुल शर्करा: 0.3 g
• प्रोटीन: 9 g