Jennifer

Sourdough Pretzels

Name: Sourdough Pretzels
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 12 servings
Ingredients: 3/4 cup plus 2 tablespoons (198g) water; 1 cup (227g) sourdough starter, unfed/discard; 3 cups (360g) King Arthur Unbleached Bread Flour; 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk; 1 tablespoon (14g) granulated sugar or 2 tablespoons (18g) non-diastatic malt powder; 1 tablespoon butter or vegetable oil; 1 1/2 teaspoons (9g) table salt; 2 teaspoons instant yeast; 1 tablespoon (14g) granulated sugar or 1 tablespoon (9g) non-diastatic malt powder; 2 tablespoons (28g) water; pretzel salt; 2 tablespoons (28g) melted butter, optional

12 servings

분량

20 minutes

활동 시간

2 hours 35 minutes

총 시간

요리 시작

재료

3/4 cup plus 2 tablespoons (198g) water

1 cup (227g) sourdough starter, unfed/discard

3 cups (360g) King Arthur Unbleached Bread Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk

1 tablespoon (14g) granulated sugar or 2 tablespoons (18g) non-diastatic malt powder

1 tablespoon butter or vegetable oil

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast

1 tablespoon (14g) granulated sugar or 1 tablespoon (9g) non-diastatic malt powder

2 tablespoons (28g) water

pretzel salt

2 tablespoons (28g) melted butter, optional

방향

Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the pretzels won't stick.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.

Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.

Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.

Roll each piece of dough into an 18" rope. Shape each rope into a pretzel.

Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.

Bake the pretzels for 25 to 30 minutes, until they're a light golden brown. Note: This is correct; there's no need to let the shaped pretzels rise before baking.

Remove the pretzels from the oven, and brush with melted butter.

영양 정보

1회 제공량

1 (80g)

칼로리

190

지방 전체

3.5g

포화 지방

불포화 지방

트랜스 지방

콜레스테롤

10mg

나트륨

770mg

탄수화물 전체

34g

식이섬유

총 당류

단백질