Sourdough Pretzels

• porcje: 8 Pretzels
• czas aktywny: 80
• całkowity czas: 9 hrs

Składniki

Ingredients

For the Dough:

1 cup (240 ml) sourdough starter (active and bubbly)

3/4 cup (180 ml) warm water (110°F/43°C)

2 tbsp (30 g) unsalted butter, melted

2 tbsp (30 g) brown sugar

1 tsp fine sea salt

3 1/2 cups (450 g) bread flour(plus more for dusting)

For the Baking Soda Bath:

8 cups (2 liters) water

1/3 cup (80 g) baking soda

For Topping:

1 egg, beaten (for egg wash)

Coarse sea salt or pretzel salt

Optional: melted butter for brushing

Wskazówki

Directions

Make the Dough:

In a large bowl, mix the sourdough starter, warm water, melted butter, and brown sugar until well combined.

Add salt and gradually mix in the bread flour until a dough forms.

Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.

Place the dough in a greased bowl, cover with a damp cloth, and let it rest for 4–6 hours in a warm spot until it doubles in size.

Shape the Pretzels:

Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 24-inch rope and shape it into a pretzel by forming a U-shape, twisting the ends, and pressing them onto the base of the U.

Place shaped pretzels on the prepared baking sheets and let them rest for 15 minutes.

Prepare the Baking Soda Bath:

In a large pot, bring 8 cups of water to a gentle boil. Carefully stir in the baking soda (it may bubble up briefly).

Using a slotted spatula, dip each pretzel into the baking soda bath for 20–30 seconds, then transfer back to the baking sheets.

Add Toppings:

Brush each pretzel with the beaten egg to give it a shiny finish.

Sprinkle coarse sea salt (or pretzel salt) generously over the top.

Bake:

Bake the pretzels for 12–14 minutes, or until they’re deep golden brown.

Optional: Brush with melted butter right after they come out of the oven for extra richness.

Notatki

Leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.