Soft Pretzels
Once I made a sourdough starter, I started to look for recipes to that use the discard each week. We’ve loved the sourdough pizza dough and these pretzels are worth the effort! They are tender inside with a wonderful, salty crust. This is a great recipe to do with the kids. Rolling and forming the pretzels are fun. Like a lot of baking, this is a labor of love. There is a lot of waiting, but the results are so worth it! Scroll to the end of the recipe to view our YouTube videos while making these pretzels!
Tips:
I used my sourdough starter for this recipe. I added 1 cup of starter to 5 cups bread flour +1 cup of water. I ended up using a bit more water, as my house was dry.
I don't use lye, although I know it would produce great results. The baking soda substitute is safer, easier to purchase and just as good. It's 10 cups of water to 2/3 cup of baking soda.
Sourdough Pretzels
Originally from food52.com
Makes 12 pretzels
PREP 3 hours
COOK 15 minutes
Ingredients
For the dough
5 1/2 cups (22.80 ounces) bread flour
1 tablespoon (9 grams) yeast
23 grams (2 tablespoons) granulated sugar
2 1/2 teaspoons (11 grams) kosher salt
1 1/4 cups plus 1 tablespoon (12.30 ounces) warm (95 to 100° F) water
4 tablespoons (2 ounces) unsalted butter
For finishing
1.25 ounces lye or 2/3 c. baking soda
2 3/4 cups (22 ounces) boiling water
1 1/2 cups (2 ounces) cold water
1 pinch coarse salt, for finishing
Instructions
In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, salt and yeast to combine.
Add the water and butter and mix on low speed until the dough comes together, 3 minutes
Raise the speed to medium-high and continue to mix until the dough is very smooth, 4 minutes more.
Transfer the dough to a large bowl lightly greased with nonstick spray. Cover loosely with plastic wrap and let rise at room temperature until double in size, about 1 to 1 1/2 hours.
Turn the dough out onto a lightly floured surface. Divide the dough into even pieces (about 2 1/2 ounces each)—you should get 12. Cover the dough loosely with plastic wrap on your work surface and let rest for 15 to 20 minutes.
To shape the pretzels, work one at a time. Press the dough into a slightly oblong in shape, just by pushing it flat with your fingers. Starting at the top of the dough (the edge farthest away from you), fold one third of the piece of dough over onto itself. Press firmly with your fingertips or with the heel of your hand to "seal." Continue to fold the dough over and press to seal until it has formed a log shape.
Starting with very light pressure in the center of the dough, roll the dough between your hands and the work surface, elongating the log. Roll until the dough is about 22 inches long, or the log is evenly about 1/3 inch in circumference.
To shape the pretzel, hold the two ends in your hands. Twist the strands around each other once (still holding the ends), then again, to make two twists in the dough. At this point, lift the rounded part of the dough at the top and bring it down below the two twists. Bring the ends through the round and press down with your fingers to seal.
Cover the pretzels on your work surface loosely with plastic wrap. Let rise 45 minutes to 1 hour more.
Make the lye solution. Wear gloves and eye protection. Place the lye in a large, non-reactive, heat safe bowl. Pour the boiling water over the lye, taking care not to inhale the steam that emits from the lye. Wait 1 minute, then add the cold water to the mixture, and cool to room temperature.
Preheat the oven to 425° F. Line two baking sheets with parchment paper.
Dip each proofed pretzel into the lye solution (still wearing gloves and eye protection) for about 20 seconds. Transfer each pretzel to the prepared baking sheet. Top with coarse salt. Repeat with remaining pretzels.
Bake until the pretzels are deeply golden brown, 12 to 15 minutes. Cool at least 15 minutes before serving.