Sourdough Pretzels

Name: Sourdough Pretzels
Yield: 6
Ingredients: SOURDOUGH PRETZEL DOUGH; 1/2 cup (100 g) active sourdough starter; 1 cup plus 1 tablespoon (255 g) water; 2 tablespoons (40 g) honey (or sugar); 2 teaspoons (10 g) fine sea salt; 4 cups + 2 tablespoons (500 g) bread flour; WATER BATH; 6 cups water; 2 tablespoons baking soda; 1 tablespoon dark brown sugar; EGG WASH; 1 large egg (lightly beaten in a small bowl); 1 tablespoon coarse salt; Instructions:; MAKE THE DOUGH; In the bowl of a stand mixer, stir together the active sourdough starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or knead by hand for 10 minutes.) Cover the bowl and let rest at room temperature for 8-12 hours.; Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.; Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a "U". Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.; Preheat oven to 425Â°F (218Â°C) making sure that the oven rack in the center position. Boil the water in a large stockpot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar.; Boil the pretzels, 3-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a mesh stainer to remove the pretzels and place back on the parchment paper. Brush each pretzel with egg wash and sprinkle with salt.; Bake the pretzels at 425Â°F (218Â°C) for 12-14 minutes or until golden brown.

@wraywrancher

Ingredients

SOURDOUGH PRETZEL DOUGH

1/2 cup (100 g) active sourdough starter

1 cup plus 1 tablespoon (255 g) water

2 tablespoons (40 g) honey (or sugar)

2 teaspoons (10 g) fine sea salt

4 cups + 2 tablespoons (500 g) bread flour

2 tablespoons baking soda

1 tablespoon dark brown sugar

1 large egg (lightly beaten in a small bowl)

1 tablespoon coarse salt

In the bowl of a stand mixer, stir together the active sourdough starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. (Or knead by hand for 10 minutes.) Cover the bowl and let rest at room temperature for 8-12 hours.

Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.

Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a "U". Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.

Preheat oven to 425Â°F (218Â°C) making sure that the oven rack in the center position. Boil the water in a large stockpot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar.

Boil the pretzels, 3-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a mesh stainer to remove the pretzels and place back on the parchment paper. Brush each pretzel with egg wash and sprinkle with salt.

Bake the pretzels at 425Â°F (218Â°C) for 12-14 minutes or until golden brown.

Nutrition Facts

Calories

615kcal

30%
Fat

2g

3%
Saturated Fat

0g

0%
Carbohydrates

131g

43%
Fiber

4g

16%
Sugar

6g

12%
Protein

17g

34%
Cholesterol

27mg

9%
Sodium

849mg

35%

Percent Daily Values are based on a 2,000 calorie diet.

Sourdough Pretzels

Ingredients

Instructions

Steps

Nutrition Facts

Comments

Sourdough Pretzels

Ingredients

Instructions

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts