Sourdough Pretzel
Sourdough pretzels combine the unique tanginess of sourdough with the beloved softness of a traditional pretzel, offering a delightful balance of flavors and textures, perfect for gatherings or movie nights.
Ingredients
Dough Ingredients
- 1 cup Active sourdough starter Must be bubbly and active.
- 4 cups All-purpose flour
- 1 cup Water At room temperature.
- 2 teaspoons Baker’s yeast
- 1 tablespoon Salt
Boiling and Topping
- ½ cup Baking soda For boiling.
- Coarse sea salt For sprinkling before baking.
Instructions
Mixing the Dough
- In a large mixing bowl, combine the active sourdough starter, water, yeast, and salt. Mix well.
- Gradually add the flour until a dough begins to form.
Kneading the Dough
- On a floured surface, knead the dough for about 8-10 minutes until smooth and elastic.
Letting It Rise
- Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm area for about 1 hour, or until the dough has doubled in size.
Shaping the Pretzels
- Once risen, divide the dough into 10 equal pieces. Roll each piece into a long rope, then twist it into a pretzel shape.
Boiling the Pretzels
- In a pot, bring 4 cups of water and the baking soda to a boil.
- Gently add each pretzel to the boiling water for about 30 seconds, then remove them and place them on a lined baking sheet.
Baking the Pretzels
- Sprinkle coarse sea salt on top of each pretzel, then bake in a preheated oven at 450°F (232°C) for about 12-15 minutes, or until golden brown.
- Let the pretzels cool for a few minutes, then dig in and enjoy the chewy, tangy goodness!
Notes
Ensure to use an active sourdough starter for the best results. Boiling is key for achieving the unique pretzel texture. Store leftovers in an airtight container at room temperature for 2-3 days or freeze for longer preservation.