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Pretzels

Sourdough pretzels​

  • ½ 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: Water: 1L Baking soda: 2 tablespoons or Natron: 40g Dark brown sugar: 1 tablespoon

  1. In the bowl of a stand mixer, stir together the active sourdough starter, water, honey and salt. Cover the bowl and let rest at room temperature for 8-12 hours.
  2. Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.
  3. 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.
  4. Preheat oven to 200c 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.
  5. 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. Score the pretzels and sprinkle with salt.
  6. Bake the pretzels at 200c for 12-14 minutes or until golden brown.