Sourdough Pretzels

Prep: 30 mins + rising time | Cook Time: 15 mins | Course: Baked Goods | Yield: 16 

Sourdough pretzels are lightly chewy and wonderful dipped in butter. Inspired by Amy Duska of Little Spoon Farm https://littlespoonfarm.com/soft-sourdough-pretzels-recipe/  Delicious served with melted butter or better yet, melted butter with minced garlic.

4 ½ cups flour

2 tsp salt

2 Tbsp sugar

1 cup water

½ cup active sourdough starter, fed prior and bubbly

Water Bath:

6 cups water

2 Tbsp baking soda

1 Tbsp brown sugar

Egg Wash:

1 egg, whisked

Coarse salt

In a stand mixer, mix flour, salt, sugar, water, and sourdough starter together for 2 minutes. Transfer the dough to a plastic gallon ziplock bag (or a non-metalic bowl covered with plastic wrap) and allow to rest overnight or for 8-12 hours.

In the morning, scrape dough out onto a lightly floured rolling surface. Roll the dough into a rectangle and cut into 16 strips with a dough roller or pizza cutter. Roll the strips of dough with the palms of your hands and fingertips into a rope shape. Twist the ropes into a pretzel shape by twisting ends over each other twice and folding back up to the top, pressing ends into the top of the dough. Place on a silpat or parchment lined baking sheet. Cover lightly with a towel or plastic wrap and allow to rise for about 30 minutes.

Preheat the oven to 425*. In a large stock pot, bring water, baking soda, and brown sugar to a boil. Boil pretzels, about 4 at a time for 30 seconds. Using a mesh strainer or large slotted spoon, remove pretzels back onto the baking sheet. Whisk the egg and brush over the pretzels. Sprinkle with salt and bake for 12-14 minutes until golden brown. Serve with melted butter.