With our sourdough starter going strong, I decided to try my hand at sourdough pretzels. I wanted something like you’d get from a street vender: chewy and great tasting but minus the concerns about sanitation.
Sourdough Starter Pretzels
1 cup sourdough starter, straight out of the fridge
3 cups unbleached all-purpose flour
1/4 cup nonfat dry milk
2 tablespoons sugar
1 tablespoon butter, melted
2 teaspoons salt
2 teaspoons instant yeast
up to 3/4 cups water
10 cups water
2/3 cup baking soda
1 egg, beaten with 1 tablespoon water
coarse grain salt
2 tablespoons melted butter (optional)
Add all the ingredients together in a stand mix with the dough hook attachment. Knead on medium speed until the dough comes together and becomes cohesive but still slightly sticky. Cover the dough and let rest one hour.
Gently fold to deflate. Cut the dough into 12 pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Set each pretzel on a parchment lined baking sheet. Cover and let rise in a warm place for 1 hour or until puffy.
Bring to a boil 10 cups of water. Sprinkle in 2/3 cup baking soda. Place the pretzels into the boiling water. Boil for 30 seconds. Remove from the water and return to the baking sheet.
Brush the top of each pretzel with the beaten egg yolk and water mixture. Sprinkle on the pretzel salt.
Bake at 400 degrees F for 20 minutes or until dark golden brown. Brush the tops with melted butter, if desired.
Michelle did a few variations on a sweet glaze.
Cinnamon Vanilla Glaze
2 tablespoons melted butter
2 1/2 tablespoons powdered sugar
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/8 teaspoon vanilla (to taste)
1/8 teaspoon ground cinnamon
2 teaspoons vwater
Add all dry ingredients to the melted butter and water. warm in microwave until sugar and salt are dissolved. Stir in vanilla and honey. After 15 minutes of pretzels baking, brush on and finish cooking.
1/4 cup brown sugar
1/2 tablespoon melted butter
handful chopped pecans
1 teaspoon pecan praline liqueur
2 teaspoons water
Add ingredients together and warm in the microwave until sugar is dissolved. If needed, add 1-2 more teaspoons of water to thin the glaze. Brush on the glaze with five minutes of baking left. Bruch more glaze on after the pretzels come out of the oven.