Homemade sourdough pretzels are easy to make...soft and chewy with just a hint of sourdough tang. Shape them into the traditional twists, or as hamburger buns & sandwich rolls. They're a great way to use unfed sourdough starter!Adapted from King Arthur Flour
¼cupnonfat dry milk, see Recipe Notes (1¼ oz, 35g)
1Tbspgranulated or brown sugar, (½ oz, 15g)
1Tbspbutter, melted and cooled, or vegetable oil (½ oz, 15g)
2tsp instant yeast, see Recipe Notes (¼ oz, 7g)
¼cupbaking soda, (2 oz, 55g)
pretzel salt, or coarse Kosher salt (optional)
2Tbspbutter, melted, optional (1 oz, 30g)
prepared mustard, brown or yellow, for dipping (optional)
Make the dough: Using a stand mixer fitted with a dough hook attachment (or a bread machine on the Manual setting), mix and knead the dough ingredients to make a cohesive, fairly smooth dough. It should be slightly sticky. Add in additional flour or water in one tablespoon increments to get the dough to the right texture.
Cover the dough and let it rest for 45 minutes (it won't rise much). Towards the end of the rising time, preheat the oven to 400°F.
Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 10 to 12 pieces, each weighing about 2½ to 3½ oz (70 -100g). Shape into a disc for a hamburger bun or a log for a sandwich roll.
For a traditional pretzel shape: Roll each piece of dough into an 18-inch rope. Loop the ends around each other twice, then flip the ends over.
Boil the pretzels: Dissolve the baking soda in the water and bring to a boil. Boil the pretzels in the baking soda bath for 20-30 seconds per side, drain them on a paper towel, and put them on a half sheet baking pan lined with a Silpat or parchment paper. Sprinkle them with salt before baking, if desired.
Bake the pretzels for 12 - 15 minutes (or up to 20 minutes for sandwich rolls), until they're a light golden brown. Note: This is correct; there's no need to let the shaped pretzels rise before baking.
Remove the pretzels from the oven, and brush with melted butter (optional, but who am I trying to kid…of course I brushed the freshly baked pretzels with melted butter!).
Serve with brown or yellow mustard for dipping (if desired), or use for your favorite burguer or sandwich. Enjoy!
Using fed sourdough starter can give you a better rise (depending on how vigorous your starter is), but using unfed sourdough starter discard works just fine. If you do use fed starter (and it's active and bubbly), you can omit the yeast, but the rising times can be longer.The amount of flour or water in your dough will depend on the humidity of your kitchen and the hydration of your starter. As you mix your dough, you might need to add more flour or water in one tablespoon increments to get the dough to the right consistency.Instead of nonfat dry milk, you can substitute 3/4 cup (6 oz, 170g) of fresh milk, scalded and cooled, and omit the water.
Homemade Sourdough Pretzels
Amount Per Serving (1 pretzel)
* Percent daily values are based on a 2,000 cal per day diet.
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Homemade Sourdough Pretzels https://www.scotchandscones.com/homemade-sourdough-pretzels/ June 15, 2018