Sourdough Pretzels

Ingredients

• 500gbread flour(100%)
• 300gwater (warm)(60%)
• 75gactive sourdough starter(15%)-- fed 4-8 hours prior, at peak activity
• 25gbrown sugar(5%)
• 30gunsalted butter (softened)(6%)
• 10gsalt(2%)
• 60gbaking soda-- for the boiling water bath
• for toppingcoarse pretzel salt or flaky sea salt

Instructions

1. 1

   Combine the flour, water, starter, brown sugar, butter, and salt. Mix until a dough forms, then knead for 8-10 minutes until smooth and elastic. This dough should be firmer than typical bread dough.

2. 2

   Cover and bulk ferment at room temperature for 6-8 hours, or overnight in a cool spot. The dough should increase by about 50%.

3. 3

   Turn the dough onto a clean, unfloured surface. Divide it into 8 equal pieces (about 115g each).

4. 4

   Roll each piece into a rope about 60cm (24") long. Start from the center and work outward, applying gentle, even pressure. The center should be thicker than the ends.

   If the dough keeps springing back, cover the ropes with a towel for 10 minutes and try again. The gluten needs to relax.

5. 5

   Shape each rope into a pretzel: make a U-shape, cross the ends over each other twice (creating a twist), then fold the twisted ends down and press them into the bottom of the U.

6. 6

   Place shaped pretzels on a parchment-lined baking sheet. Cover and proof for 45-60 minutes at room temperature. They should puff up slightly.

7. 7

   Preheat your oven to 220C (425F). Bring a large pot of water to a boil.

8. 8

   Add the 60g of baking soda to the boiling water (it'll foam up -- use a big pot). One at a time, lower each pretzel into the water for 30 seconds. Flip, another 15 seconds. Remove with a slotted spoon and return to the baking sheet.

   The baking soda bath is a simplified version of a traditional lye bath. It creates the Maillard reaction that gives pretzels their dark, shiny crust.

9. 9

   Immediately sprinkle each boiled pretzel with coarse salt. If desired, use a razor blade or sharp knife to slash the thickest part of each pretzel.

10. 10

    Bake for 14-18 minutes until deep mahogany brown. Don't pull them out at golden -- you want them dark for the best flavor.

11. 11

    Brush with melted butter straight out of the oven. Serve warm with mustard, cheese sauce, or nothing at all.

12. 12

    These are best within a few hours. Reheat leftovers in a 175C (350F) oven for 5 minutes to restore the crust.

Tips

• The baking soda amount isn't a typo. You need a lot to get that proper pretzel crust. The water should look cloudy and slightly yellow.

• For pretzel bites, skip the shaping. Cut the ropes into 2cm pieces, boil them, and bake on a sheet pan. Same flavor, less effort.

• Coarse pretzel salt is worth seeking out. Regular table salt dissolves into the crust. You want salt that stays crunchy on top.

• These pair with beer cheese, spicy mustard, or a simple cinnamon-sugar butter (equal parts cinnamon sugar mixed into softened butter).