Sourdough Pretzels
King Arthur Flour recipe, tweaked with what I had on hand.
Servings: 12 pretzels
Equipment
- baking sheet
- Parchment Paper
Ingredients
- 198 g water
- 227 g sourdough starter discard
- 361 g unbleached bread flour
- 28 g dry whole milk
- 14 g sugar
- 1 Tbsp vegetable oil
- 9 g salt
- 2 tsp instant yeast
Topping (added before baking)
- 1 Tbsp sugar
- 2 Tbsp water
- Kosher Salt
Instructions
- Combine all dough ingredients in a medium sized bowl, and mix until it comes together as a shaggy dough. Turn out onto lightly floured counter, and knead until fairly smooth - it will be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
- Cover the dough and let it rest for 45 minutes. It won't rise much, but it should rise a bit.
- Prepare baking sheet(s) with parchment paper, and lightly grease the parchment paper.
- Turn the dough out onto a lightly greased work surface, and fold it over itself a few times to deflate the dough a bit. Shape the dough into a rectangle, then divide it into 12 pieces, each weighing between 2 1/4 to 2 1/2 oz.
- Roll each piece of dough into an 18" rope, then shape each rope into a pretzel. Gently place each formed pretzel onto the prepared baking sheet. (If it's taking a long time to shape the pretzels, cover the dough lightly with plastic wrap.
- In a small bowl, dissolve the topping sugar and water. Brush the pretzels with the solution, then sprinkle each pretzel with kosher salt to taste.
- Bake the pretzels for 30 minutes, until their light golden brown, turning the baking sheet once during the bake.