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Fluffy Sourdough Donuts With Vanilla Glaze.Serve with some warm pasta sauce to make pizza pretzels.įind More Of My Favorite Sourdough Recipes Top with shredded cheese and place in a 350 degree oven until just melted.Pretzel Topping Ideas:īefore adding toppings brush the cooked pretzels with melted butter. This is definitely not the preferred way as the results will leave something to be desired. Cover with a damp towel and reheat in 30 second intervals until warm. To reheat pretzels, gently moisten the pretzels with a little bit of water, and place in a 325☏ for 5 minutes until warm. Place in an air-tight container for up to 3 days. Cover and ferment.Ĩ AM the next day: Shape dough and allow to rise for a hour covered. Baking Scheduleġ0 AM-12 PM: Feed your sourdough starter.Ĩ PM : Mix the dough together. Take out with a slotted spoon or kitchen spider strainer, shaking off excess water and place on a parchment line baking sheet.īrush each pretzel with egg wash and sprinkle with coarse salt.īake 15 minutes, or until golden brown. Boiling And Baking Pretzel Doughīring water in a large stockpot to a boil and add 2 tablespoons of baking soda and 2 tablespoons of brown sugar.īoil the pretzels for 30 seconds on each side, I like to do 4 pretzels at a time, so that they aren’t overcrowded. Twist it twice and then press the ends of the dough into the bottom of the U-shape.Ĭover the dough and allow them to rise for about an hour. Take the two ends of the rope and create a twist with the dough. Roll each piece into a 18” rope and then create a U-shape. The dough should pass the window-pane test.Ĭover the bowl and let rest at room temperature for 8-12 hours. Mix the dough on the lowest speed for 5-10 minutes with the dough hook. You could also knead by hand for 10 -15 minutes.
PRETZEL BREAD CRACKED
Unbleached all-purpose flour – Store-bought or fresh milled Water Bathīaking soda – This gives the pretzels a deep golden color, cracked outside, and chewy inside. You will find it is very similar to making sourdough bagels. This is because the baking soda makes the water alkaline and gelatinizes the outside which prevents it from fully rising during the baking process, giving it chewy texture.Įgg – Gives it that beautiful deep golden color.Ĭoarse salt – Is there anything better than a salty pretzel? You want to use coarse sea salt so it stays nice and chunky.Īdd active sourdough starter, water, honey, salt and flour to the bowl of a stand mixer. Salt – Adds so much flavor to the dough, and bread without salt is bland. Honey – Could also substitute honey with maple syrup Allow the dough to thaw completely and then rise for another hour. Place on a cookie sheet and freeze for 2-3 hours or until completely frozen. You can also freeze the pretzel dough after the bulk fermentation and after you have shaped the dough. Pop in a warm oven for a few minutes to reheat. Freeze after baking in an air-tight container or Ziploc bag. The real main difference is that pretzel dough is boiled in water with baking soda before it is baked giving it that yummy crust. What makes pretzel dough different than bread? Being creative in the kitchen and coming up with these recipes also helps me keep the food spark alive. I’m thankful I get to bring them into your home as well. I absolutely adore being able to provide my family with these delicious recipes. Truth be told, making food from scratch has been a passion of mine for a long time, and there is just no contest between store-bought and homemade. I’m often asked if I ever don’t want to cook or get stuck in a food rut. With more than 80 sourdough recipes on the blog, I’m constantly trying to find creative ways to use up my sourdough starter and bring more recipes to your home. Is there a more comforting snack than warm homemade soft pretzels topped with coarse salt? Well, yes, these long fermented sourdough pretzels. Talk about taking a classic recipe and bringing it up a notch. Top them with salt, cinnamon sugar, or some fresh parmesan cheese for a delicious snack. Chewy and soft sourdough pretzels are like the classic recipe, but with that flavorful sourdough tang.
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