Sourdough Soft Pretzels
AuthorTeresaMix together all dough ingredients until mostly combined. Knead just until dough is thoroughly hydrated and cohesive, about 5 minutes. Rest until doubled in volume (mine; 5 hours at 80F/26C)
Divide dough into 6 portions; shape each portion into a rough log. Cover and rest for 15-30 minutes until doughis relaxed. Roll dough into about 28 inch/71 cm ropes. Shape ropes into U; criscross in the middle of U; fold ends toward bottom. Place in floured baking pan. Cover and rest until light and puffy, about 30 minutes.
Line another large baking pan with parchment paper. Bring water to a boil; stir in baking soda. Boil pretzels for 15 seconds each side; place on parchment-lined baking pan. Sprinkle with coarse salt.
Bake at 400F/200C for about 15-20 minutes until well browned. Brush with melted butter.
Recipe by Arti Jorgenson
Ingredients
Directions
Mix together all dough ingredients until mostly combined. Knead just until dough is thoroughly hydrated and cohesive, about 5 minutes. Rest until doubled in volume (mine; 5 hours at 80F/26C)
Divide dough into 6 portions; shape each portion into a rough log. Cover and rest for 15-30 minutes until doughis relaxed. Roll dough into about 28 inch/71 cm ropes. Shape ropes into U; criscross in the middle of U; fold ends toward bottom. Place in floured baking pan. Cover and rest until light and puffy, about 30 minutes.
Line another large baking pan with parchment paper. Bring water to a boil; stir in baking soda. Boil pretzels for 15 seconds each side; place on parchment-lined baking pan. Sprinkle with coarse salt.
Bake at 400F/200C for about 15-20 minutes until well browned. Brush with melted butter.
Recipe by Arti Jorgenson
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