Sourdough Fat Pretzels
Sourdough Fat Pretzels
Soft Sourdough Pretzels with cracked salt. Start this dough later in the day.
These pretzels are simmered in a baking soda, salt solution for a real pretzel flavor!
- 175 grams 100% starter
- 270 grams water
- 15 grams oil
- 500 grams bread flour
- 10 grams salt
Makes 970 grams of dough at 61% hydration.
Add all ingredients together and mix well (no autolyse). Let the dough proof for about 4 hours, turning the dough or folding it once each hour. Then put into a covered large container and refrigerate overnight.
Next day form the pretzels. Divide the dough into about 8 pieces at around 115 grams each. Roll into snakes about 18- 20 inches long using a sparing amount of flour to keep them from sticking. Shape into pretzel shapes.
Then they need to proof for about 1 ½ hours on a greased sheet. When your pretzels have ½ hour before they’re finished proofing, get a large pan that will hold 3 quarts of water with room to spare. Bring the water to a low boil and add ¾ cup of baking soda and 1 Tablespoon of salt. The water will boil furiously when the soda is added but will settle down. Simmer as many of the pretzels as will fit comfortably in your pan for 30 seconds on each side. Drain and transfer to a well greased pan. Beat one egg with 1 Tablespoon of water and brush on top of the pretzels, sprinkle with rock salt that you have crushed or margarita salt.
Bake in a hot 400F/204C degree oven for around 20 minutes or until nice and brown, turning the pan after 10 minutes for even browning. Remove immediately from pan because they will stick. This recipe will make around 16 large, soft pretzels. Serve with cream cheese or cheddar cheese and mustard. To reheat the next day, put into a hot oven for a few minutes as they are somewhat soggy by the next day from the salt drawing out the moisture.
This formula was revised from my book, “Discovering Sourdough.”
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