Sourdough Pretzels
My little one loves carbs. So if she is going to eat all the carbs, then I want to make sure she is eating the best types. And these whole wheat sourdough pretzels are a perfect snack. Top with peanut butter or hazelnut butter, dip in melted cheese or your favorite sauces, or just enjoy plain. Guaranteed you will not have unhappy kiddos or family members with homemade soft pretzels!
EQUIPMENT
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Stand Mixer recommended
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Baking Trays
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Stock Pot for boiling pretzels
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Slotted Spoon
INGREDIENTS
- 1/2 cup Sourdough Starter fed and bubbly or discard (see notes)
- 3 cups Bread Flour
- 1 cup Water Warm
- 3 TBS Sugar
- 1/2 TBS Salt
- 1 Egg plus 20g of water for egg wash
FOR BOILING
- 2 Litres Water
- 6 TBS Bicarbonate of Soda Baking Soda
INSTRUCTIONS
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I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer.
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Add sourdough starter, water, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough.
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Allow the dough to rest for around 15 minutes.
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Knead the dough (you’ll need to use a dough hook for stand mixers) for around 10 minutes until it is smooth and supple. This is a stiff dough (much like sandwich bread dough) so it won’t be super elastic, however it should be smooth and not sticky.
Once the dough is sufficiently kneaded, you’ll need to allow it to rise or ferment.
You want the dough to double and be puffy and soft.
Once the dough has risen, you’ll need to shape the pretzels. It’s quite simple, you just need a little patience.
Divide the dough into 12 pieces weighing 80g each. Shape each piece of dough into a small ball and then roll out into a long, thin strip. Around 45cm is perfect.
Cover the pretzels with a dish cloth and allow them become lovely and puffy.
Carefully remove the pretzels from the boiling water using a slotted spoon.
Lay the pretzels onto a baking tray lined with baking paper.
NOTES
Topping Ideas: Pretzels can be topped with a range of different things including – sesame seeds, poppy seeds, flakey sea salt, everything bagel seasoning, parmesan cheese, shredded tasty cheese, cinnamon sugar just to name a few!
Kneading: ideally this recipe should be done in a stand mixer because it is a stiff dough – but you can knead it by hand if you wish.
Using Sourdough Discard – if you are using sourdough discard, you’ll need to add up to 7g of yeast. This will mean that the dough will rise much faster than using sourdough starter alone. You will not need to leave them as long to rise in this case.
