Soft Sourdough Pretzels by Amy Duska at Little Spoon Farm
Soft Sourdough Pretzels
- 1/2 cup (125 g) sourdough starter (active)
- 1 cup plus 1 tablespoon (255 g) water
- 2 tablespoons (40 g) honey (or sugar)
- 2 teaspoons (10 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour
- For Water Bath: 6 cups water, 2 tablespoons baking soda, 1 tablespoon dark brown sugar
- For Egg Wash: 1 large egg (lightly beaten in a small bowl), 1 tablespoon coarse salt
Prepare the starter so that it is active when you mix the dough. To a clean jar add 15g starter + 60g water + 60g flour. Let rise at room temperature until it has doubled in size. (about 10-12 hours at 68°F) Once your starter has risen to its peak, you are ready to mix your bagel dough.
In the bowl of a stand mixer, stir together the starter, water, honey and salt with a spatula. Add the bread flour and use your hands to bring the ingredients together as best as possible. The dough will be very stiff. Place the dough hook on the mixer and mix the dough on the lowest speed for 6-7 minutes. Cover the bowl and let rest at room temperature for 8-12 hours.
Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide into 16 equal pieces.
Working one piece at a time, roll the dough into a long rope shape and set it on a clean surface in the shape of a "U". Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. Cover the dough with a towel and let rise for 30-60 minutes or until puffy.
Preheat oven to 425°F (218°C) making sure that the oven rack in the center position. Boil the water in a large stockpot and add 2 tablespoons baking soda and 1 tablespoon of dark brown sugar.
Boil the pretzels, 3-4 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a mesh stainer to remove the pretzels and place back on the parchment paper. Brush each pretzel with egg wash and sprinkle with salt.
Bake the pretzels at 425°F (218°C) for 12-14 minutes or until golden brown.