Sourdough Pretzels

2014-07-06
  • Yield : 12 pretzels
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 3:00 h

Just one way to help use up your discard or unfed sourdough starter.

Use pretzel salt and parmesan cheese as a topping, and serve with a tomato paste dip. Yum.

Ingredients

  • 3/4 cup lukewarm water
  • 1 cup unfed sourdough starter
  • 3 cups all purpose flour
  • 1/4 cup dry milk powder
  • 1 tbsp. sugar
  • 1 tbsp. butter
  • 1 1/2 tsps. salt
  • 2 tsps. dry active yeast
  • Topping:
  • 1 tbsp. sugar
  • 2 tbsps. water
  • pretzel salt (or other coarse salt of your choice)
  • parmesan cheese powder (optional)
  • 2 tbsps. melted butter (optional)

Method

Step 1

Mix all ingredients (except topping). This can be done in a bread machine if you prefer. Dough should be slightly sticky. Add up to 2 tbsps. water if dough is too dry.

Step 2

Cover and leave on counter 45 minutes.

Step 3

Turn dough onto a greased surface. Fold dough several times.

Step 4

Divide into 12 pieces. Roll each piece into long "logs" (about 18") and shape into something resembling a pretzel lol. (as you can see in the picture, I need practise!) Arrange on 2 baking sheets.

Step 5

Mix your water and sugar (for topping) and brush tops. Sprinkle salt and parmesan (if using).

Step 6

Bake at 350 degrees for 25 - 30 minutes or until light golden brown. Brush tops with melted butter (optional).

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