Sourdough Pretzels
the starter, don’t stop now!
On days 4, 5, 6 you can feed it 2 times a day with the flour and water. Continue this routine (from Day 3; discard then feed) until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.
Sourdough Pretzel Dough
Begin by warming up the milk until it’s warm to the touch. Then, mix the milk in with the butter, sugar, and the sourdough starter. Add in the flour and mix it on low for about 5 minutes. Gently scrape the dough out of the bowl and place it into a separate bowl that has been coated with oil. Let the dough rise for about 2 hours.
After the 2 hours, turn the dough out onto a floured surface and knead it for a couple of minutes. Then, separate the dough into 12 sections. Roll each section out into a long rope (about 30 inches). You are shooting for about 1 inch in thickness. Shape each rope into a pretzel and put them on a parchment-lined baking sheet. Place them in the freezer for 20-30 minutes before you boil them. Now would also be a good time to preheat the oven to 450°F.
Boiling and Baking the Pretzel Dough
After the pretzels have cooled in the freezer, you will drop the pieces into a boiling combination of water and baking soda. Drop a few in at a time, and only for about 30 seconds, or until they float to the top. Have a slotted spoon handy for easy removal. Place the boiled dough back onto the baking sheets lined with parchment. Brush the tops with the egg wash and your choice of topping combinations. Bake them for about 15 minutes, or until golden brown. Let them cool before eating them. They will also soften a bit as they cool. Enjoy!
What Other Dips Work with Pretzels?
Besides the cheese dip I provided, you could also serve the pretzels with other kinds of dips. Try spinach dip, crab and artichoke dip, mustard, or skillet queso dip. Of course, don’t forget about favorite dips like French onion, ranch, or roasted garlic hummus!
How to Store Homemade Pretzels
Homemade Pretzels will last a few days when stored at room temperature in a sealed container. Or, for longer shelf life, freeze the pretzels. Reheat them in the microwave when ready to enjoy.
Ingredients
PRETZEL DOUGH
▢1 cup (245 g) milk, warmed▢2 tablespoons butter, room temperature▢1 tablespoon
