Use sourdough starter and this pretzel recipe for buttery soft pretzels with the telltale tang of sourdough.
Ingredients
- all-purpose flour: 3 cups
- unfed sourdough starter: 1 cup
- lukewarm water: 0.75 cup (or more if needed)
- powdered milk: 0.25 cup
- butter: 2 Tbsp (melted)
- brown sugar: 2 Tbsp
- instant yeast: 1 Tbsp
- salt: 1 tsp
- water: 1 Tbsp (or more if needed, optional)
- baking soda: 3 Tbsp
- egg: 1 piece
- water: 1 Tbsp
- coarse sea salt: 1 Tbsp
- butter: 4 Tbsp (melted)
Metric Conversion
Stages of cooking
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Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.
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Remove dough from the bowl and shape into a ball. Clean and dry the bowl, then grease lightly. Return dough to the bowl, cover, and let rise at room temperature for 1 hour.
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Turn dough out onto a lightly greased surface. Fold and shape into a rectangle; divide into 12 equal pieces and cover with plastic wrap.
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Roll one piece dough into an 18-inch long rope; keep remaining dough covered while you work. Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Roll and shape remaining pretzels.
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Preheat the oven to 450 degrees F (230 degrees C).
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Prepare a water bath by bringing 3 cups water to a boil in a pot. Reduce the heat to medium-low and stir in baking soda until dissolved. Lower one pretzel into the water bath and cook for 30 seconds, flipping halfway through. Remove with a slotted spoon or spatula and place back onto the baking sheet. Repeat with remaining pretzels.
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Beat egg with 1 tablespoon water in a small bowl. Brush egg wash over each pretzel, then sprinkle with coarse salt.
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Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush pretzels with melted butter. Cool for 5 minutes before serving.
