Sourdough Pretzels

Serves: 8
​Ingredients:
  • 110g (~ ½ cup) active starter
  • 255g water (1 cup + 1 Tbsp water)
  • 2 Tbsp sugar
  • 2 tsp salt
  • 500g (4 cups + 2 Tbsp) bread flour
  • 2 Tbsp baking soda
  • 1 Tbsp brown sugar
  • 2 Tbsp olive oil
  • Course salt
 
Directions:
  1. In the bowl of a standing mixer, stir together active sourdough starter, water, sugar and salt with a spatula. Add the bread flour and stir together. The dough will be shaggy. Place the dough hook on the mixer and mix on the lowest speed for 5 minutes.
  2. Place dough in a bowl, cover with plastic wrap and place in the fridge for 16-24 hours. (Alternatively, you can allow the dough to rise on the counter for 8-12 hours)
  3. Remove the bowl from the fridge and allow to rest at room temperature for a couple hours.
  4. Line a baking sheet with parchment paper. Place dough on a clean work surface and divide into 8 equal pieces. A scale will be helpful here.
  5. Roll each piece into a long rope and then shape into a pretzel. Place on the prepared baking sheet, cover with a clean towel or plastic wrap and rest for 30 minutes – 1 hour.
  6. Meanwhile, preheat oven to 425 F. Add water to a medium sized pot and bring to a boil. Once boiling, add baking soda and brown sugar, stirring to combine.
  7. Boil the pretzels, 3 at a time, for 30 seconds each. Use a mesh strainer to remove the pretzels and place them on a cooling rack. After the pretzels have dried slightly, place them on the baking sheet with parchment paper.
  8. Brush each pretzel with olive oil and sprinkle course salt over the top.
  9. Bake for 10 - 12 minutes until golden brown.
  10. Devour!

Note: Adapted from Little Spoon Farm