Golden on the outside, soft on the inside, and topped any way you want. What could be better than that?
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr30 minutesmins
Course: Bread
Cuisine: Sourdough
Keyword: sourdough
Servings: 12large pretzels
Calories: 178kcal
Author: Cery
Ingredients
Pretzels
1 1/2tspsea salt
2tspyeast
1Tbspbuttermelted
1Tbsphoney
1/4cupnonfat dry milk
3/4cupfiltered waterlukewarm
1cupsourdough startercan come straight out of the fridge
3cupsunbleached flour
Topping
1Tbspbaking soda
1/2cupboiling filtered water
2Tbspmelted butter
toppings of your choice
Instructions
Dissolve the yeast in the warm water.
Mix all ingredients and knead until you get a dough that is fairly smooth, but slightly sticky.
Cover the dough and let it rise for about 45 minutes. It is not going to rise very much so don't get worried when it doesn't.
Preheat the oven to 325 degrees F.
Punch the dough down to deflate it and turn it out onto a lightly greased (not floured) work surface.
Divide the dough into 12 pieces.
Roll each piece into a rope about 18 inches long and fold and twist into the classic pretzel shape. Or any other shape that happens to catch your fancy.
Place the pretzels on a buttered or parchment paper covered cookie sheet.
Dissolve the baking soda into the boiling water and brush over the tops of the pretzels. Sprinkle with salt now or wait until baked.
Bake in the preheated oven for 25 to 30 minutes until they are lightly browned.
Remove the pretzels from the oven and brush with the melted butter. Sprinkle with toppings of your choice.
Serve warm or let cool.
Notes
Try different toppings for the pretzels. My son's favorite is cinnamon sugar.