29 Jun Soft Pretzels (Sourdough)
Ingredients:
Sweet levain:
- 30g active starter
- 15g sugar
- 50g water
- 100g all-purpose flour
Dough:
- 180g of the now active sweet levain prepared 6-10 hours previous
- 380g flour
- 40g Whole Wheat (Hard Red Wheat from Moon Family Farm)
- 340g Bread flour
- 200g warm water
- 1 egg yolk
- 2 T. unsalted butter, melted
- 7g salt
Wash:
- 2 T. unsalted butter, melted
- 1-2 T. honey
- 1 T. water
- coarse salt
Time required:
- Activating starter 6-10 hours
- Fermentation 3-4 hours
- Proofing 30 minutes
- Boiling 10-20 minutes
- Baking 15-25 minutes
Directions:
- Mix sweet levain in a bowl. Cover and allow to activate for 6-10 hours.
- Mix all dough ingredients together until a smooth dough forms.
- Cover and let ferment 3-4 hours.
- Transfer dough to a lightly floured work surface. Prepare a pan with a sheet of parchment on it.
- Divide dough into 12 equal pieces. Roll dough into about 18 inch length rope pieces. Twist the two ends together twice then bring those pieces to meet the middle of the rope. Gently press it and shape to make the traditional pretzel form. Transfer shaped pretzels to parchment lined pan to proof.
- Proof uncovered for 30 minutes.
- While pretzels are proofing, preheat oven to 450 degrees, boil a large pot of water, and mix butter, honey, and water for wash. A traditional egg wash can be used if you prefer.
- When the pot of water is boiling, add 1/4 c. baking soda. Boil pretzels in batches for 20-30 seconds on each side. Remove promptly with a large slotted spoon and place back on parchment lined baking sheet.
- Brush boiled pretzels with honey/butter wash then sprinkle with coarse salt. Optional: Use a lame or sharp blade to score the bottom of the pretzel by making a 1-2 inch cut horizontally.
- Place in preheated oven and turn down temperature to 425 degrees. Bake 15-25 minutes until dark brown in color.
- Enjoy fresh with your favorite condiments!!