Soft Pretzels 2
Posted On 26 June 2024
I thought I’d try to merge my sourdough pretzels and my soft pretzels and see how it works out.
Soft, Sourdough Pretzels
Mashing my two other recipes together.
Servings: 12 pretzels
Ingredients
The Dough
- 260 grams water
- 7 grams yeast, instant or active
- 200 grams sourdough starter, discard or active (see notes)
- 12 grams sugar
- 10 grams kosher salt or sea salt
- 500 grams all purpose flour
- 50 grams olive oil
- ¼ teaspoon citric acid (optional)
The Water Bath
- 6 cups water
- ¼ cup baking soda
- 1 teaspoon salt
The Egg Wash
- 1 egg yolk
- 1 tablespoon water (close counts)
The Toppings
- Pretzel or Kosher Salt
- Everything Bagel Seasoning
- Dill Pickle Seasoning
- Sesame Seeds, White Or Black
Instructions
- Add the yeast to the bowl of a stand mixer. Add the water. If using active, not instant yeast, let sit for 10-15 minutes until foamy. If using instant yeast, continue.
- Add the starter sugar, then the flour, then the oil around the edge, then the salt on top.
- Using the dough hook mix on low until incorporated. Increase speed to medium and knead for 5 minutes until pulling away from the sides. If too wet, add flour a tablespoon at a time.
- Put in an oiled bowl, cover with a towel, and let rest for 50-60 minutes until doubled.
- Toward the end of the rising time, put the water and baking soda into a pot and bring to a boil. Preheat oven to 450℉.
- Line two baking sheets with parchment paper and spray them with cooking spray or olive oil.
- Weigh the dough and divide into 10-12 even pieces — for 12 should be around 85 grams each, but do your own math. Roll each out to about 24 inches and then make into a circle, crossing over the ends and then bringing back onto the bottom to make the traditional pretzel shape. Put onto the prepared baking sheet and continue with the rest.
- Drop each pretzel into the boiling water, top side down. After 15-20 seconds, flip over. After another 15-20 seconds, using a spider or a spatula or a large, slotted spoon, remove and place back onto the baking sheet. Repeat with the rest.
- Brush with the egg/water wash and sprinkle with topping of your choice.
- Bake for 12-14 minutes, turning around half way through, until getting dark brown.
- Cool on a wire rack for 5-10 minutes before serving.
Notes
- If using active, fed starter, may want to back off on the yeast a bit.