If you are looking for a sweet, mall like pretzel, this is not it. This is also a good recipe for adding sourdough discard.
Ingredients
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast
- 1/4 cup unsalted butter
- 1 tsp salt
- 1 Tbl brown sugar
- 3 1/2- 4 cups bread flour (or all purpose)
- 1/2 c sourdough discard optional
- Coarse sea salt for sprinkling over top, optional
Water bath
- 8 cups Water
- 1/2 cups baking soda
- 2 Tbl molasses optional, but highly recommended
Servings: pretzels
Instructions
- Mix yeast and warm water together. Allow to sit until foamy.
- Add sourdough discard if using.
- Melt 1 tablespoon of butter.
- Add salt, brown sugar, and melted butter to yeast mixture.
- Stir in 3 cups of flour, 1 cup at a time.
- Mix until dough is thick.
- Add 3/4 cup more flour until the dough is no longer sticky.
- Add more flour, as needed.
- Turn the dough out onto a floured surface and knead for 3 minutes before shaping into a ball.
- Place in a large greased bowl, cover with damp towel, and allow to rise until nearly doubled in size.
- Punch dough down to release any air bubbles.
- Turn out onto a lightly floured surface and, with a sharp knife, cut into 12 and shape into pretzel shapes or rolls.
- Preheat oven to 400°F.
- Line two sheets with parchment paper.
- Bring baking soda, molasses and 8 cups of water to a boil in a large pot.
- Do not crowd pot, but drop a pretzel or two into the boiling water for no more than 30 seconds.
- Remove roll from water and allow as much of the excess water to drip off.
- Place pretzel rolls onto prepared baking sheet or close together in the baking pan.
- Using a sharp knife, score a couple slits into the top of each if desired.
- Melt the remaining butter.
- Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
- Bake for 22-26 minutes or until a deep golden brown on all sides.
- Remove from the oven and serve warm.
- Very good served with pizza sauce and cheese sauce
- Store in airtight contain up to 3 days.
Recipe Notes
Recipe adapted from Sally's baking addiction.
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