Sourdough Pretzels

These are DELICIOUS! And you get to wear goggles. Have them with some mustard!

Ingredients

250g Water
500g Flour
100g Starter
5g Diastatic Malt
10g Salt
35g Butter, soft at room temp

Lye Bath – Wear goggles and rubber gloves!

470g Water

19g Lye

Course Salt

Instructions

1. Mix all ingredients with a dough hook until it comes off the sides
2. Rest 2h at room temp in container with lid
3. Rest in fridge for 24h
4. Keep dough cooled until you’re ready. Divide dough into 120g each. Work in batches if necessary so the dough stays cold. Use hands to roll each out into log, then roll out edges and shape into pretzels, place on parchment lined sheet. Fridge overnight – do not cover.
5. Stir lye into water until clear – start stirring immediately after adding lye – wear goggles and rubber gloves!
6. Dip in lye bath for a few seconds each – wear goggles and rubber gloves! Remove and let as much lye bath drip off as possible.
7. Bake 18 mins at 440F.
8. Let cool and freeze.
9. Spray with water, bake at 375F for 8mins from frozen

Make More

x3 750g Water 1500g Flour 300g Starter 15g Diastatic Malt 30g Salt 105g Butter, soft at room temp