Are you ready to elevate your bread game? Forget store-bought pretzels; this recipe guides you through making incredibly delicious, soft sourdough pretzel bread from scratch. It’s easier than you think! This recipe is perfect for a weekend baking project, impressing friends, or simply enjoying a warm, comforting treat at home. It's a fantastic example of homemade cooking at its finest, delivering a healthy and delicious meal without the fuss. This recipe provides quick dinner ideas, or a fantastic addition to any meal. Prepare for the best pretzels you've ever tasted!
Ingredients:
For the Sourdough Levain (Prepare 4-6 hours before):
- 50g active sourdough starter (fed 4-6 hours prior)
- 50g bread flour
- 50g water
For the Dough:
- All of the levain
- 300g bread flour (plus extra for dusting)
- 100g whole wheat flour (for added nutrition and flavor)
- 250g lukewarm water
- 10g salt
- 10g unsalted butter, softened
For the Pretzel Bath:
- 1000ml water
- 100g baking soda
Instructions:
Making the Levain:
- In a small bowl, combine the active sourdough starter, bread flour, and water. Mix well until fully incorporated. Cover and let it rest at room temperature for 4-6 hours, or until doubled in size. This step is key to achieving that signature sourdough tang.
Making the Dough:
- In a large bowl, combine the levain, bread flour, whole wheat flour, and lukewarm water. Mix with your hands until a shaggy dough forms.
- Cover the bowl and let it rest for 30 minutes (autolyse). This allows the flour to fully hydrate.
- Add the salt and softened butter to the dough. Knead for 8-10 minutes, either by hand or with a stand mixer, until the dough is smooth and elastic. It should pass the windowpane test (you can stretch a small piece of dough thin enough to see light through it without tearing).
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 4-6 hours, or until doubled in size. This is your bulk fermentation.
Shaping and Boiling the Pretzels:
- Gently punch down the dough to release the air. Divide it into 8 equal pieces.
- Shape each piece into a long rope (about 20 inches). Form each rope into a pretzel shape (a U-shape with the ends crossed over the top).
- Bring the water and baking soda to a boil in a large pot. Carefully place 2-3 pretzels in the boiling water for 30 seconds per side. This gives the pretzels their characteristic brown color and chewy texture.
- Remove the pretzels with a slotted spoon and place them on a baking sheet lined with parchment paper.
Baking and Serving:
- Preheat your oven to 450°F (232°C).
- Brush the pretzels with an egg wash (1 egg beaten with 1 tbsp water) for extra shine, if desired. You can also sprinkle with coarse sea salt before baking.
- Bake for 12-15 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving. Enjoy these warm, soft, and unbelievably delicious sourdough pretzels!
Tips and Variations:
- Starter Activity: Ensure your sourdough starter is active and bubbly before starting.
- Flour Type: Experiment with different types of flour for variations in taste and texture.
- Flavor Boost: Add herbs, spices, or seeds to the dough for extra flavor. Everything bagel seasoning works wonderfully!
- Glaze: After baking, you can brush them with melted butter or a simple honey glaze.
Nutritional Information (per pretzel, approximate):
- Calories: Approximately 250-300
- Protein: 8-10g
- Carbohydrates: 45-55g
- Fat: 5-7g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This recipe provides delicious and healthy meal options. The sourdough pretzel bread recipe is a perfect example of easy recipes and quick dinner ideas that are easy to master, even for beginner bakers. Remember to adjust baking times depending on your oven. Happy baking!