sourdough pretzels
Matt and I have a house sitter for the next 10 days since we are going to be on our vacation to Boston, New Hampshire, and Montreal. (A big shout out to Sophie, Elina, and Daisy who gave me lots of suggestions of places to eat and things to see in Beantown). I thought it would be a nice gesture to make some food for him to eat while he’s watching our house. Matt made him a big Muffuletta, and I cooked up a pot of my famous (yeah, you heard me: FAMOUS) Potato Leek Soup. I also made him some delicious sourdough pretzels!!
I’m loving on sourdough lately. With my breads, pizza dough, and cake, everything I’ve baked in the past few weeks has been with my beautiful sourdough starter– my new refrigerator pet is getting lots of love and attention. And I’m turning into a CARBIVORE!
Sourdough Pretzels
(Recipe adapted from here)
Yield: 20 pretzels, about 4 to 5 inches across
Ingredients
- 1-1/2 cups fed sourdough starter
- 1 cup warm water
- 2 tablespoons butter
- 3 tablespoons sugar
- 2 teaspoons salt
- 5 cups all purpose flour
- 3 quarts of water + 3 tbsp sugar for the water bath
- coarse salt
Directions
Measure the fed sourdough starter into a bowl.
In a separate bowl mix the butter, sugar, and salt to the cup of warm water.
Add the water mixture to the starter.
Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
Turn out onto a floured board and knead in the rest of the flour. The dough will be very stiff.
Place the dough in a greased bowl, turn over, and cover. Let set for 2 hours to proof.
On a clean surface break of pieces of the dough about the size of a large egg. Roll each piece out with the palm of your hands until it is about 18 inches long and about 1/2 inch in diameter. Twist into the shape of a pretzel.
Let the shaped pretzels proof for 20 minutes.
Meanwhile, bring a pot of 3 qts of water to a rapid boil and add in 3 tbsp of sugar.
When the pretsels are proofed drop as many pretzels as will fit without touching into the water and cook about 30 seconds after they have risen to the top. (Or longer, if you like a chewier pretzel.)
Remove to a baking sheet and sprinkle generously with coarse salt.
Bake in a preheated 425*F oven for 15 minutes, until golden brown. Remove and cool on wire racks.
Matt and I are going to be taking some on our road trip too (a road trip is not a road trip without snacks!) to go with our homemade larabars and a host of other dried fruit, nuts, cans of tuna, etc…
I probably won’t have computer access while I’m away so I will see you all in a week or so for a recap of my vaca. I’ll miss keeping up with your blogs 
I’m also going to miss my little Bagigis
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Mmm…those look super tasty!
Have a great time on your trip! I love New England…so beautiful! I’ll be crossing my fingers you get good weather
Wow, I am super impressed because these pretzels look just like professional ones!
Have a great time on your trip…my mom is from Montreal but sadly I haven’t been there in so long I have no restaurant suggestions. Can’t wait to see your recap though!
I would say I’m a carb-a-vore too! Sourdough is my ultimate favorite! I will have to try these!
Oh I love pretzels! They should have their own food group
FUN! I might make a vegan version with some oil instead of butter for 4th for july!
Those do look professional! I don’t think I could stop at one!
Oh I forgot to ask you! you have to tell me what your husband said about what the guys in the gym talk about.. I’d like to know what they are saying about me!! lol
You are so great leaving your house sitter with such awesome food. It’s been a while now since I’ve made homemade pretzels, but I’ve always been disappointed in how they turned out. Yours are definitely inspiring me to give it another go!
these pretzels are so pretty! have fun……
these look so good! Do you think you could make them with Gluten Free Flour?
I am totally putting these on my list of things to make. What a fun idea!
Hey Doll! Great blog!
You make your own pretzels??? I am in heaven and I wish wheat was my friend. I would eat these morning noon and night!
You are talented!
xxoo
i admire anyone with the skills and talent to make their own soft dough pretzels!! and to make them look REALLY GOOD TOO!! wow! <3
Wow, these look so fresh and delicious! I think sourdough has to be one of the best tasting breads- the top three even. Such a unique/slightly tangy flavor. I love your bread baking skills.
Hope you have a wonderful trip xx
I LOVE pretzels, amazing that you made them at home
Enjoy your trip! Love the pretzels…talented you are!
Those pretzels look incredible! Did you take that picture? Gorgeous! I am definitely making these for my carbaholic hubby!! I know you’ll miss Bagigis a lot! I hate being away from Lily!!
How could you not miss that adorable face? The pretzels look so good. I think I’ll make those while my mom and dad are in town this weekend. They’d be a nice way to shake up the normal treats.
Those pretzels look fantastic. Hope you have a great vacation!
Those pretzels look awesome!!
Dana xo
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