Sourdough Pretzels!

Friday, April 20, 2012



How delicious are sourdough pretzels??


We are so excited to see all of the beautiful, delicious pretzels that were made this month.


These pretzels were so versatile and absolutely delicious. They were easy enough to whip up in a day, but so delicious they were gone by the next! We sprinkled ours in salt, covered them in cinnamon and sugar and coated them with melted, buttery goodness.  And could not stop eating them! 



Sweet or salty, you just can't go wrong with a delicious sourdough pretzel.


So link up! If you baked along with us this month, enter your link below and share your delicious results! If you don't have a blog, just email us your photo at sourdoughsurprises@gmail.com and we will include your photo here! And if you do have a blog and would like your photo to be included in our slideshow, email us a picture, too! :) 
And don't forget to check back tomorrow to see what we will be making in May!!!!! 





Our inspiration recipe:
D's Sourdough Pretzels
(from Sourdough Monkey Wrangler)

2/3 cup sourdough starter

1 cup warm water
3 cups bread flour
1 cup whole wheat flour
2 tablespoons sugar
1 tablespoons olive oil
1 teaspoon table salt
Topping(s) of choice (coarse salt, cinnamon sugar - whatever you want!)
(and an egg for egg wash for shine/to adhere toppings)

Mix starter, water, oilvand salt. 

Mix in flours until you have a nice ball of dough (keep it soft though) (you might not need all four cups of flour).
Knead the dough until smooth and set aside to rise in a warm place (at least a few hours). You can refrigerate the dough overnight if you would like.
Punch dough down and roll it out into a big rectangle. 
Begin cutting off strips to work with as individual pretzels. 
Roll each strip into a "snake" and shape the pretzels your version of a knot (or whatever shape you want) and place them on parchment/waxed paper to rise. 
When fully risen (more or less doubled), lower each pretzel carefully into a large pot of boiling water with baking soda dissolved in it (at least 1/2 a cup per 4 quarts of water). 
Turn over after about a minute and boil for another minute. 
Remove with the biggest slotted spoon-like thing you have and place on a rack to drain. 
As the pretzels are boiling, preheat the oven to 450 degrees.
Brush each pretzel with egg-white wash and immediately sprinkle them generously with coarse salt. 
Bake for about 12-13 minutes.


Enjoy!!


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