The Bread Files: Soft Pretzles
I've been baking bread just for fun and giving it away to friends, neighbors, my kids' teachers, the folks at the egg ranch, and my CSA farmer.
I bet the mail carrier likes bread.
As the bread baking frenzy continues, it's morphing. It's turning into pretzels and desserts and...who knows what else is in the future?
- 1 1/4 cup of sour dough starter
- 1/2 c brown sugar
- 1 1/2 cups warm water
- 1 tsp kosher salt
- 1/2c olive oil
- 5-6 cups AP flour (will vary according to humidity)
- 1/4 cup pretzel or kosher salt
- Plus extra olive oil to grease your proofing bowl and plenty of "bench flour"
You can use a standing mixer w/ dough hook or do it by hand, whichever you prefer.
Lightly oil a large bowl, place dough in bowl and flip to coat both sides with oil. Cover with plastic wrap and a towel and put in a warm dark place to rise for 8-12 hours or overnight.
Once the dough is not overly sticky divide it in half. Set one half back in the bowl and the other out onto your floured board.
|Quartering / portioning dough with a dough cutter.|
Form into balls by folding the edges into the center of the dough.
Set these aside and let them rest for about 10-20 minutes.
While you wait:
Set a big pot of water to boil, preheat your oven to 450F.
Beat two eggs in a small bowl with 2 tablespoons water and set aside.
Once rested, begin to roll the dough balls into 12 inch ropes.
Fold in half and twist. Push down with a finger on the ends to seal them.
|Finished pretzel twists proofing on parchment paper.|
Add 2 teaspoons of baking soda to the boiling water.
Start gently dropping in the pretzels.
Boil for about 30 seconds and remove with a slotted spoon or strainer onto a sheet pan.
Brush with the egg wash and sprinkle with salt.
Set pretzels on a preheated pizza stone and bake until nicely browned, about 12-15 minutes.