Saturday, March 24, 2012

The Bread Files: Soft Pretzles


It's really amazing how that 4oz baby food jar full of goo has consumed my life for the past few weeks.

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?

Stay tuned!






Today it's Big, Soft, Salty, Pretzel Twists!
  • 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"
Mix together until combined and a cohesive, not overly sticky dough forms.

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.


Turn dough out onto floured board and knead for a few minutes, gradually adding more flour if the dough is too sticky.

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.

Continue dividing into quarters until you have ping pong ball sized pieces of dough.

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.
Now you are ready to boil your pretzels.

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.
Worth every bit of the effort!


enjoy~ 99% BitterSweet