Sourdough Soft Pretzels

If you’re feeling slightly ambitious, sourdough soft pretzels are right up your alley!

Sourdough Soft Pretzel Recipe

• 400g/14 oz Sourdough Starter (Poolish)
• 365g/12.5 oz  Bread Flour
• 130g/4.5 oz  Beer
• 100g/3.5 oz  Brown Sugar
• 20g/.7 oz  Salt
• Baking Soda and Water For Cooking
• Additional Salt For Sprinkling

1. Combine all ingredients in a stand top mixer and mix on the second speed for about 6 minutes, or until the dough is stretchable and smooth.
2. Place in an oiled bowl and let rise for 2-4 hours at room temperature, until the dough has doubled in volume.
3. After dough has doubled punch down and portion into six, equal sized logs.
4. Roll each piece of dough into a rope, and allow to rest for about 10 minutes.
5. If the ropes are not as long as you would like, repeat step #4.
6. After dough is rolled out into a long rope, allow to relax for an additional 10 minutes. If the dough is not relaxed, it will shrink in on itself when formed.
7. After the resting period, twist ropes into pretzel shape, place on greased sheet pan, and allow to chill in your refrigerator for about 30 minutes.
8. Bring water in a large mouth pot to a simmer. Your water needs to be at least 3-4 inches deep. For every cup of water used, add 14g/2 Tbl of baking soda.
9. Simmer pretzels for about 2 minutes on each side.
10. Remove pretzels from simmering water and place on a greased baking sheet.
11. Sprinkle pretzels with your favorite kosher salt and bake in a 475F/245C oven for 10 minutes or until a beautiful, golden brown.
12. Serve hot with good mustard.