Sourdough Pretzels

Ingredients

• 100-120 g active sourdough starter
• 200-220 ml water
• 1 tbsp sugar (or honey/malt syrup)
• 1½ tsp salt
• 1 tbsp oil
• 400 g bread flour
• 1.5 L water (for soda bath)
• 70 g baking soda
• coarse salt or flaky salt (for topping)

Instructions

1. Mix starter, water, sugar, salt, and oil in a large bowl. Add flour and bring together into a shaggy dough.
2. Knead for 8-10 minutes until smooth and elastic. The dough should be fairly stiff, not sticky.
3. Cover and leave to rise at room temperature for 4-8 hours until roughly doubled, or refrigerate overnight for better flavour.
4. Divide into 6-8 pieces. Roll each piece into a long rope (about 50-60cm), keeping the middle thicker than the ends.
5. Shape into pretzels by forming a U, twisting the ends around each other, then pressing them onto the belly of the pretzel.
6. Lay out on a lined tray and leave to rise again for 1-2 hours until puffy.
7. Freeze for 15-20 minutes to firm up—this makes them easier to handle during boiling.
8. Bring the water and baking soda to a gentle simmer. Boil each pretzel for 20-30 seconds per side, then remove and let excess water drip off.
9. Place on a lined baking tray and sprinkle with coarse salt. Score the belly with a sharp knife or razor.
10. Bake at 220-250°C for 15 minutes until deep golden brown, brushing with water before they go in. Alternatively, start at 250°C for 5 minutes then reduce to 200°C for the remaining 10 minutes for a slightly softer interior.
11. Best eaten warm, same day.