Sourdough pretzels have a crunchy, chewy exterior with a soft and flavorful center.  This recipe is perfect for eating plain, or dunking in your favorite beer cheese!  Made with multiple topping options, there will be a combination to please even your hardest critic!  Due to the lack of commercial yeast in this recipe, it is a 2 day process, but most of the time is hands off.  Suggested toppings include:  butter and salt, cinnamon and sugar, plain or cheese.  Top with your favorite pizza sauce and topping to make pizza pretzels!

PREP: 10m
COOK: 20m
NOTES:  This is a 2 day recipe which includes mixing and proofing the dough on day 1 and resting in the fridge overnight.  On day 2, this recipe is shaped, boiled and baked.  Most of the time on this recipe is hands off.

INGREDIENTS:

• 1 cup (225g) active sourdough starter
• 1 1/4 cups barely warm water
• 31/4 - 3 1/2 cups flour (I use strong bakers flour)
• 1 tablespoon honey
• 1 1/2 tsp fine sea salt
• Large pot of boiling water
• 1/2 - 3/4 cup baking soda (for boiling)
• melted butter for brushing
• toppings like salt, cheese, cinnamon and sugar

DAY ONE:

1. Mix together the sourdough starter, water and 2 cups of flour.   Use the dough hook attachment on your mixer until all the lumps are incorporated. This should take 2 - 3 minutes. 
2.  Your mixture will look loose and wet, sort of like a poolish.  Allow this mixture to rest 30 to 60 minutes before continuing on.
3. Add the remaining ingredients to your dough mixture; the honey, salt and flour.  For the flour I like to starter with an additional cup before I determine if the dough needs the remaining  1/2 cup.  Usually I end up incorporating about 3 1/4 cups total.  Allow your dough to mix with the dough hook about 6 to 8 minutes until your dough has cleaned the bowl and has a smooth texture.
4. Transfer your dough to an oiled/sprayed bowl to rest for 30 minutes.  After the first 30 minute rest, perform a set of stretch and folds on the dough without tearing it.  Cover the dough to rest another 30 minutes.  Your stretch and  folds will redistribute the food to the sourdough starter allowing a more even proof and rise.
5. Perform your second set of stretch and folds on the dough without tearing it.  Cover the dough to rest about 2 -3 hours.
6. Once your dough looks puffy and airy, place in the fridge overnight covered.  Your dough will not double, it will just look full.  By the morning it will be even more full and puffed as it slowly ferments in your fridge.

DAY TWO:

1. Remove your dough from the fridge and pour out onto a lightly floured counter.   Use a dough cutter to cut chunks of dough off and shape into either:  Traditional pretzel shape, knots or rods.
2. Place the shaped dough on to a cookie sheet lined with parchment paper that have been sprayed.
3. Once all your dough is shaped, allow to rest covered for approximately an hour. 
4. Pre Heat your oven to 450 F on Convect or 475 F on Bake
5. Bring a large pot of water to a boil, and add 1/2-3/4 cup of baking soda to it.
6. Allow your pretzels to boil for 30 seconds per side and then move to a wire wrack to drain.  
7. Place back on to your baking sheet and add your desired toppings.  Suggestions include:  Brushing with butter and sprinkling with salt, cinnamon and sugar or even cheese and black pepper.
8. Bake for 15 - 20 minutes, rotating your trays half way through.

If you prefer a video tutorial, please find our saved highlights on Instagram  @summitsourdoughyeg