About the Recipe
I love pretzels but haven't tried this one yet!
FOR THE DOUGH
3 cups all-purpose flour, or more as needed, see Recipe Notes
1 cup sourdough starter discard, unfed, at room temperature, see Recipe Notes
¾ cup water, warmed between 100°F to 110°F, see Recipe Notes
¼ cup nonfat dry milk, see Recipe Notes
1 Tablespoon granulated sugar, or brown sugar
1 Tablespoon unsalted butter, melted and cooled, or vegetable oil
2 teaspoons yeast, instant or rapid rise, see Recipe Notes
1 teaspoon kosher salt
FOR THE WATER BATH
9 cups water
¼ cup baking soda
FOR THE TOPPINGS
1 large egg white, plus 1 tablespoon water, for egg wash (optional)
pretzel salt, or coarse Kosher salt (optional)
2 Tablespoons unsalted butter, melted, optional
prepared mustard, brown or yellow, for dipping (optional)
Make the dough: Using a stand mixer fitted with a dough hook attachment (or a bread machine on the Manual setting), mix and knead the dough ingredients to make a cohesive, fairly smooth dough. It should be slightly sticky. Add in additional flour or water in one tablespoon increments to get the dough to the right texture.
Cover the dough and let it rest for 45 minutes (it won't rise much). Towards the end of the rising time, preheat the oven to 400°F.
Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it.
For a traditional pretzel shape: Divide the dough into 10 to 12 pieces, each weighing about 2½ to 3½ oz (70 to 100g). Roll each piece of dough into an 18-inch rope. Loop the ends around each other twice, then flip the ends over.
For hamburger buns: Divide the dough into 8 to 10 pieces, each weighing about 3 to 3½ oz (85 to 100g). Roll each piece of dough into a ball, then flatten each ball into a disk about 3- to 3½-inches in diameter.
For sandwich rolls: Divide the dough into 6 to 8 pieces, each weighing about 3½ to 4½ oz (100 to 135g). Roll each piece of dough into a ball, then flatten, fold, and roll each ball into a log.
Boil the pretzels: Dissolve the baking soda in the water and bring to a boil. Boil the pretzels in the baking soda bath for 20 to 30 seconds per side, drain them on a paper towel, and put them on a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
Optional egg wash and topping: Before baking, brush the boiled pretzels with an egg white mixed with 1 tablespoon of water to give them a glossy shine. Sprinkle them with salt, if desired.
Bake the pretzels for 12 to 15 minutes (20 minutes for hamburger buns or sandwich rolls), until they're a light golden brown. Note: This is correct; there's no need to let the shaped pretzels rise before baking.
Remove the pretzels from the oven, and brush with melted butter (optional, but who am I trying to kid…of course I brushed the freshly baked pretzels with melted butter!).
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