The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough pretzels

benjamin's picture
benjamin

sourdough pretzels

I have made soft pretzels in the past, and have always enjoyed them, however I have always wanted to make a sourdough version. After much internet research, I did not come across any recipes that called out to me, so I decided to do my own. I adapted a Bertinet recipe, simply replacing fermented white dough in the recipe with an equal quantity of firm sourdough starter. I also retarded the dough in the fridge over night... though this was more to do with the fact that I wanted to bake them fresh the next morning rather than anything else.

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All in all I was really pleased with the result. The inside was very soft and authentic. I didn't bother with either a lye bath, or boiling the pretzels prior to baking. I plan to try boiling the next time I make these, but the lye bath seems a little to much trouble.

By the way, I will be happy to post the whole recipe if anyone is interested.

 

happy baking

ben

Comments

SylviaH's picture
SylviaH

Very nice and fancy looking pretzels!

Sylvia

glora's picture
glora

I would like to see the sourdough pretzel recipe, if you don't mind.

DakotaRose's picture
DakotaRose

Your pretzels look amazing.  Would you share the recipe?

heidet's picture
heidet

I too would like to see your recipe for sourdough starter bagels ... Bertinet told me that his fermented dough/biga is very similar to many sourdough starters, so what you did makes good sense to me. I too searched for a recipe that made me stop. Only yours is making me get my flour out.