Sourdough Pretzels

Let's Cook

1. Step 1.

   In a medium bowl, combine 125g wholemeal bread flour, 20g rye sourdough starter, and 100g water. Mix until no dry flour remains. Cover the bowl with plastic wrap or a damp towel and let it sit at room temperature for 8–12 hours, until the mixture is bubbly and active.

2. Step 2.

   In a large bowl, combine the pre-ferment with 375g white bread flour, 25g softened butter, 8g salt, and 160g water. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is firm, smooth, and supple. It should be slightly tighter than a typical bread dough; if it feels too stiff, add a teaspoon of water at a time. Shape into a ball, place in a lightly oiled bowl, cover, and let rise at room temperature for 3 hours. After 1.5 hours, give the dough a single fold: gently stretch and fold one side over the center, then repeat with the other three sides.

3. Step 3.

   Turn the risen dough out onto a clean surface and divide into 12 equal pieces (about 65g each). Roll each piece into a tight ball. Cover the balls with a damp towel and let rest for 20 minutes.

4. Step 4.

   Working with one ball at a time, roll it into a rope about 25cm long, tapering the ends slightly so the middle is a bit thicker. Form a U shape, then cross one end over the other about halfway up the U. Give the crossed ends a twist, then fold the twisted ends up toward the bottom of the U and press gently to seal. Place the shaped pretzel on a lightly floured surface. Repeat with remaining dough. Cover all shaped pretzels with a towel and let proof for 45–60 minutes, until slightly puffy.

5. Step 5.

   While the pretzels proof, line a large baking sheet with parchment paper. Preheat the oven to 230°C (210°C fan)/450°F/gas 8. In a large pot, bring 1kg water to a rolling boil. Add 20g baking soda (careful, it will foam up).

6. Step 6.

   Working in batches of 2–3, carefully drop the proofed pretzels into the boiling baking soda solution. Boil for 20 seconds, then use a slotted spoon to lift them out, letting excess water drip off. Place them on the prepared baking sheet, spacing about 2 inches apart. While still tacky, immediately sprinkle with coarse sea salt or your chosen topping. Using a sharp knife or lame, slash the thickest part of each pretzel with a shallow cut.

7. Step 7.

   Bake the pretzels for 15–20 minutes, until deep golden brown and shiny. Transfer to a wire rack to cool slightly before serving. They are best enjoyed warm.