SOURDOUGH PRETZELS

 

This is a two day process.  Day 1 is to prepare the dough for baking and day 2 is bake day.

1 cup ripe sourdough starter

1 1/4 cups warm water

3 1/2 cups flour

1 tablespoon sugar

1 1/2 teaspoons salt

2 quarts water

1/3 cup baking soda

1 egg white, beaten

course sea salt

Dips: beer cheese, mustard, honey mustard, sweet baby rays secret sauce

Mix water and starter together.  With mixer on low mix in 2 cups flour.  Cover and rest for 30-60 minutes.

Using a dough hook, mix in sugar, salt and remaining flour.  Mix on medium speed for 5 minutes.  Scrape dough into a lightly oiled bowl, turning once to coat.  Cover and rest for 30 minutes.

Lift up one side of dough and fold it into the middle.  Repeat with other 3 sides and flip dough over.  Cover and rest for 30 minutes.  Repeat folding and flipping the dough every hour until dough is elastic and airy.  This could take another 2 to 4 times.  Cover tightly in a container and store in fridge overnight.

Line two baking sheets with parchment paper.  Spray sheet with nonstick spray to get the paper to stick and spray nonstick spray all over paper.

Divide dough evenly into 12 balls and roll into ropes.  Make pretzel shape or leave as ropes and lay out on pans.  Spray dough with nonstick cooking spray and cover with Saran Wrap and rest for 1 hour.

Combine water with baking soda and bring to a boil.  Preheat oven to 475º.  Drop pretzels a couple at a time in boiling water and boil for 10 seconds on each side.  Remove and place back onto parchment paper.

Brush each pretzel with egg white and sprinkle with course sea salt.  If you've left the pretzels as ropes, score them a couple times about half way through.

Bake for 15-17 minutes or until browned, turning sheet pan half way through for even bake.

We especially loved dipping our pretzels in sweet baby rays secret sauce, it taste similar to the horseradish sauce served with the bloomin onion at Outback Steakhouse.

Recipe from: baking sense