Homemade Sourdough Pretzels

(Click on image for larger view.  Mustard, or nacho cheese?)

These take me back a long way.  I've always loved these chewy, salty lovelies; my first recollection of them is back to the old Busch Gardens park in Southern California, when I was a child.  I can remember sitting beside the lagoon, with all the multi-colored tropical birds, munching on these pretzels which were twice the size of my hands.

I've never been able to decide whether I like these better with cheese or mustard - so I do both!  I've just in the last couple of years realized how easy these are to make.  They are time-consuming and labor intensive (and those of you who know me best understand these are my buzz words), but SO worth the wait, and such a pleasant aroma in the house as fresh bread bakes.

 

THE RECIPE

1 ½ C buttermilk

1 T granulated sugar

1 T sea salt

1 package active dry yeast

4 ½ C all purpose flour, plus more for kneading

3 T unsalted butter, melted

1 T olive oil

3 Quarts water

3/4 C baking soda

Stainless steel or other non-reactive stock pot

Parchment paper

2 sheet pans

Pan release spray

1 egg

1 T water

Kosher salt, to taste

Yield: 12 pretzels of average size - you can play with this count if you want larger or smaller pretzels.

Note:  this recipe is based on a 70º environment.  If your kitchen / prep area is cooler than this, for the rising step, you may want to set your oven to WARM for a minute, turn off then place the mixing bowl in there.

Warm the buttermilk over a low flame, to approximately 110° Fahrenheit.  Stir in the salt and sugar, sprinkle the yeast over this mixture and set aside for approximately 10 minutes, until all the microscopic buggies have sacrificed their lives for the sake of bread and formed a foamy crust.

Sift the flour into a large mixing bowl.  Make a well in the center, then gradually stir in buttermilk mixture and butter with a wooden spoon.  Stir until a rough dough is formed, then turn out onto a well-floured surface.  Knead for approximately 10 minutes until smooth and elastic, adding more flour as necessary.

Swish the olive oil in another mixing bowl, then press the dough to conform with the bottom of the bowl; cover with plastic wrap and set aside to rest.  Let this rise until doubled in volume, approximately an hour.  

(Click on image for larger view)

Set oven to 425º Fahrenheit.  Line baking sheets with parchment paper and spray these with pan release spray.

Bring water to a boil (I reiterate, in a non-reactive pot; trust me on this one).

Turn the dough out onto working surface.  Cut into 12 pie-shaped wedges.

(Click on image for larger view.)

Roll each piece out, working from thick to thin ends, into a rope of 18".  Work the rope into a flattened horseshoe shape with one third as the flat inner section.

Wrap the ends over each other.

(Click on image for larger view.)

Wrap again into a knot.

(Click on image for larger view.)

Fold over to the center, and round out the edges into the classic "pretzel knot" shape,

(Click on image for larger view.)

set aside onto a plate treated with pan release.  Repeat with the other pieces of dough.

(Click on image for larger view.)

Beat the egg and water in a small bowl.

When pretzels are all ready, add baking soda to boiling water and reduce heat to medium high.  Add the pretzels to the solution, one or two at a time.  Boil each for 30 seconds.  Add and remove these with a slotted spoon or skimmer.

(Click on image for larger view.)

Set boiled dough onto parchment paper (6 per sheet is perfect).  

Brush each pretzel with egg wash and sprinkle with salt.

(Click on image for larger view.)

Bake for 14 - 17 minutes, checking to ensure even cooking.  My oven has an inward bias, so I have to rotate the pans and invert levels every few minutes.  When your pretzels have achieved a nice shade of golden brown, remove and cool on a wire rack.  

ENJOY, SAVOR, SHARE and be amazed!