Homemade Sourdough Pretzels with Coarse Salt

Homemade Sourdough Pretzels with Coarse Salt ingredients

• 100 g active sourdough starter (100% hydration)
• 150 g warm water (95-105°F)
• 300 g bread flour
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter, melted
• 1 tsp fine sea salt
• 1/2 cup baking soda
• 8 cups water
• 1 large egg
• 2 tbsp coarse pretzel salt or flaky sea salt

How to make Homemade Sourdough Pretzels with Coarse Salt

1. In a large mixing bowl, combine the active sourdough starter, 150g warm water, granulated sugar, melted unsalted butter, and fine sea salt. Whisk until the starter is mostly dissolved.
2. Add the bread flour to the wet ingredients. Mix with a stand mixer on low speed with a dough hook, or by hand, until a shaggy dough forms. Continue to knead for 5-7 minutes until the dough is smooth, elastic, and passes the windowpane test.
3. Form the dough into a ball and place it in a lightly oiled bowl. Cover tightly with plastic wrap and let it bulk ferment at room temperature for 3-4 hours, or until it has noticeably increased in volume and feels soft and aerated.
4. Gently turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces, approximately 75-80g each. Roll each piece into a log about 16-18 inches long, tapering the ends slightly.
5. Shape each log into a pretzel: form a U-shape, then cross the ends over twice. Bring the ends down and press them firmly into the bottom curve of the U to seal. Place the shaped pretzels on a parchment-lined baking sheet and freeze for 15-20 minutes while preparing the alkaline bath.
6. Preheat your oven to 450°F (230°C). In a large pot, bring 8 cups of water to a rolling boil. Carefully add 1/2 cup of baking soda; the mixture will foam up significantly, so use a deep pot. Reduce the heat to a simmer.
7. Working with one pretzel at a time, carefully drop it into the simmering alkaline bath for 30 seconds per side (1 minute total). Using a slotted spoon, remove the pretzel, letting excess water drip off, and return it to the parchment-lined baking sheet.
8. In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Brush each pretzel generously with the egg wash, then immediately sprinkle with coarse pretzel salt.
9. Bake the pretzels in the preheated oven for 12-15 minutes, or until they are a deep golden brown. The dark color is a result of the alkaline bath and is desirable.
10. Remove the pretzels from the oven and transfer them to a wire rack to cool slightly before serving. They are best enjoyed warm.

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