Pretzels 🥨

Creating homemade sourdough pretzels has been on my bucket list for ages, and let me tell you, it's so much more rewarding than I ever imagined! When I said all those years of play-doh prepared me for this moment, I wasn't kidding! The shaping part is genuinely therapeutic and fun, making it a perfect kitchen project. Why go through the effort of making them yourself? For me, it's the incredible fresh taste and that satisfying chew you just can't get from store-bought. Plus, using sourdough gives them a unique, tangy depth of flavor that's simply irresistible. If you're new to sourdough or just want to try a new baking adventure, this is a fantastic place to start. Here’s a simplified breakdown of how I made my first batch, hoping it inspires you to try your own handmade pretzels! What You'll Need (Basic Sourdough Pretzel Dough): Active sourdough starter: About 100g Warm water: 200ml (around 90-100°F / 32-38°C) All-purpose or bread flour: 350-400g (start with less, add as needed) Salt: 8g Brown sugar or honey: 10g (for a hint of sweetness and browning) For the Boiling Bath: Water: 8 cups Baking soda: 1/2 cup (crucial for that classic pretzel crust!) Toppings: Egg wash (1 egg beaten with 1 tbsp water) Coarse sea salt My Simple Steps to Sourdough Pretzel Perfection: Mixing the Dough: In a large bowl, I combined my active sourdough starter with the warm water, salt, and brown sugar. Then, I gradually added the flour, mixing until a shaggy dough formed. I let it rest for 15-20 minutes, which makes the next step easier. Kneading (The Fun Part!): I turned the dough out onto a lightly floured surface and kneaded it for about 5-7 minutes. It transformed from sticky to smooth and elastic. This is where my play-doh skills really came in handy! You want a dough that springs back when you poke it. First Rise (Bulk Fermentation): I placed the dough back in a lightly oiled bowl, covered it, and let it rise in a warm spot for about 3-4 hours, or until it nearly doubled in size. Depending on your starter's activity and room temperature, this might take longer. Shaping the Pretzels: This is where the magic happens! I gently divided the dough into 8-10 equal pieces. For each piece, I rolled it into a long, thin rope (about 18-20 inches), tapering the ends. Then, I formed the classic pretzel shape: make a U-shape, cross the ends twice, and bring them down to lightly press onto the bottom curve of the U. Don't worry if they're not perfect; handmade has character! The Baking Soda Bath: This step is non-negotiable for authentic pretzels. I brought the 8 cups of water and 1/2 cup baking soda to a rolling boil in a wide pot. Carefully, using a slotted spoon, I dipped each pretzel into the boiling solution for about 30 seconds per side. This bath helps create that beautiful, dark brown crust and chewy interior. After the bath, I placed them on a parchment-lined baking sheet. Topping and Baking: Once all pretzels were bathed, I brushed them with the egg wash and generously sprinkled coarse sea salt over them. I baked them in a preheated oven at 425°F (220°C) for 12-15 minutes, or until they were deeply golden brown and looked utterly delicious. My Top Tips for Beginner Pretzel Makers: Don't Rush the Rise: Sourdough takes time, so be patient. A slow, good rise leads to great flavor and texture. Flour Your Surface Lightly: Too much flour makes the dough tough, too little makes it sticky. Find that sweet spot. Practice Shaping: Your first few might look a bit wonky, but you'll get the hang of it quickly! Embrace the imperfections. The Baking Soda Bath is Key: Seriously, don't skip it. It's what makes a pretzel a pretzel! Seeing these warm, chewy, salty pretzels come out of my oven was such a joy. They disappeared fast! If you've been hesitant to try making handmade pretzels, especially sourdough ones, I highly encourage you to give it a go. It's truly a rewarding experience, and you'll love the results!