Sourdough Pretzels

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Serves:
12 pretzels
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Notes

There's nothing better than soft, chewy, warm pretzels from a street vendor — except possibly making them yourself, using this easy recipe. You can make these pretzels on a moment's notice, too: the recipe calls for sourdough starter straight from the refrigerator, no need to feed it first. New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Ingredients

1 3/4 cup lukewarm water*
1 1 cup unfed sourdough starter, straight from the refrigerator
1 3 cups King Arthur Sir Lancelot Unbleached Hi-Gluten Flour* or King Arthur Unbleached All-Purpose Flour
1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar
1 1 tablespoon butter or vegetable oil
Find more recipes at goboldwithbutter.com
1 1 1/2 teaspoons salt
1 2 teaspoons instant yeast
1 *Add an additional 2 tablespoons water if using high-gluten Lancelot flour.
1 1 tablespoon non-diastatic malt powder or sugar
1 2 tablespoons water
1 pretzel salt
1 2 tablespoons melted butter, optional
Find more recipes at goboldwithbutter.com
1 3/4 cup lukewarm water*
1 1 cup unfed sourdough starter, straight from the refrigerator
1 3 cups King Arthur Sir Lancelot Unbleached Hi-Gluten Flour* or King Arthur Unbleached All-Purpose Flour
1 1/4 cup Baker's Special Dry Milk or nonfat dry milk
1 2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar
1 1 tablespoon butter or vegetable oil
Find more recipes at goboldwithbutter.com
1 1 1/2 teaspoons salt
1 2 teaspoons instant yeast
1 *Add an additional 2 tablespoons water if using high-gluten Lancelot flour.
1 1 tablespoon non-diastatic malt powder or sugar
1 2 tablespoons water
1 pretzel salt
1 2 tablespoons melted butter, optional
Find more recipes at goboldwithbutter.com

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