Homemade Sourdough Pretzels
Make the poolish by adding 1 cup sourdough starter, 3 cups water, 4 cups bread flour and 1/3 cup brown sugar. Cover & let sit out for 8-12 hours.
1
The next morning add the poolish to a stand mixer.
2
Add 1/2 cup powdered milk.
3
Add 1/4 cup brown sugar.
4
Add 1/4 cup cubed butter.
5
Add 4 cups bread flour.
6
Add 1 teaspoon salt.
7
Knead for 5 minutes. Add the remaining 1/2 cup of flour. If the dough is not coming together you can add an additional 1/4 cup flour.
9
Cover with Saran Wrap and let rise for 1 hour.
10
Place 1 tablespoon oil on your hands and work surface. Turn the dough out onto the work surface and form 12 equal portions.
11
Roll each dough portion into a 12 inch rope. For larger pretzels roll to 15 inches. Form a “u” shape with the rope.
12
Then twist the two ends of the “u” over each other. Then place the ends at the bottom of the “u”.
13
Let the pretzels rise for 30 minutes. Preheat the oven to 425 F.
14
Bring 8 cups of water to a simmer. Add 1/4 cup baking soda to the simmering water.
15
Place the pretzels into the water bath for 8 seconds. Make sure to bathe the top of the pretzel.
16
Remove to a parchment lined baking sheet and top with coarse kosher salt. Bake at 425 for 10-12 minutes.
17
Remove from the oven and brush the pretzels with melted butter if desired.
18
Option: To make the jalapeño cheddar filling add 1 cup pepper Jack cheese, 1/2 cup sharp cheddar cheese and 1/4 cup pickled tamed jalapeños and blend.
19
For the stuffed version roll the log and then press down to flatten. Place a small line of filling in the middle and fold over to create a seal.
20
Try to make sure all the filling is concealed. Shape the pretzel.
21
Follow directions 14-18. Top the pretzels with cheese and pickled jalapeño.
22
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