Name: Soft Sourdough Pretzels
Ingredients: 1 1/2 cups sourdough starter; 2 cups lukewarm water; 2 tablespoons raw honey; 2 teaspoon active dry yeast; 1 teaspoon kosher salt; 3 cups bread flour (or all-purpose); 2 cups sprouted whole wheat flour (or whole wheat)

Ingredients

Scale

- 1 1/2 cups sourdough starter

- 2 cups lukewarm water

- 2 tablespoons raw honey

- 2 teaspoon active dry yeast

- 1 teaspoon kosher salt

- 3 cups bread flour (or all-purpose)

- 2 cups sprouted whole wheat flour (or whole wheat)

Cook Mode Prevent your screen from going dark

Instructions

Add the starter, water, honey, and yeast to the bowl of a stand mixer. Mix until combined.
Add the salt and flours, mix/knead with the dough hook until the dough comes together and pulls from the sides of the bowl. If the dough seems too wet, sprinkle in a little extra bread/all-purpose flour. Be careful not to add too much.
Allow the dough to rise in the bowl, covered with a cloth or plastic wrap, until it doubles in size, approximately 1-2 hours. You can use it immediately after the first rise or store it in the refrigerator.
Work on an oiled or floured surface.
Break off a piece of dough (about the size of a golf ball). Roll it between your hands or on the counter until it is about a finger width in thickness. Then make the magical pretzel twist.
Take an end in each hand, bring them up away from yourself, cross the ends over each other, add a twist, and press the ends into the bottom.
(Optionally, these make great pretzel bites. Just roll and cut into nuggets using the same process.)
Place on a lightly oiled cookie sheet to proof for 20-30 minutes.
Preheat your oven to 450. You can also add a small pan on a rack below your baking rack, to which you’ll later add hot water to provide steam during baking.
To get that chewy crust, boil the soft sourdough pretzels in boiling water that has a teaspoon of baking soda and a tablespoon of cream of tartar added to it. Place 2-3 pretzels into your boiling water (leaving room for them to swim freely), boil for approximately 2 minutes on each side.
Remove with a slotted spoon and allow them to drain on a clean towel before placing on your parchment lined cookie sheet for baking. Sprinkle with coarse salt before baking, if desired.
Place in the oven and add hot water to your heated steam pan. Bake for approximately 15 minutes. The soft sourdough pretzels will be lightly browned.
Allow the soft sourdough pretzels to cool on a rack for a few minutes before enjoying.

Notes

Feel free to dip into some caramel, spicy brown, or honey mustard for an extra treat! You can also sprinkle your soft sourdough pretzels with cinnamon sugar.