Cook: 44 minutes
Proofing: 6 hours
Total: 10 hours
Servings: 12 pretzels
Calories: 273kcal
Nutrition Facts
Sourdough Pretzels
Amount Per Serving (1 pretzel)
Calories 273Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Sodium 532mg23%
Carbohydrates 46g15%
Fiber 2g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Salted pretzels. They bring wonderful memories of amusement parks, and childhood. These delicious pretzels will bring all of that back to you.
Equipment
Ingredients
Levain
- 66 g bread flour
- 66 g water
- 33 g sourdough starter
Dough
- 685 g bread flour
- 335 g water
- 75 g butter
- 15 g salt
Topping
- flaky salt
Lye Bath
- 1000 g water
- 30 g sodium hydroxide
Instructions
Make levain
- Mix 33g mature sourdough starter, 66g water and 66g bread flour until it's completely mixed in a tall glass container.
- Put an elastic band around the container so you can monitor the growth. Let it grow to its peak.
Autolyse
- Put 685g bread flour in a bowl. Add 15g salt on top. Mix it with your fingers.
- Add 335g water and stick your index and middle finger in the dough and move in circles. For each revolution pick up a little more flour until the dough comes together.
- Dump it on your kitchen counter and knead all the flour into the dough (4-5 minutes).
- Form a boule and put the dough back in the bowl. Let it rest covered until the levain has grown.
Cube butter
- About ½ hour before the levain is ready take 75g of butter out of the fridge and cube it. Leave it come up to temperature on the kitchen counter.
Mix dough
- When the levain has grown to its peak put the boule on the kitchen counter and add the levain on top.
- Knead it into the dough. About 5-6 minutes. Leave it to rest covered for about 30 minutes.
Knead butter into the dough
- Take the dough out the bowl and add to your kitchen counter.
- Push it into a disk shape and add a couple of cubes of butter along the edge.
- Seal all the butter in but flipping the edge over the dough.
- Then knead the dough until the butter is incorporated.
- Then repeat by making a disk and kneading in more butter until all the butter has been incorporated into the dough (6-7 minutes).
- Then form the dough into a boule, put it back in the bowl and let it rest covered for 30 minutes.
Divide and preshape
- Divide the dough into 12 equally sized pieces about 100g each.
- Put the dough under a wet cloth to prevent it from forming a skin.
- Take each piece of dough and form a small ball this way:
- Push the dough into the center at the bottom of the ball. Turn the ball about an ⅛ and repeat until you have a reasonably taut surface.
- Then put the ball down on your counter and put your hand over top like a claw and move it in circles to make a perfect ball.
- Put it back under the cloth and shape the other 11 pieces of dough the same way.
- Leave them to rest for 30 minutes to relax the gluten.
Final shape
- Take one ball and roll it out to a long stand of dough. About 1 meter/3 feet 4 inches. It should be thicker in the middle.
- Lift the ends up and cross them and put them down on the table and cross the strands.
- Lift the ends up and flip it down to the lower part and place the ends decoratively.
- I recommend that you watch the video on the shaping. This is the hard part.
- Put six pretzels on one baking sheet cover it with cling film and do the same with the other 6.
Final proof
- Leave to proof on the counter for about 2 hours. They should have visibly grown.
- Then move into the freezer for 30 minutes. If you don't have room in the freezer you can use the fridge. This step is to help keep the carefully shaped pretzels intact.
- Heat your oven to 230°C/450°F using the fan assist. If you don't have fan assist go to 240°C/475°F.
The dipping and baking
- Just before the 30 minutes are up, put on safety gear (gloves and glasses) and add 1 liter (about 4¼ cups) of water to a non reactive bowl and add 30g of food grade lye.
- Mix it with a wooden spoon until all the lye granules have been dissolved.
- Then grab the sheets of pretzels from the freezer.
- I put two in at a time for about 30 seconds.
- Put them back on the baking sheet on the parchment paper.
- Once they've all been dipped you should drizzle them with flaky salt.
- Score the pretzels in the thick part with a swift and relatively deep cut.
- Put the first pan in the oven and bake for 10 minutes. Then turn your oven down to 220°C/425°F. Rotate the pan do you get even browning.
- Bake for another 8 to 12 minutes until they are deeply caramelized and done.
- While the first tray is baking prepare the other 6 pretzels by dipping them in lye and putting them back on the sheet.
- Let all the pretzels cool on a wire rack.
- Dispose of your lye solution by pouring it into the toilet and flushing.
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