Bread

Quick Sourdough Pretzels

Quick Sourdough Pretzels (The Gingered Whisk)
Today is kind of a special day. Today marks the THIRD anniversary of something kind of special to me – Sourdough Surprises! I cannot believe it has been a whole three years since Shelley and I started this little adventure. To all the people who have joined us – thank you so much for baking along with us! You have helped this to thrive and grow, and we have had so much fun with you! 

Quick Sourdough Pretzels (The Gingered Whisk)
This month we chose to do a “Choose Your Own Adventure” theme – basically, you could make anything that we have previously made. So if there was something you loved, something you missed, or something you wanted to retry, you could pick to do that! I had a hard time deciding what I wanted to make, but decided that I would really like to try my hand at pretzels again. The first time they ended up being really chewing and hard, but delicious! I used the exact same recipe as I did three years ago, but I made some changes. And this time, they turned out soo much better! They were soft and chewy, had great texture and a tiny sourdough tang. 
Quick Sourdough Pretzels (The Gingered Whisk)
Don’t forget to check out the other awesome things we made this month for Sourdough Surprises!

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Quick Sourdough Pretzels

by The Gingered Whisk
Prep Time: 1 hour
Cook Time: 30 minutes
Keywords: bread sourdough
Ingredients (12 rolls)
  • 1 cup sourdough starter, straight from the fridge
  • 3/4 cup whole milk
  • 2 tsp yeast
  • 3 cups flour
  • 1 TBSP sugar
  • 1 TBSP butter
  • 1 1/2 tsp salt

topping:

  • 1 TBSP sugar
  • 2 TBSP warm water
  • coarse salt
  • melted butter
Instructions
In the bowl of an electric mixer, combine all the ingredients.
Knead the dough until it is smooth and slightly sticky.
Shape the dough into a bowl and place in a lightly greased bowl.
Cover the bowl and let the dough rest for 45 minutes.
Preheat the oven to 350F.
Turn the dough out onto a lightly greased surface (or silicone rolling mat) and fold in half a few times to deflate.
Shape the dough into a rectangle and cut into 12 pieces.
Cover the dough with plastic wrap so it doesn’t dry out while you work.
Working with one piece of dough at a time, roll the dough into an 18″ rope.
Loop the rope into pretzels (I found it was easiest to do this upside down).

Place the pretzels onto two baking sheets lined with parchment paper.
In a small bowl whisk together the sugar and lukewarm water and brush over the pretzels.
Sprinkle with the coarse salt.
Bake for 25-30 minutes, until lightly golden brown.
Remove from the oven and brush with melted butter.
Remove from the pan and place on a wire rack to cool.
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*Slightly adapted from King Arthur Flour 

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4 Comments

  • Reply
    SeattleDee
    March 20, 2015 at 3:10 PM

    Jenni, congrats on your 3rd anniversary for this wonderful sourdough group, and thank you for all of your behind-the-scenes work and friendly support. This month's choose-your-own theme was such fun, I hope we do it again.

  • Reply
    Lynn Huntley
    March 20, 2015 at 4:09 PM

    Hi Jenni, Thank you for all your hard work over the past 3 years. I have enjoyed baking with everyone and even though I don't always participate, I know when the 20th of the month comes around, you'll be here~ Lynn

  • Reply
    renderingbliss
    March 20, 2015 at 11:31 PM

    These pretzels are adorable! Great photo.

  • Reply
    Kelster
    March 23, 2015 at 7:16 AM

    Thank you so much for starting this group! I think that I would have probably moved on from sourdough were it not for this group. Your pretzels looked great. Glad the recipe worked for you.

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