📝 About This Recipe
Elevate the classic Bavarian snack with the complex, tangy depth of a long-fermented sourdough starter. These pretzels boast a deep mahogany crust, a signature 'snap' upon biting, and a soft, chewy interior that commercial yeast simply cannot replicate. Finished with a traditional lye or baking soda bath, they offer that quintessential alkaline tang and a beautiful glossy finish that makes them the centerpiece of any gathering.
🥗 Ingredients
The Levain (Preferment)
- 100 grams Active Sourdough Starter (bubbly and fed)
- 100 grams Bread Flour (high protein content)
- 100 grams Lukewarm Water (filtered)
Main Dough
- 500 grams Bread Flour (plus extra for dusting)
- 220 grams Whole Milk (room temperature)
- 40 grams Unsalted Butter (softened)
- 30 grams Barley Malt Syrup (can substitute with honey)
- 12 grams Fine Sea Salt
The Alkaline Bath
- 8 cups Water
- 1/2 cup Baking Soda (baked at 250°F for 1 hour for stronger alkalinity)
- 1 tablespoon Barley Malt Syrup (adds color and shine)
Finishing Touches
- 2 tablespoons Coarse Pretzel Salt (or flaky Maldon salt)
- 1 Egg (beaten with 1 tsp water for egg wash)
👨🍳 Instructions
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1
In a medium bowl, mix the Levain ingredients until smooth. Cover and let sit at room temperature for 4-6 hours until doubled and bubbly.
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2
In the bowl of a stand mixer, combine the active levain, milk, and barley malt syrup. Whisk gently to break up the starter.
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3
Add the bread flour and sea salt. Using the dough hook, mix on low speed for 3-4 minutes until a stiff, shaggy dough forms.
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4
Add the softened butter one tablespoon at a time, continuing to knead on medium-low speed for 8-10 minutes. The dough should be smooth, elastic, and quite firm.
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5
Place the dough in a lightly oiled bowl, cover, and let ferment at room temperature for 4 hours, performing one 'stretch and fold' at the 60-minute mark.
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6
Transfer the covered bowl to the refrigerator to cold-proof for 8-12 hours. This develops the flavor and makes the dough easier to handle.
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7
Divide the cold dough into 12 equal portions (approx. 85-90g each). Roll each into a small log and let rest for 10 minutes to relax the gluten.
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8
Roll each log into a long rope, about 20-22 inches long, leaving the center slightly thicker than the ends. Shape into a 'U', twist the ends twice, and flip them back onto the bottom of the 'U' to create the classic pretzel shape.
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9
Place shaped pretzels on a parchment-lined tray. Let them rest uncovered at room temperature for 45 minutes to develop a slight 'skin'.
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10
Preheat your oven to 425°F (220°C). Bring the 8 cups of water to a boil in a wide pot, then carefully add the baking soda and malt syrup (it will foam up).
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11
Boil each pretzel for 30 seconds per side. Use a slotted spoon to drain well and return to the baking sheet.
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12
Brush the pretzels with the egg wash and immediately sprinkle with coarse salt. Use a sharp lame or knife to score a deep horizontal slit across the thickest part of the bottom loop.
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13
Bake for 15-18 minutes until a deep, mahogany brown. Transfer to a wire rack and let cool for at least 10 minutes before serving.
💡 Chef's Tips
For an even darker crust, bake your baking soda on a tray at 250°F for an hour before using; this increases its pH level. Ensure your dough is stiff; a high-hydration dough will lose its shape and definition during the boiling process. If the dough keeps shrinking back while rolling the ropes, let it rest for another 10 minutes to relax the gluten further. Always use a stainless steel or enameled pot for the alkaline bath, as aluminum will react with the baking soda. Store leftovers in a paper bag; avoid plastic, which will make the crust soft and soggy.
🍽️ Serving Suggestions
Serve warm with a sharp Obatzda (Bavarian spiced cheese spread). Pair with a spicy brown mustard or a sweet honey-dijon dip. Accompany with a cold German Lager or a crisp Hefeweizen. Slice horizontally and use as a decadent base for a ham and gruyère sandwich. Enjoy alongside a platter of cornichons, radishes, and cured meats.