If you love this recipe as much as I do, I’d really appreciate a 5-star review. The rise will take longer since the dough is cold. Take the dough out in the morning, shape the rolls, dip them into the baking soda bath and set them aside to rise.The dough can stay in the refrigerator for up to 2 days at this point.
Refrigerate the dough in the evening before going to bed. Allow it to ferment at room temperature during the day.
Rise, then cut a cross in each roll and sprinkle with salt. Place the dipped rolls onto a buttered and floured baking tray. Dip each roll in plain water then drain on a rack. Use one bowl with baking soda water and another bowl of plain water. After a night in the refrigerator, the dough is ready to shape and bake. “Fold” the dough several times during fermentation to develop the gluten. Place the dough in an oiled bowl and set at room temperature to ferment. The dough will start out fairly wet and a little sticky.
#Pretzel bread recipe how to#
Scroll through the process photos to see how to make Sourdough Pretzel Rolls: Bake the baking soda to get an extra strong pretzel flavor for this crust. But, being that lye is quite caustic, most home bakers turn to baking soda to create the pretzel dip.īaking the baking soda makes it more alkaline, which gives our Sourdough Pretzel Rolls a deeper color and more of the “pretzely” flavor.īy the way, if you don’t have a sourdough starter yet you can make Malt & Rye Pretzel Rolls with commercial yeast. Commercially and traditionally the alkaline used might be lye. What is it exactly that makes the crust taste like a pretzel? The rolls are dipped in an alkaline liquid before baking. I love the pleasantly-bitter flavor of a good pretzel crust. Learn a trick for the best pretzel flavor. A generous helping of sourdough starter gives these rolls a slightly sweet and complex flavor to compliment the extra dark, distinctively “pretzely” crust. If you'd like to keep them for longer, freeze them! Once the buns are fully cooled, transfer to a freezer-safe plastic bag and freeze for up to 3 months.You’ll love these Sourdough Pretzel Rolls. If you're going to eat them within 1-2 days, store them at room temperature in a paper bag. Like with any homemade bread, these Sourdough Pretzel Buns are best fresh. If you're new to working with sourdough starter, check out these posts on how to feed sourdough starter and how to use sourdough discard. You may need to add more flour or more water (1 Tablespoon at a time) to the recipe to create the smooth dough that is needed for these buns. If you have a sourdough starter that is a different ratio, you may need to adjust the recipe accordingly.Īlso, remember that every sourdough discard is different.
This recipe is written for 1:1:1 sourdough starter (when you feed your starter, you use 1 part starter, 1 part water, 1 part flour).
#Pretzel bread recipe full#
See full recipe below for detailed instructions. Use pretzel salt or I like to use a flaky sea salt like Maldon Salt for soft pretzels. Flaky sea salt or pretzel salt: You do not want to use regular (or even coarse) salt as it will just melt into the pretzel.This helps give them their classic chewy and flavorful exterior. Baking soda: You will add ⅔ cup baking soda to the water when you're boiling the pretzels.The discard should be room temperature and unfed for this recipe. Sourdough discard: If you have a sourdough starter, you have discard! This is the part that you "discard" each time you feed the starter.If it's not, your yeast is dead and you'll need to start over with a fresh yeast. Once you add it to the water and sugar mixture, it should be foamy after a few minutes. Active dry yeast: Make sure your yeast is still active.You could also use granulated sugar, dark brown sugar, or honey. Brown sugar: This is to feed and activate the yeast.This should be warmer than bathwater, but not so hot that you're pulling your hand away. Warm water: The temperature of the water really does matter, as it's necessary to help activate and dissolve the yeast.These are made just like regular soft pretzels, but the changes really come in as you're shaping and baking them.
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