Pretzels date back to monastery records from the seventh century and are a staple of the German and Swiss baking traditions many Amish communities descend from. Made with sourdough, they’re simpler than most people expect.
Ingredients
- 1 cup active starter
- 2 1/2 cups all-purpose or bread flour (315g)
- 1/2 cup warm water
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1 teaspoon salt
- For the bath: 4 cups water, 1/3 cup baking soda
- Coarse pretzel salt and melted butter, to finish
Method
- Mix dough ingredients until smooth. Bulk ferment 4 to 6 hours at room temperature, or overnight in the fridge.
- Divide into 8 pieces. Roll each into an 18 to 20 inch rope and twist into a pretzel shape.
- Bring the baking soda bath to a rolling boil. Dip each pretzel 30 seconds per side.
- Place on a parchment-lined sheet, sprinkle with coarse salt.
- Bake at 450°F for 12 to 15 minutes until deep mahogany brown.
- Brush with melted butter immediately out of the oven.
The baking soda bath is what gives pretzels their dark crust and chew — don’t skip it.
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