Sourdough

Made with active sourdough starter and water heated to 100 f. 8h 32m, makes 8, 13 ingredients.

Recipe by countryroadssourdough.com

Prep

4h 20m

Cook

12 min

Total

8h 32m

Makes

8

Ingredients

• 60 grams active sourdough starter (¼ cup)
• 60 grams all-purpose or bread flour (scant ½ cup)
• 60 grams warm water (¼ cup)
• 160 grams water, heated to 100°F (⅔ cup )
• 175 grams active sourdough starter (¾ cup )
• 28 grams butter, melted (2 Tablespoons )
• 5 grams salt (1 teaspoon )
• 350 grams bread flour (2½ cups )
• 30 grams brown sugar (2 Tablespoons )
• 960 grams water (4 cups )
• 30 grams baking soda (2 Tablespoons)
• 5-10 grams Coarse pretzel salt or sea salt (1-2 teaspoons)
• 28 grams butter, melted (2 Tablespoons)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. 3–4 hours before making the dough, make a levain or feed your sourdough starter and leave it covered at around 77–80℉ to double in size. Skip this step if your starter is already activated and ready to bake with.60 grams active sourdough starter , 60 grams all-purpose or bread flour, 60 grams warm water
2. Add all the dough ingredients together and knead in a stand mixer on low for 3-5 minutes or by hand until the dough is soft and smooth.160 grams water, heated to 100°F, 175 grams active sourdough starter, 28 grams butter, melted, 5 grams salt, 350 grams bread flour, 30 grams brown sugar
3. Place the dough in a bowl and cover. Let it rise until doubled in size. At 80°F this took 4 hours.
4. Once the dough is ready, pour the water and baking soda in a pot and bring to a boil. 960 grams water, 30 grams baking soda
5. Preheat the oven to 450°F.
6. Punch down the dough and divide it into 3 sections.
7. Roll each piece of dough into a long rope by pressing your palms down and gently rolling back and forth to stretch it until it reaches 20-22 inches in length.
8. Cut the dough into 1 inch sections. Repeat with the other 2 sections.
9. Work in batches, adding the dough pieces to the boiling water for 15-20 seconds. Scoop out the dough balls and place them in a colander.
10. Immediately sprinkle the dough balls with pretzel salt while the balls are still damp.5-10 grams Coarse pretzel salt or sea salt
11. Place the pretzel bites on a baking sheet lined with a silicone baking mat. If using parchment paper, lightly spray it with non-stick spray to prevent the pretzels from sticking as they bake.
12. Bake for 10-13 minutes until golden brown.
13. Melt butter and toss the pretzels in butter and add more salt if desired.28 grams butter, melted