Matt and I have a house sitter for the next 10 days since we are going to be on our vacation to Boston, New Hampshire, and Montreal. (A big shout out to Sophie, Elina, and Daisy who gave me lots of suggestions of places to eat and things to see in Beantown). I thought it would be a nice gesture to make some food for him to eat while he’s watching our house. Matt made him a big Muffuletta, and I cooked up a pot of my famous (yeah, you heard me: FAMOUS) Potato Leek Soup. I also made him some delicious sourdough pretzels!!
I’m loving on sourdough lately. With my breads, pizza dough, and cake, everything I’ve baked in the past few weeks has been with my beautiful sourdough starter– my new refrigerator pet is getting lots of love and attention. And I’m turning into a CARBIVORE!
(Recipe adapted from here)
Yield: 20 pretzels, about 4 to 5 inches across
- 1-1/2 cups fed sourdough starter
- 1 cup warm water
- 2 tablespoons butter
- 3 tablespoons sugar
- 2 teaspoons salt
- 5 cups all purpose flour
- 3 quarts of water + 3 tbsp sugar for the water bath
- coarse salt
Measure the fed sourdough starter into a bowl.
In a separate bowl mix the butter, sugar, and salt to the cup of warm water.
Add the water mixture to the starter.
Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
Turn out onto a floured board and knead in the rest of the flour. The dough will be very stiff.
Place the dough in a greased bowl, turn over, and cover. Let set for 2 hours to proof.
On a clean surface break of pieces of the dough about the size of a large egg. Roll each piece out with the palm of your hands until it is about 18 inches long and about 1/2 inch in diameter. Twist into the shape of a pretzel.
Let the shaped pretzels proof for 20 minutes.
Meanwhile, bring a pot of 3 qts of water to a rapid boil and add in 3 tbsp of sugar.
When the pretsels are proofed drop as many pretzels as will fit without touching into the water and cook about 30 seconds after they have risen to the top. (Or longer, if you like a chewier pretzel.)
Remove to a baking sheet and sprinkle generously with coarse salt.
Bake in a preheated 425*F oven for 15 minutes, until golden brown. Remove and cool on wire racks.
Matt and I are going to be taking some on our road trip too (a road trip is not a road trip without snacks!) to go with our homemade larabars and a host of other dried fruit, nuts, cans of tuna, etc…
I probably won’t have computer access while I’m away so I will see you all in a week or so for a recap of my vaca. I’ll miss keeping up with your blogs 🙂
I’m also going to miss my little Bagigis