My sourdough starter met an unfortunate fate during our recent move across the country. At first, I thought maybe I didn’t need to get another one since my other sandwich bread and basic loaves were coming along. hahahahahahahaha. yeah. That feeling didn’t last long. After we were settled, it didn’t take long for me to order a new batch of starter from King Arthur Flour.
I’ve kept my starter on the counter for a while to get it chugging along before it goes to its usual home in the fridge. Since a room temperature starter needs to be fed twice a day, I’ve had a lot of starter to use up. Technically, what I have is fed starter since it has been recently fed with flour and water but I used it in the Sourdough Pretzels recipe from King Arthur Flour anyway.
The dough itself came together easily without a lot of kneading. It took just a couple of minutes to go from this pile of junk:
to this beauty:
These were completely delicious. Soft and chewy with just a little bit of that nice crust on the exterior. They are soft enough that I’m considering using them for an amazing hamburger bun next time I make a batch. These were met with rave reviews by everyone and will definitely make a regular appearance around here to use up all the extra starter I have. I may try to par bake a few next time and freeze them. Sourdough pretzels from the freezer? Could it happen??
From King Arthur Flour
3/4 cup lukewarm water
1 cup unfed sourdough starter, straight from the refrigerator
3 cups All-Purpose Flour
1/4 cup Baker’s Special Dry Milk
2 tablespoons (1/2 ounce) non-diastatic malt powder
1 tablespoon butter or vegetable oil
1 1/2 teaspoons salt
2 teaspoons instant yeast
1 tablespoon non-diastatic malt powder or sugar
2 tablespoons water
2 tablespoons melted butter, optional
Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
Cover the dough and let it rest for 45 minutes. It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel or any other shape youd like. These would be delicious as long pretzel sticks.
Dissolve the malt in the water. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt.
Bake the pretzels for 25 to 30 minutes, until they’re a light golden brown. Note: This is correct; there’s no need to let the shaped pretzels rise before baking.
Remove the pretzels from the oven, and brush with melted butter.