SOURDOUGH SOFT PRETZELS
This recipe is one of our favorites to make with the Traditional Whole Wheat Sourdough batch. It is quick and easy for the 'kitchen staff', while also an enjoyable taste treat for everyone!
Serve with your favorite pretzel toppings for snacks, or as a fun addition to the kids usual soup recipe. They also pack nicely in lunch boxes with some fresh fruits, veggies and dip for a nice "rounded" meal. Use your imagination and spice them up in different ways, too. Add fresh pressed garlic or finely diced onions, or one of our favorites: spice them up with some Cajun Spices mixed with just a touch of salt before baking. Fresh or dried herbs added before kneading make for a taste sensation, too.
Yield: Approx. 24-60 pretzel nibs depending on size.
Yield: Approx. 12-30 soft pretzels depending on size.
1/2 to 1 full Batch of our Whole Wheat Sourdough Bread (depending on desired yield)
Kosher Salt for topping
Grease a cookie sheet, and sprinkle with corn meal. Taking your sourdough fully mixed and before rising, shape into the pretzel shape you prefer. We like to do Pretzel Nibs, so we make a rope and cut them to size. You may prefer the traditional pretzel shape. As you shape each pretzel, place them on the greased and sprinkled cookie sheet. Once finished shaping your pretzels, cover with a damp warm towel or damp linen napkin, and allow to rise 1-3 hours.
Once risen, preheat over to 425 degrees.
While oven is preheating, in a deep frying pan, (ours is almost 3 inches deep) place enough water to be almost 3/4 full. Add 1 tsp salt. Bring water to a boil. Gently place pretzels into the boiling water and allow NIBS to pre-cook for 45-60 seconds. If making regular soft pretzels, allow them to boil for approx 30 seconds then flip and allow another 30 seconds. With a strainer or slotted spoon, remove to a cooling rack to drain excess water from the pretzels. Once drained, approx. 1 minute, move back to the cookie sheet. Top with kosher salt. Place completed pan into the preheated oven and bake.
Pretzel nibs take approx 12-15 minutes, depending on size.
Pretzel Shapes take approx 18-20 minutes.
We don’t typically brush ours with beaten egg, but you can do this if you would like. Before sprinkling with kosher salt, take 1 egg mixed well with 2 Tbsp water, and brush over pretzels. Top with salt and bake as usual.
Serve with cheese sauce, japenos, mustard, or any of your favorite soft pretzel toppings. Enjoy!!!
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Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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