Based on King Arthur’s recipe
- 170g (3/4 c) lukewarm milk (95 F)
- 2 Tbsp (14g) sugar
- 1 package of active dry yeast
- 227g unfed sourdough starter, straight from the refrigerator
- 361g Bread flour
- 1 tablespoon butter or vegetable oil
- 1 1/2 teaspoons salt
- 1/2 cup baking soda
- 4 cup hot water
- Dissolve the yeast and sugar in the warm milk
- 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 or overnight in fridge. It will rise minimally.
- Towards the end of the rising time, preheat the oven to 450°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 6 pieces.
- Roll each piece of dough into an 18″ rope. Shape each rope into a pretzel.
- Dissolve the baking soda in the hot water.
- Dip each pretzel in the alkaline solution then place it on the cookie sheet.
- Bake the pretzels for 8 to 10 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, if desired.
Make ham and cheese pretzel or sausage pretzel. Cut out strips of dough, roll it thin, and stuff it with ham+pretzel or a sausage.