I’ve been fantasizing about making these sourdough pretzels for so long that I thought that it would take some trial and error, but they turned out great the first go-round! I’m so pleased with them and they taste just like the classic soft pretzels.
About 2 years ago I took a trip with my cousin Emma to Frankfurt, Germany which is in the Bavarian area (famous for their Bavarian pretzels). As we went sight seeing around the historical city, we indulged in a big soft pretzel almost every day of our trip! Tasting these pretzels gives me a little reminder of our trip and puts a smile on my face.
Makes 6 large pretzels
* You can use white flour, sprouted wheat or spelt flour, but you may need a different ratio of water to flour.
1. Combine ingredients in a bowl. The dough will be stiff. Let rise in a bowl covered with plastic wrap for 4-12 hours. The longer the rise, the more sour it will be. I let mine rise for about 7 hours.
2. Take out fist-sized bits out of the dough and roll into a long snake-like shape. Then, shape the roll into pretzels. Put on a cookie sheet. Let rise a 2nd time covered on the cookie sheet loosely covered with plastic wrap for 2-4 hours.
3. Bring a large pot of water to boil. Pre-heat the oven to 425°. Put the pretzels into the boiling water until it floats to the top (a minute or two). Place back onto the cookie sheet and sprinkle with coarse salt (you can also choose to make sweet pretzels and sprinkle them with a little bit of cinnamon & sugar).
4. Bake the pretzels at 425° for 10-15 minutes. Once they’re done you can brush melted butter on top of the pretzels if you want. Serve with spicy mustard.
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