This recipe from King Arthur Flour fits the bill fairly closely, at least in terms of texture. The sourdough flavor is quite noticeable (and yummy). Even though I started making them after 10 p.m. on Saturday night, which meant they weren't finished until nearly 1 a.m., both my husband and I had more than one.
The King Arthur recipe calls for non-diastic malt powder which is described as a secret bagel ingredient and aids a nice crust. I didn't have this ingredient so I brushed the pretzels with water before baking, just as I do for my sourdough loaves. While it did the trick, I am anxious to order some of this special malt powder to try it out.
Sourdough Pretzels

Dough
3/4 c warm water
1 c sourdough starter
3 c bread flour
1/4 c nonfat dry milk
1 Tbs sugar
1 Tbs vegetable oil
1 1/2 tsp salt
2 tsp yeast
Pre-Bake Topping
1 TBS non-diastic malt powder or sugar
2 TBS water
Post-Bake Topping
2 Tbs melted butter
pretzel salt
Add dough ingredients in order listed into your breadmaker. Set to "dough" cycle.
Divide dough into 12 pieces. Roll on a floured surface into 18" logs. Shape into pretzels.
Preheat oven to 350 degrees.
Brush with pre-bake topping. (I just used water).
Bake 25 to 30 minutes until golden brown.
Immediately brush with melted butter and sprinkle with pretzel salt, if desired
Makes a dozen

Fresh from the oven

Brushed with melted butter
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