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Blogging Marathon# 37: Week 2/ Day 2

Theme: Kid’s Delight — Oven Baked Snacks

Dish: Sourdough Pretzels

For day 2 of BM# 37, I made Pretzels. Pretzels have been on my to-make list for a very long time. It all started when I saw them being made at a Pretzel bakery in the mall. I was really amazed how quickly & efficiently the guy twisted and shaped the pretzels. I wanted to try my hand at making then ever since.

I made these Viennese Vyborg Pretzels last year and were loved by all. But those were more sweeter than savory with a rich challah like texture. So I wanted to bake a more traditional pretzel this time.

I saw the recipe for Sourdough pretzel in the King Arthur catalog and I immediately wanted to try them because I’m also looking for recipes to use my sourdough starter. The pretzels turned out chewy, soft and just perfect. I sprinkled some with coarse salt and some with turbinado sugar.

Non-diastatic malt powder is added to the dough and then to the topping that is brushed on the pretzels. This gives the pretzels the distinctive shine crust. I didn’t have that on hand, so I used barley malt syrup and thought that worked just fine.

Print Recipe
Sourdough Pretzels Yum
Sourdough Pretzels
Course breads
Cuisine american
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
pretzels
Ingredients
For the Pretzels:
  • 2 cups Bread Flour
  • 1 cup Whole wheat flour
  • 1 cup Sourdough Starter
  • ¾ + 2 cup tbsps Water Lukewarm
  • 2 tsp Yeast Instant
  • ¼ cup milk Non-fat Dry
  • 2 tbsps Barley Syrup Malt (or use 2tbsp non-diastatic malt powder)
  • 1 tbsp Butter Vegetable Oil or
  • tsps Salt
For the Topping:
  • 1 tbsp Barley Syrup Malt (or use 1tbsp non-diastatic malt powder)
  • 2 tbsps Water
  • Sea Salt or turbinado - for sprinkling
  • 2 tbsps Butter Melted (optional)
Course breads
Cuisine american
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 120 minutes
Servings
pretzels
Ingredients
For the Pretzels:
  • 2 cups Bread Flour
  • 1 cup Whole wheat flour
  • 1 cup Sourdough Starter
  • ¾ + 2 cup tbsps Water Lukewarm
  • 2 tsp Yeast Instant
  • ¼ cup milk Non-fat Dry
  • 2 tbsps Barley Syrup Malt (or use 2tbsp non-diastatic malt powder)
  • 1 tbsp Butter Vegetable Oil or
  • tsps Salt
For the Topping:
  • 1 tbsp Barley Syrup Malt (or use 1tbsp non-diastatic malt powder)
  • 2 tbsps Water
  • Sea Salt or turbinado - for sprinkling
  • 2 tbsps Butter Melted (optional)
Sourdough Pretzels
Instructions
  1. Combine all the ingredients for pretzels and knead -- by hand or mixer -- to make a cohesive, fairly smooth dough. It should be slightly sticky; if the dough seems to be too dry, then knead in an additional 1~2tbsp of water.
  2. Cover the dough and let it rest for 45 minutes. It will only rise minimally.
  3. Towards the end of the rising time, preheat the oven to 350°F.
  4. Turn the dough out onto a slightly greased work surface, fold it over a few times to gently deflate it, then divide the dough into equal 12 pieces.
  5. Roll each piece into 18" rope and shape each rope into a pretzel.
  6. Dissolve the Malt Syrup into the water. Brush the pretzels with the solution and sprinkle lightly with either coarse salt or turbinado sugar. Place them on parchment lined baking sheet.
  7. Bake the pretzels for 25~30 minutes or until they are light golden brown.
  8. Remove the pretzels from the oven and brush with melted butter, if desired.
Recipe Notes

I served the pretzels with some Nutella and peanut butter for dipping. See my son dipping his in Nutella in the background.

Sending these pretzels over to PJ for her Kid's Delight -- Baked Treats event.

Lets check out what my fellow marathoners have cooked today for BM# 37.

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13 thoughts on “Sourdough Pretzels”

  1. Wow I love pretzels Pavani, it’s still on my to do list..:)..your version looks yum, esp love that pic with chocolate..:)

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