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.
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
- 1½ 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)
- 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.
- Cover the dough and let it rest for 45 minutes. It will only rise minimally.
- Towards the end of the rising time, preheat the oven to 350°F.
- 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.
- Roll each piece into 18" rope and shape each rope into a pretzel.
- 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.
- Bake the pretzels for 25~30 minutes or until they are light golden brown.
- Remove the pretzels from the oven and brush with melted butter, if desired.