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INGREDIENTS
1 serving
cookies
1 serving
joy the baker
1 serving
baking bootcamp: sourdough everything pretzels
1 serving
we're making pretzels
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do you know the wonders of sourdough
9 servings
years back i started my own sourdough starter that i think somehow got up
1 serving
i now have this lovely sourdough and crock set alive in my refrigerator. it comes in handy
1 serving
if you'd like to embark on an sourdough adventure
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it's time! join me. we'll pretzel
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the idea is simple
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make these sourdough everything pretzels and take a picture of your creation
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let's get baking
1 serving
king arthur unbleached flour
1 serving
yeast
1 pt
sourdough starter! the best part of these pretzels use a sourdough starter ke and alive in our fridge
1 serving
here are the tools i used from king arthur flour
1 serving
in
1 serving
sugar to lightly flavor the dough and feed the yeast
1 serving
yeast
1 serving
the star of the show: king arthur's sourdough starter
1 serving
it's a sourdough starter that's been nurtured in new england since the 1700's. bacteria and happy yeast that are hundreds of years old! it's like baking
1 pth
this sourdough starter will add tang and a distinct de to our pretzels. and since you feed/replenish the starter every time you use it
1 serving
warm water to bring it all together
1 serving
the dough begins to come together
1 ball
the dough will form a cohesive and happy that gathers around the dough hook and pulls away from the sides of the bowl
1 serving
the dough will be just slightly sticky. we're working
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i dust the top of the dough
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the dough may not entirely double in size
1 serving
the pretzel shaping process begins by dumping the risen dough out of the bowl onto a very lightly floured work surface
1 slice
bench knife is used to the dough in half
1
we're making our way even servings of dough. eyeball the dough as you cut it in half
1 serving
work one of dough at a time into a rope 16-18 inches long
1 serving
i begin by rolling the dough lightly but deliberately between my hands just to stretch it out
1 serving
the slightly sticky dough should adhere to the work surface just enough to give it some traction
16 inches
roll dough on a mostly un-floured work surface into a rope
1 serving
shape the dough into a u
1 serving
bring the right dough rope over the left. twist once
1 pieces
bring the u ends down over the twist
1 piece sheets
carefully transfer the pretzel to a greased piece of parchment paper on a rimmed baking
1 serving
lightly brush the pretzels
1 serving
our toppings: everything bagel topping and pretzel salt
1 serving
everything bagel topping! salty and savory
1 serving
disappear during baking. the perfect topping
1 serving
baked golden brown and brushed
1 serving
is there a substitute
1 serving
this recipe calls
1 serving
how to put your starter on hold
1 serving
save recipe print
3/4 cup
water
1 cup
unfed sourdough starter
3 cups
king arthur unbleached flour
1/4 cup
nonfat milk
1 tbsp
sugar
1 tbsp
butter
1 1/2 tsp
salt
2 tsp
active yeast
1 tbsp
granulated sugar
2 tbsp
water
1 serving
pretzel salt
1 serving
everything bagel topping
4 tbsp
butter
1 serving
explore
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shop
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log in
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bloglovin
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activate
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the edit
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shop
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widgets
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2015
joythebaker.com · nov 12
1 ball
there's a chill in the air
1 box
when you submit a photo
1 serving
six turns will do
1 serving
bonus! no need
1 serving
sprinkled very generously
1 serving
course they're best served warm
44
12
yields
1 serving
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1
prep time hr
25
cook time min
1
prep time hr
25
cook time min