Sourdough Pretzels

Mix dough: Briefly mix the flour, water, and starter until no dry flour remains. Cover and rest for 30 minutes (autolyse).

Knead: Add salt and softened butter. Knead by hand for 5-7 minutes (or by machine on low) until you have a smooth, elastic dough.

Bulk Fermentation: Cover and let rise at room temperature for 3-4 hours. Perform 2-3 sets of stretch-and-folds during the first 2 hours, spaced about 30 minutes apart. The dough should visibly increase in volume but don't let it over-ferment.

Shape: Divide dough into 6 equal pieces. Roll each piece into a 45-50 cm (18-20 inch) long rope, tapering towards the ends, and shape into pretzels.

Cold Retard: Place pretzels on a parchment-lined baking sheet, cover, and refrigerate overnight. The cold environment ensures better shape retention, cleaner scoring, and even browning from the alkaline bath.

Prepare the Bath (Baking Day): Preheat oven to 230°C (450°F). For the bath, bring 1 liter of water to a boil, remove from heat, and very carefully stir in the baking soda (Warning: it will foam vigorously!).

Dip the Pretzels: Dip the pretzels one by one into the hot baking soda water for 20-30 seconds. Drain well and return to the parchment paper.

Score & Bake: Sprinkle pretzels with coarse salt (or seeds) to taste, then score the thickest part ('the belly') with a sharp knife or blade. Bake for 14-18 minutes at 230°C (450°F) until deep golden brown.

Cooling: Let them cool slightly after baking to allow steam to escape. Best enjoyed fresh!