Sourdough Pretzels

Time: About a day (most of it waiting)

These are the real deal. Chewy, golden, with that distinct sourdough tang. Worth the wait.

For the Starter

12 hours before mixing, combine in a clean jar:

• 1 tablespoon (15g) sourdough starter
• ⅓ cup + 1 tablespoon (50g) all-purpose flour
• 3½ tablespoons (50g) water

For the Dough

• ½ cup (100g) active sourdough starter
• 1 cup + 1 tablespoon (255g) water
• 2 tablespoons (40g) honey (or sugar)
• 2 teaspoons (10g) fine sea salt
• 4 cups + 2 tablespoons (500g) bread flour

For the Water Bath

• 6 cups water
• 2 tablespoons baking soda
• 1 tablespoon dark brown sugar

For the Egg Wash

• 1 large egg, lightly beaten
• 1 tablespoon coarse salt

Directions

1. In the bowl of a stand mixer, stir together the active starter, water, honey and salt. Add the bread flour and use your hands to bring it together. The dough will be very stiff.
2. Mix with dough hook on lowest speed for 6-7 minutes (or knead by hand for 10). Cover and let rest at room temperature for 8-12 hours.
3. Line a baking sheet with parchment. Divide dough into 16 equal pieces.
4. Roll each piece into a rope, shape into a U, twist the ends twice, then fold over and press onto the dough. Cover and let rise 30-60 minutes until puffy.
5. Preheat oven to 425°F (218°C), rack in center. Boil the water with baking soda and brown sugar.
6. Boil pretzels 3-4 at a time, 30 seconds each side. Remove with mesh strainer, place on parchment.
7. Brush with egg wash, sprinkle with coarse salt.
8. Bake 12-14 minutes until golden brown.