Sourdough Pretzels

Recipe from Farmhouse on Boone

Ingredients 

• ▢ ½ cup sourdough starter, active and bubbly (113 grams)
• ▢ 1 cup water, 236 grams
• ▢ 2 tablespoons honey, 42 grams or maple syrup
• ▢ 1 ½ teaspoons salt, 11 grams
• ▢ 3 cups unbleached all purpose flour, 420 grams

WATER BATH

• ▢ 2 quarts water
• ▢ 1 tablespoon baking soda
• ▢ 1 tablespoon brown sugar

EGG WASH

• ▢ 1 large egg yolk
• ▢ 1 tablespoon water
• ▢ pretzel salt
• 
  

Instructions 

• Add active sourdough starter, water, honey, salt and all-purpose flour to the bowl of a stand mixer.
• 
  
  Mix the dough on the lowest speed for 5-10 minutes with the dough hook. The dough should pass the window-pane test.
• 
  
  Cover the bowl with plastic wrap or a lid and let rest at room temperature for 8-12 hours. Or until doubled.
• 
  
  Divide the dough into 15 equal pieces.
• Roll each piece into a 18” rope and then create a U-shape.
  
  
  Take the two ends of the rope and create a twist with the dough.
  
  
  Twist it twice and then press the ends of the dough into the bottom of the U-shape.
  
  
  Cover the dough and allow them to rise for about an hour.
  
  
  Preheat the oven to 425°F.
  
  
  Bring water in a large stockpot to a boil and add 1 tablespoon of baking soda and 1 tablespoon of brown sugar.
  
  
  Boil the pretzels for 30 seconds on each side, being careful not to overcrowd.
  
  
  Place on a parchment lined baking sheet.
  
  
  Brush each pretzel with egg wash and sprinkle with coarse salt.
  
  
  Bake 15 minutes, or until golden brown.

  • Notes

    • You want to use active sourdough starter to make this light and fluffy.
    • This is the perfect master recipe that is delicious with just a little salt, or you can customize with additional delicious toppings.
    • Sourdough discard can be used instead of active sourdough starter, but you may have to let the dough ferment longer. 
    • You don’t need to be confined to just creating the pretzel shape. Try shaping them into pretzel buns, knots, twists, or rolls!
    • Some people are sensitive to baking soda, so if you know this is the case, skip the baking soda and just use sugar in the boiling water. 

Pear Crisp

 

FOR THE FILLING:

• 3 pounds ripe but firm Bartlett pearspeeled, sliced into 1/2-inch slices
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 tsp EACH ginger, cardamom, salt

FOR THE TOPPING:

• 1/2 cup all-purpose flour
• 1/2 cup old fashioned rolled oats
• 1/2 finely chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/8 tsp EACH nutmeg, salt
• 8 tablespoons unsalted butter melted

• Preheat oven to 425 degrees F. Grease an 8×8 baking pan or 9-inch cast-iron skillet with softened butter; set aside.
• To make the topping: Add all of the topping ingredients to a large bowl except the butter and stir until combined. Pour in the melted butter and stir with a spatula to combine then use your hands to combine until the mixture resembles crumbly wet sand. Cover and transfer to the refrigerator while you prep the filling.
• To make the filling: Whisk all of the filling ingredients together in a large bowl except the pears. Add the pears and stir to combine as you slice each pear. Stir all the pears until evenly combined in the sugar mixture.
• To assemble: Transfer filling to prepared baking dish. Sprinkle topping evenly over the filling, breaking up any large chunks.
• To bake: Bake at 425 degrees F until fruit is bubbling around the edges and topping is golden brown, about 30 minutes, rotating the pan halfway through baking. Transfer baking dish to wire rack and let cool until warm, about 15 minutes. Serve warm with vanilla ice cream.