Sourdough Pretzel Knots Recipes

SOFT PRETZEL KNOTS

Steps:

• In the bowl of a stand mixer, stir together the yeast and warm water. Allow to rest until bubbles begin to form. Add the flour, sugar, and salt. Beat with the hook attachment on low until soft dough begins to form. Turn up the speed to medium and knead the dough for five minutes. Cover the bowl and place in a warm area to rise for one hour. When the dough has doubled in size, preheat the oven to 400 degrees. Turn the dough out on a floured surface and form into a long log shape. Cut even strips from the dough. Cut each strip in half and roll out into a thin strip. Twist the strip into a knot and set aside. When all the knots are formed, bring the four cups of water to a boil. Add the baking soda and stir until dissolved. Remove from heat. Dip each pretzel knot into the baking soda water, then transfer it to a paper towel lined plate. Move all the dipped pretzels to a baking sheet lined with parchment paper and spread melted butter over each knot. Top all the pretzels with coarse salt. Bake in the preheated oven for 15 to 20 minutes, until the pretzels are golden brown.

SOURDOUGH SOFT PRETZELS

Steps:

• Combine flour, sourdough starter, water, powdered milk, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.
• Remove dough from the bowl and shape into a ball. Clean and dry bowl; grease lightly. Return dough to the bowl. Cover and let rise at room temperature for 1 hour.
• Turn dough out onto a lightly greased surface. Fold and shape into a rectangle. Divide equally into 12 pieces. Keep pieces covered with plastic wrap while working. Roll out 1 piece at a time into a rope about 18 inches long.
• Loop and twist 1 rope into a pretzel shape. Place on a baking sheet while you finish rolling out and shaping the remaining pretzels.
• Preheat the oven to 450 degrees F (230 degrees C).
• Bring 3 cups water to a boil. Reduce heat to medium-low and stir in baking soda until dissolved. Lower 1 pretzel into the boiling water bath for 30 seconds, flipping halfway through. Remove using a large flat spatula and place on a baking sheet. Repeat with remaining pretzels.
• Beat egg with 1 tablespoon water to make egg wash. Brush each pretzel with egg wash and sprinkle with coarse salt.
• Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush each pretzel with melted butter. Cool for 5 minutes before serving.

SOURDOUGH PRETZEL KNOTS

Steps:

• Melt and dissolve butter and sugar with hot water in a mixing bowl.
• When the butter and sugar are dissolved, add your sourdough starter.
• Gradually mix in 3-4 cups of flour.
• Turn out onto a well floured surface.
• Knead in the flour and continue adding flour until you have a firm ball of dough.
• Place the dough in a well greased bowl.
• Put the bowl in a warm place and allow it to rise for 2 hours.
• Preheat the oven to 450°F when the dough has risen.
• Give the dough a gentle punch down and roll out onto a floured surface.
• Knead a few times, and roll out into a log.
• Cut into 16 equal pieces.
• Roll each piece out into a long, thin piece.
• Tie into a knot.
• Boil a pot of water and add remaining sugar and baking soda.
• Gently lower each pretzel into the boiling water and poach for about 1 minute. You should be able to fit 3 in the pot at the same time.
• After a minute, remove the pretzel knots with a slotted spoon and place on a wire rack to dry. Repeat the process with the rest of the pretzel knots.
• Brush the tops with beaten egg and sprinkle with salt or other seasonings.
• Bake for 15 minutes.