baking therapy: sourdough soft pretzels

These pretzels are wonderful! Super easy (just one rise!) and added bonus: they make use of the cup of sourdough starter that you usually discard after feeding.

Sourdough Soft Pretzels, from King Arthur Flour 

For the Pretzels
1 cup sourdough starter, straight from the fridge
3/4 cup lukewarm water
3 cups bread flour
1/4 cup non-fat dried milk
1 T sugar
1 1/2 t salt
1 T oil or butter
2 t yeast

In a kitchen aid, mix all of the ingredients together. Knead on low speed for 3 – 5 minutes, until the dough is smooth. Cover and let the dough rise for about an hour. Heat an oven to 350 degrees. Cut the dough into twelve pieces and shape into pretzels.  Place on a lined baking sheet. 

For the Topping
1 T sugar
2 T hot water
coarse salt or sea salt
1 T butter, melted

Mix the sugar with the water until dissolved. Brush the sugar water onto the shaped dough and then sprinkle with coarse salt. Bake for 25 – 30 minutes, until golden brown.

After they come out of the oven, brush the hot pretzels with melted butter. Not like this will surprise you coming from me, but the butter makes these pretzels.