|Nutrition facts (per portion)|
View full nutrition label
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|Quantity per serving|
|% Daily Value*|
|Saturated fat 0 g||2%|
|Dietary fiber 3 g||11%|
|Total sugars 2 g|
|Vitamin C 0mg||0%|
|Calcium 23 mg||2%|
|Iron 4 mg||19%|
|Potassium 132 mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories per day is used for general dietary advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
These are not your typical mall bagels. They may seem complicated, but they are worth every bit of time and effort. The overnight cold rest in the refrigerator helps create flavor that you can absolutely taste in the finished product. If twisting scares you, you can divide the dough into 16 equal parts instead of eight and roll the dough into balls, creating pretzel bites instead.
Serving these savory pretzels with honey mustard, ranch, or honey mustard or creamy beer cheese makes them perfect for tailgating, lunch boxes, and afternoon snacks.
“These chewy, puffy, soft pretzels are a delight. They're not difficult to make, but save the dough preparation for a day when you're close to the kitchen, as you have to turn several times over the course of a few hours. But baking day is a critical situation and they are worth it.” —Daniel Sedoni
205 grams active sourdough starter
1 1/2 cups hot waterdivided
3 1/2 cups (about 419 grams) flour for all uses, more than necessary
2 cups (about 247 grams) flour for BREAD
1 Tablespoon crystal Sugar
2 teaspoons salt
cooking spray, as required
1/2 cup baking soda
1 large egg whitewas hit
1 Tablespoon rough Sea salt
Gather the materials.
Add the mixer and 1 1/4 cups warm water to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
With the mixer on low, slowly add 3 1/2 cups of the all-purpose flour, bread flour, and sugar and mix until well incorporated. Cover and let the mixture rest for 1 hour in a warm place, such as the oven with the light on.
Switch to the dough hook and add the salt and the remaining 1/4 cup water. Knead the dough at medium speed for about 5 minutes until the dough becomes smooth and elastic. Add more all-purpose flour, 1 tablespoon at a time, if the dough is too sticky.
Transfer the dough to a large bowl sprayed with cooking spray. Cover and let rest in a warm place, about 30 minutes.
Uncover the bowl and lift one side of the dough and fold it in its center. Repeat with the other three sides of the dough and cover again. Repeat this step three more times, letting the dough rest 40 minutes after each folding.
Cover the bowl again and let it rest one last time at room temperature for 1 hour. The dough should be elastic, smooth and airy. If it looks sluggish and feels cold to the touch, let the dough continue to rest in a warm place for 1 more hour. Cover tightly and refrigerate the dough overnight.
Take the dough out of the fridge and line two baking sheets with parchment paper. Spray the parchment paper liberally with cooking spray.
Turn the cold dough out onto a lightly floured surface and sprinkle lightly with flour.
Divide the dough into 8 equal pieces.
Form each piece into a rope and roll the dough back and forth moving your hands in opposite directions from the middle of the rope to each end, creating smaller, pointier ends until the rope is about 20 inches long.
To form a pretzel, lift the dough rope at both ends forming a “U” shape. Twist the ends of the rope together twice and fold the twist and rest in the center of the “U”. Lift the shortbread from the top two loops and place in the prepared pan. Repeat with the rest of the dough.
Transfer the cookies to the prepared parchment. Spray a piece of plastic with cooking spray and cover the pretzels, spray side down on the dough. Let rest, letting the dough come to room temperature, about 30 minutes.
Bring 2 quarts of water and the baking soda to a boil in a large pot. Place two racks in the upper and lower thirds of the oven and heat to 450F.
Using a large slotted spatula, gently drop the pretzels, one at a time, into the boiling water for about 20 seconds, then flip and boil for another 20 seconds. Remove the pretzels, placing them back on the pan.
Brush each cookie with egg white and sprinkle with coarse salt.
Bake until puffed and golden brown, about 15 minutes, rotating the baking sheets halfway through to brown the pretzels evenly.
Forget finishing with salt and go the sweet route by sprinkling with cinnamon sugar and serving with vanilla ice cream, cream cheese frosting, jam or chocolate sauce.