Step-by-Step Sourdough Pumpernickel Pretzels - Edible Alaska
ediblealaska.ediblecommunities.com
In the North, when the cold sets in and the days grow short, long, slow cooking projects come into their own.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ediblealaska.ediblecommunities.com.
Ingredients
- 250 grams (just over 1 cup) active,
- 100 % hydration sourdough starter
- 170 grams (¾ cup) warm water
- 110 grams (½ cup) strong coffee, cooled to lukewarm
- 1 tablespoon birch syrup
- 340 grams (2¼ cups) all-purpose flour
- 125 grams (1 cup) rye flour
- 1 tablespoon cocoa powder, sifted
- 1 teaspoon fennel seed (substitute caraway or cumin seed)
- 1½ tablespoons kosher salt
- 3 quarts boiling water
- 1/3 cup baking soda
- 1 tablespoon brown sugar
- 1 egg whisked with 1 teaspoon water
- 3 tablespoons sesame seeds
- 2 teaspoons kosher salt
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