Sourdough Pretzels from Slow Dough, Real Bread by Chris J L Young

Name: Sourdough Pretzels from Slow Dough, Real Bread by Chris J L Young
Ingredients: coarse sea salt flakes or crystals, or you could use sesame seeds, poppy seeds or caraway seeds; 25g/1oz/2 tbsp butter; 20g/1½ tbsp rye sourdough starter; 1kg/2lb 4oz/4¼ cups water; 125g/4½oz/¾ cup plus 2 tbsp wholemeal/wholewheat bread flour; 8g/1½ tsp fine/table salt; 160g/5¾oz/⅔ cup water; 20g/heaping 1½ tbsp bicarbonate of soda/baking soda; 100g/3½oz/½ cup minus 1 tbsp water; 375g/13oz/2⅔ cups white bread flour

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Ursi says, “I love pretzels! I could eat them every single day . . . maybe it’s because I’m Bavarian”. Pretzels are usually dipped in a solution of sodium hydroxide (lye) prior to baking,...

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Ingredients

coarse sea salt flakes or crystals, or you could use sesame seeds, poppy seeds or caraway seeds
25g/1oz/2 tbsp butter
20g/1½ tbsp rye sourdough starter
1kg/2lb 4oz/4¼ cups water
125g/4½oz/¾ cup plus 2 tbsp wholemeal/wholewheat bread flour
8g/1½ tsp fine/table salt
160g/5¾oz/⅔ cup water
20g/heaping 1½ tbsp bicarbonate of soda/baking soda
100g/3½oz/½ cup minus 1 tbsp water
375g/13oz/2⅔ cups white bread flour