Have you made your sourdough starter yet? In case you have, I wanted to have a sourdough recipe ready for you today so that you can get started with making your own sourdough bread. I adapted this recipe from a sourdough pretzel recipe I found at King Arthur Flour, except that I couldn’t resist adding in some beer for a little extra kick. Some recipes call for “fed” starter, but this one doesn’t – fed starter means that several hours before you’re ready to use your starter in a recipe, you discard half, feed the remaining starter with 1/2 cup warm water and 1 cup flour, and then let it sit at room temperature 4 hours or until bubbly again. Then, remove the portion you’ll be using in a recipe, as the starter has already been fed. Repeat the feeding process with the remaining starter before you stick it back in the refrigerator. For this recipe though, we’re simply going to take the portion of starter we would have discarded and put it, unfed, straight into this pretzel recipe – although, you do still need to feed the remaining starter before you put it back into the refrigerator to keep the starter going. Confused? I hope not – but please leave any questions you have in the comments if you are. Now, let’s get to it!
Recipe adapted from here.
For the dough:
- 1/2 cup lukewarm water
- 1/4 cup of your favorite beer
- 1 cup unfed sourdough starter, straight from the refrigerator
- 3 1/4 cups flour
- 1 Tbsp sugar
- 1 Tbsp butter
- 1 1/2 tsp salt
- 2 tsp instant yeast
- 1 Tbsp sugar
- 2 Tbsp water
- Kosher or coarse-grain salt
In a large bowl, combine all of the ingredients. Mix until the dough holds together, and then knead until smooth.
Shape the dough into a ball, and then place it in a lightly greased bowl. Let rise about 45 minutes. Preheat the oven to 350 degrees.
Turn the dough out on to a lightly floured surface. Shape into a rectangle and cut into 12 pieces.
Roll each piece into an 18″ long rope. Then, shape them into pretzels by making a loop with the dough and then twisting the ends together and tucking them into the bottom. Place all of the pretzels on a baking sheet lined with parchment paper. For the topping, stir the sugar into the water until dissolved, and then brush the mixture over the pretzels (it helps the pretzels brown nicely, and it helps the salt stick, too). Sprinkle the pretzels with kosher or coarse-grain salt, if desired.
Bake 25-30 minutes or until golden brown. If desired, brush them with melted butter while they’re still warm.