Sourdough Pretzels by Loafs by Baker Bob

[Loafs_by_Baker_Bob]

I designed sourdough pretzel recipe looking for better tasting pretzels and not going for very sour which I tested this weekend. My taste testers sad this was best pretzels they have ever tasted. I had one tonight and I now prefer this flavour over yeasted pretzels. For topping with salt after the lye dipping I used Celtic Sea salt (light grey Celtic sea salt) and some pretzels were topped with Salt, Rock Pink. Normally for regular dough I use 1.8% to 2.0% salt, but since I would be topping with salt was I made decision to use 1.2% in sourdough pretzel dough recipe test run.

Overall formula
Bread flour 100%
Water 54%
Salt 1.2%
Unsalted butter, soft 5%
Diastic Malt powder 0.2%
Overall % 160.4%

Liquid Levain build
Bread flour 100%
Water 125%
Mature (liquid starter 125%). 56%

[anothergirl]

Wow, look at those! This is a bake I’ve always aspired to, but I’ve been finding reasons to put it off for about 20 years now. Yours are real beauties with beautiful mahogany color. They look SO worth the trouble. Thanks for posting!
–AG

[Benito (Benny)]

They do look so tempting, one of these days I’ll be asking you for help to make these. Thanks for sharing.
Benny