Sourdough Soft Pretzels *

 8 oz active sourdough starter

10 oz warm water

17 1/2 ounces all purpose flour

1 Tbsp granulated sugar

1 1/2 tsp table salt

2 quarts water

2 1/2 oz baking soda

1 egg white (lightly whisked)

Toppings as desired: Sesame seeds, sea salt, cinnamon/sugar, etc

DAY 1:

Combine starter and 10 oz warm water in bowl of stand mixer with paddle attached.  With mixer on low, add 2 cups of the flour and mix to form a smooth batter.  Cover the bowl and set it aside for 30-60 minutes.  Switch to the dough hook and add the sugar, table salt and remaining flour.  Knead on medium speed for 5 minutes.  The dough will cling to the hook (not the sides of the bowl) after kneading. (If you are kneading by hand, knead for 6-7 minutes) Scrape the dough into a lightly oiled owl, turning once to coat.  Cover the bowl and set aside at room temperature for 30 minutes.  Uncover the bowl, lift one side of the dough and fold it into the middle of the dough.  Repeat with the other three sides of the dough then flip the dough over.  Cover the bowl and set aside for 30 minutes.  Repeat folding procedure.  Cover the bowl and set aside for 60 minutes.  Repeat folding procedure again.  Cover the bowl and set aside for 60 minutes.  Fold the procedure one more time.  Dough should be elastic and airy.  If the dough still seems sluggish, give it another hour or two at room temperature.  Cover tightly and refrigerate overnight.  

DAY 2:  (These directions will provide you with pretzel logs. Pretzel shape instructions below)

****Remove dough from refrigerator.  Line 2 baking sheets with parchment paper and coat parchment paper with vegetable oil.  Turn cold dough out onto a lightly floured surface and divide into about 20 even pieces.  Shape each piece into a rope.  Using flat hands, roll the dough back and forth moving your hands in opposite directions from the middle of the rope towards the other end.  If the dough gets sticky, dip your hands in flour and continue.  The dough should stick to the surface just a little so the friction will allow you to pull the dough into a long rope.  Try to get the rope to about 12- 15 inches.  Place on oiled parchment paper. Cover the tray with oiled plastic wrap and set aside for 1 hour to bring the dough to room temperature.  Combine the 2 quarts of water and baking soda in large pot and bring it to a boil.  Preheat oven to 450.  Drop the pretzels into boiling water for 10 seconds, flip and boil another 10 seconds.  Only place a few in pot at a time to boil so they are not overcrowded.  Set boiled pretzels back onto the baking sheets lined with oiled parchment paper.  Brush each pretzel with egg white and sprinkle topping of your choice (unless the topping has sugar in it!).  Bake until puffed and golden brown, about 15 minutes.  Turn the sheets halfway through baking so they brown evenly.  

***To make into pretzel shapes:  

Beginning at Day 2 instructions:  Remove dough from refrigerator.  Line 2 baking sheets with parchment paper and coat parchment paper with vegetable oil.  Turn cold dough out onto a lightly floured surface and divide into about 15 even pieces.  Shape each piece into a rope.  Using flat hands, roll the dough back and forth moving your hands in opposite directions from the middle of the rope towards the other end.  If the dough gets sticky, dip your hands in flour and continue.  The dough should stick to the surface just a little so the friction will allow you to pull the dough into a long rope.  Try to get the rope to about 20-24 inches.  To form a pretzel, lift the dough rope on either end and allow the middle to sit on the surface, forming a "U" shape.  Twist the ends of the rope together twice and fold the twist over and rest on the center of the U.  Lift the pretzel by the two top loops and Place on oiled parchment paper. Cover the tray with oiled plastic wrap and set aside for 1 hour to bring the dough to room temperature.  Combine the 2 quarts of water and baking soda in large pot and bring it to a boil.  Preheat oven to 450.  Drop the pretzels into boiling water for 10 seconds, flip and boil another 10 seconds.  Only place a few in pot at a time to boil so they are not overcrowded.  Set boiled pretzels back onto the baking sheets lined with oiled parchment paper.  Brush each pretzel with egg white and sprinkle topping of your choice (unless the topping has sugar in it!).  Bake until puffed and golden brown, about 15 minutes.  Turn the sheets halfway through baking so they brown evenly.  

If you chose to use a topping with sugar, as soon as pretzels are out of the oven, spray pretzels with water and dust with the topping.

My pretzel shapes were not pretty.  So I pivoted to doing logs.  They may not be as impressive of a shape, but they were more even in shape (read: prettier) and cook in my experience.