Sourdough Lye Pretzels. The goal is to set up an assembly line where you grab a piece. Sourdough Lye Pretzels I've been experimenting with sourdough pretzels over the past month, trying different proportions of sourdough to see how they turn out. This version had a distinct taste from the sourdough, but not overpowering and I felt it had a nice natural sweetness too.

Share all people, cooking is indeed things which is quite soft. Besides they are indeed happy cooking and have ability cooking that is very good, they are also good in processing each dish so that it becomes food delicious. But there are those who cannot can cook, so they must ask and see recipes that are cushy to follow.

Sourdough Lye Pretzels Making pretzels at home with a lye bath. Pretzel purists often argue a pretzel isn't really a pretzel unless lye is used. Lightly press the ends of the rope into the pretzel.

You can cook Sourdough Lye Pretzels use 17 ingredients and 22 the steps. Here guides how you cook it.

The main ingredient Sourdough Lye Pretzels as follows:

You need of Sourdough Pre-dough:.
Provide 80 g of whole wheat flour.
Prepare 40 g of bread flour.
You need 120 g of warm water.
Provide 12 g of sourdough starter.
You need of Main Dough:.
You need 280 g of all-purpose or bread flour.
You need 105 g of water (room temp).
You need 16 g of unsalted butter.
Provide 8 g of salt.
You need of Lye Wash:.
Provide 15-20 g of lye (I always use 20 g, but depending on the baker it may be less).
Prepare 500 ml of water.
Provide of Toppings (choose what you like):.
Provide 1-2 tsp of Course rock salt or pretzel salt, or as needed.
You need 1-2 tsp of Caraway seeds or as needed.
You need 1-2 tsp of Sesame seeds, etc, or as needed.

Bring water to a boil in a pot and dissolve the baking soda. Drop in pretzels one or two at a time and boil for about a minute. Drain and transfer to a baking sheet. These days pretzels are the most popular in Germany and the United States.

Steps Sourdough Lye Pretzels

Mix sourdough pre-dough ingredients in a small bowl. Let stand for 20-24 hours at room temperature..
In a large bowl, mix the flour, butter and salt for the main dough. Put sourdough pre-dough on top and pour over water. Gradually mix in liquid with your fingers until hydrated and crumbly, but can be kneaded into a ball..
Form dough into a rough ball and remove from bowl to a floured surface for kneading. Knead until smooth about 10 minutes..
Return to bowl and cover. Let rest for 90 minutes..
Divide dough into 8 pieces. Form into rounds for pretzel rolls, or roll out into long pieces to form into twisted pretzel shapes. (I'll explain how to make the shapes below):.
For rolls, take a piece of the dough and gently pull up and fold the sides of the dough into the center of the ball, rotating as you go. You're trying to get the bottom part nice and round and smooth..
Turn over so the folds are on the bottom and place on the tray..
For the pretzel twists, first roll each piece of dough into short "log" shape by folding over the edges of the dough over itself 3-4 times. Gently press down at the edge of the fold each time you fold over, but be careful not to squash out all the air in the log..
The point is to get an evenly thick cylinder/log shape so you can roll them out nicely without getting a lopsided pretzel..
Next, using your fingers (not palms!), gradually roll out the edges of each log into long pointy ends (see next photo). Leave the very middle intact as this part will be the plump part of the pretzel. If the the dough is slipping as you roll, spray a little bit of water on your working surface so the dough sticks just a tad bit without slipping..
Here is what it looks like when you're finished rolling out! It's about 4 times the length of the original log shape..
Now just twist the ends once or twice around each other like this..
Then flip the twist up and over, pressing the very tips into the dough at towards the top with your finger..
Arrange them on a tray with some space in between....
Then cover lightly with a tea towel. Place in refrigerator for 9-12 hours. This lets it slowly rise giving it more flavor and lets the outside dry a little bit, making it easier to dunk in lye water or boil in the baking soda water..
After 8-12 hours and when you're ready to bake, preheat the oven to 210°C/410°F. Line your baking sheet with wax or parchment paper..
Prepare the Lye Wash: Put 500 ml of cold water into a medium bowl and then carefully put the lye into the water and gently stir to dissolve. The water will become cloudy at first, but then clear up again. (note: DO NOT use aluminum bowls because the lye will react with aluminum)..
Take the pretzels out of the fridge. Make sure you put on rubber gloves that will not let any lye liquid go through to your skin! One by one, dunk each pretzel into the lye water for 4-5 seconds making sure all surfaces are submerged in the water. Shake off excess liquid and move each pretzel to your lined baking sheet..
While still wet, sprinkle the pretzels with the salt and other toppings if using..
For the twisted pretzel, make a horizontal slit across the fat part of the pretzel..
For the pretzel rolls, cut a fairly deep X into the roll with scissors..
Bake for 18 minutes at 210°C/410°F. Remove from oven and let cool on a cooling rack for a few minutes. Enjoy with plenty of butter!!.

What gives the pretzels their distinctive taste and texture is a combination of a low hydration dough and the lye bath that the pretzel is dipped in before being baked. A lye (sodium hydroxide) bath is what gives pretzels their unique flavor, hard crust, and rich brown coloring. It breaks down the protein on the surface of the pretzel into a slimy goo. This slimy goo hardens during baking, making the crust. Red Devil lye used to be a common grocery store item.