I've been wanting to make pretzels for a while now. The starter needed feeding, so I figured I'd try this sourdough recipe. They came out really well! I think the only change I'd make next time is to use whole egg, rather than egg white to brush them with before baking.

Sourdough Soft Pretzels

Slightly adapted from Baking Sense

Ingredients

Dough

• 225g fresh (active/fed) sourdough starter (100% hydration)
• 1 1/4 c. warm water
• 3 1/2 c. all-purpose flour, divided
• 1 Tbsp. sugar
• 1/2 Tbsp. coarse sea salt

Preparation

• 2L water
• 1/3 c. baking soda
• 1 egg
• coarse salt

Directions

1. Stir water into starter.
2. Mix 2 c. of flour into the starter mixture, cover, and allow it to sit for an hour.
3. Mix in sugar, salt, and enough of the remaining flour to form a stiff dough.
4. Knead for 5-10 minutes, shape into a ball, place in a covered bowl, and set aside for half an hour.
5. After half an hour, stretch and fold the dough, bringing each side over the centre. Then flip the dough ball over, cover, and set aside for another half hour.
6. Repeat the stretch and fold twice more at one-hour intervals.
7. If the dough still seems sluggish, give it another hour or two at room temperature (with stretch and folds at each hour).
8. Once dough seems sufficiently lively, cover and place in the fridge overnight.
9. The next morning, preheat oven to 250°C (475°F) and line two baking sheets with greased parchment paper.
10. Mix water with baking soda and bring to a boil.
11. While waiting for soda mixture to boil, divide the dough into twelve equal portions.
12. Roll each portion into a 50-60cm long rope and fold it into a pretzel shape and place on prepared baking sheet.
13. Boil each pretzel for 10 seconds per side and return to prepared baking sheet.
14. Brush the poached pretzels with beaten egg and sprinkle with salt.
15. Bake at 250°C (475°F) for 15 minutes.