Sourdough Lye Pretzels
Sourdough Lye Pretzels

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sourdough lye pretzels. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

When baked in the oven, the lye dissipates and becomes harmless but imparts that signature pretzel flavor and a beautiful brown crust contributed to by a Maillard reaction. More recipes by Felice Sourdough Lye Pretzels Before you jump to Sourdough Lye Pretzels recipe, you may want to read this short interesting tips about Finding Healthy Fast Food. Just about every article you read about improving your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. The dough is easy, but forming the pretzels might need some practice.

Sourdough Lye Pretzels is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Sourdough Lye Pretzels is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have sourdough lye pretzels using 17 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make Sourdough Lye Pretzels:
  1. Prepare Sourdough Pre-dough:
  2. Take 80 g whole wheat flour
  3. Get 40 g bread flour
  4. Prepare 120 g warm water
  5. Get 12 g sourdough starter
  6. Take Main Dough:
  7. Make ready 280 g all-purpose or bread flour
  8. Take 105 g water (room temp)
  9. Get 16 g unsalted butter
  10. Get 8 g salt
  11. Make ready Lye Wash:
  12. Make ready 15-20 g lye (I always use 20 g, but depending on the baker it may be less)
  13. Make ready 500 ml water
  14. Make ready Toppings (choose what you like):
  15. Get 1-2 tsp Course rock salt or pretzel salt, or as needed
  16. Take 1-2 tsp Caraway seeds or as needed
  17. Make ready 1-2 tsp Sesame seeds, etc, or as needed

To make traditional pretzels you need to dip them in food grade lye before baking to give them their dark brown skin, but I can't find any available. Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt. Note: This is correct; there's no need to let the shaped pretzels rise before baking. Remove the pretzels from the oven, and brush with melted butter.

Instructions to make Sourdough Lye Pretzels:
  1. Mix sourdough pre-dough ingredients in a small bowl. Let stand for 20-24 hours at room temperature.
  2. 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.
  3. Form dough into a rough ball and remove from bowl to a floured surface for kneading. Knead until smooth about 10 minutes.
  4. Return to bowl and cover. Let rest for 90 minutes.
  5. 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):
  6. 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.
  7. Turn over so the folds are on the bottom and place on the tray.
  8. 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.
  9. The point is to get an evenly thick cylinder/log shape so you can roll them out nicely without getting a lopsided pretzel.
  10. 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.
  11. Here is what it looks like when you're finished rolling out! It's about 4 times the length of the original log shape.
  12. Now just twist the ends once or twice around each other like this.
  13. Then flip the twist up and over, pressing the very tips into the dough at towards the top with your finger.
  14. Arrange them on a tray with some space in between…
  15. 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.
  16. 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.
  17. 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).
  18. 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.
  19. While still wet, sprinkle the pretzels with the salt and other toppings if using.
  20. For the twisted pretzel, make a horizontal slit across the fat part of the pretzel.
  21. For the pretzel rolls, cut a fairly deep X into the roll with scissors.
  22. 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!!

Note: This is correct; there's no need to let the shaped pretzels rise before baking. Remove the pretzels from the oven, and brush with melted butter. Pretzel purists often argue a pretzel isn't really a pretzel unless lye is used. The lye, as well as the baking soda, increases the alkalinity of the surface of the pretzel and allows for a browning reaction between amino group and reducing sugars to occur. So now you know why we float pretzels and bagels in an alkali solution like lye or baking soda.

So that is going to wrap this up for this special food sourdough lye pretzels recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!