Sourdough pretzel knots bake up golden brown with a soft, fluffy center and that signature chewy outer crust that we all know and love. A fan favorite warm from the oven. Don’t forget the mustard!
2 tsp active dry yeast / 1 packet instant yeast / OR 100 g lavain/sourdough starter for sourdough version
600 grams Flourish Flour High Fiber All-Purpose Flour
350 grams warm water (about 100 degrees, not tap)*
25 g granulated sugar
40 g unsalted butter, melted and slightly cooled
12 g sea salt (not iodized)
olive oil for lining the bowl for rising
For Baking Soda Bath
8 cups water
1/2 cup baking soda
For Egg Wash and Salt
1 large egg yolk lightly beaten with 1 tablespoon water
course salt / kosher Salt
Combine sugar, sourdough starter (or yeast) and warm water into bowl of stand mixer with dough hook
and begin cycling on low speed.
Add salt and warm butter (slightly cooled) and then slowly add flour.
Mix on medium speed until dough forms. It should begin to let go of the sides of bowl, wrapping around dough hook, but still attached to the bottom center of bowl. Sprinkle more flour in, a tablespoon at a time, as it mixes until in consistently pulls cleanly off the sides of the bowl.
Once combined turn mixer up to medium speed for 3-5min. to knead the dough.
Transfer dough to large bowl coating with olive oil. Cover bowl with kitchen towel and let sit for an hour (or about 4 hours if using a sourdough starter) in a warm, draft free location. The dough should double in size.
Meanwhile cover two baking sheets with parchment paper and spray lightly with non-stick cooking oil. Set aside.
In a large pot bring water and baking soda to a full boil.
Lightly rub oil onto a working surface and cut dough into 16 equal pieces.
Roll each piece into a 12 inch rope. Take rope and loop into a single knot. One end going through the center and the other end under and around to connect the pieces with a pinch.
Use a large spatula or basket spatula to gently place each knot into the baking soda bath (2 batches of 8) for 25-30 seconds. Remove promptly and transfer the pretzels to prepared baking sheets.
Brush knots gently with egg wash, using a soft pastry brush over top of pretzels. Sprinkle generously with coarse salt.
Bake at 425 F (230 C) for 18-20 min. or until golden brown. If pretzels are browning too quickly, cover loosely with a piece of aluminum foil.
Remove from oven and cool on a wire rack.
*Because of the higher fiber content of Flourish Flour, you may need up to 1/4 more water to bind the dough together. Add water 1 tablespoon at a time if it’s too dry.
Serve warm with mustard.
To reheat, warm in a 300 degree oven for 10 minutes.
May be frozen.