Soft, chewy, and incredibly flavorful—sourdough German-style pretzel! This is the kind of soft pretzel you'd find in a beer hall and absolutely perfect for Fall Octoberfest. Get the butter (or cheese, or mustard) ready.
➡️ FULL RECIPE
https://www.theperfectloaf.com/seriously-soft-sourdough-pretzel/
🍞 FULL INGREDIENTS:
** The following ingredients include what's needed for the levain, below **
635g High-protein white flour
171g White flour (all-purpose)
51g Whole wheat flour
60g Unsalted butter, room temp
471g water
3g Diastatic malt powder (optional)
17g fine sea salt
10g Ripe sourdough starter (100% hydration) for the levain* (see below)
*LEVAIN:
Use 51g of the white flour (AP), 51g whole wheat flour, 102g water, and 10g ripe starter. Mix in a small jar and let ferment at room temperature for 12-14 hours overnight.
🫙 EQUIPMENT
Food-grade lye (affiliate):
https://amzn.to/3BUh1DQ
Diastatic malt powder (affiliate):
https://amzn.to/3Rh1svC
My favorite parchment paper (affiliate):
https://amzn.to/3OE6hhZ
All my favorite baking tools:
https://www.theperfectloaf.com/my-bak...
🎥 CHAPTERS
00:00 Intro
01:00 Equipment
02:19 Ingredients
03:36 Pretzel baking timeline
04:31 Step 1: Levain
05:07 Step 2: Mix
06:30 Step 3: Bulk fermentation
07:10 Step 3a: Stretch and fold
07:41 Step 4: Divide and preshape
08:31 Step 4a: Divide
08:56 Step 4b: Preshape
09:52 Step 5: Shape pretzel knots
10:41 Step 6: Proof in refrigerator
11:20 Step 7: Preheat oven
11:32 Step 8: Lye bath
13:11 Step 9: Score, Salt, and Bake
14:02 Outro
#baking #sourdough #theperfectloafcookbook