These delicious sourdough pretzels are crunchy on the outside and soft on the inside - with the characteristic chewiness of artisanal, handmade pretzels. If you already know how to make sourdough bread, you can definitely make these sourdough pretzels, no commercial yeast required.
Dough:
Bread Flour 450 grams
Water 225 grams
Starter 100 grams
Salt 10 grams
Butter 28 grams (2 Tbsp)
Baking Soda Solution:
Water 2 cups
Baking Soda 4 tsp
All of the recipes in the "52 Weeks of Sourdough" series:
https://grantbakes.com/52