Sourdough Soft Pretzels

My daughter had a blast twisting the pretzels for me, she's actually really good at it for a 2-year-old! I think I only did one or two of them. I had to do the rolling part for her.

Ok, here's the Soft Pretzel Recipe, I'll warn you, they're addictive! Friendship Bread starter will definitely work with this, but the result will probably be a little sweeter (not that that's a bad thing lol, you just might want to omit the sugar in the recipe).

Sourdough Soft Pretzels
3/4 cup warm water (not hot)
1 cup unfed sourdough starter
3 cups all-purpose flour
1/4 cup nonfat dry milk
1 tablespoon sugar
1 tablespoon canola (or vegetable) oil
1 1/2 teaspoons salt
1 packet instant yeast
sea salt or pretzel salt

Place all ingredients except the sea salt in a mixer. Mix on medium speed until well blended. Cover and let rest at room temperature for one hour. Preheat oven to 350 degrees F. Gently press the dough to deflate it. I use my scale to weigh out 2 ounce portions, and I usually get about 15 pretzels. Roll each piece into a rope, about 18" long. To twist into a pretzel shape, first make a U. Then cross the ends over two times, and bring down to form pretzel shape.  I use parchment paper on a baking sheet. Brush the pretzels with water, then sprinkle with sea salt. Bake 25-30 minutes or until a light golden color.

 I used some ribbon to demonstrate the twisting technique. First you make a U.

Second cross the ends one time.



Then cross the ends a second time.



Finally pull the ends down over the bottom loop. It looks better with dough :)