Sourdough Star Pretzels
Sourdough Star Pretzels
“Get ready for Memorial Day, Flag Day, the 4th of July or Veteran's Day with these fun, yet delicious sourdough pretzels!”
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Want a unique treat for your patriotic holidays? These star-shaped sourdough pretzels will be sure to tantalize your taste buds. These are simple and fun to make and will be sure to satisfy your guests at the back yard BBQ.
Prep Time: 1 hour (plus overnight levain)
Bulk Ferment Time: 3-4 hours (varies on temperature and humidity of your house)
Cook Time: 14-16 minutes
Servings: makes 6 Star-Shaped Pretzels
Ingredients
For the Overnight Levain (Ready in 10-12 hours):
For the Pretzel Dough:
For the Dipping:
For the Topping:
Preparation Steps
1. (9:00 p.m.) In a small bowl or jar, mix the Levain ingredients. Cover the jar and keep it at a warm temperature for 12 hours.
2. (9:00 a.m., next day) Add both flours, the water, levain, softened butter, salt and diastatic malt powder to the bowl of a stand mixer fitted with a dough hook. Mix on speed 1 for 2 to 3 minutes until all of the ingredients are incorporated. Let the dough rest for 5 minutes. Continue to mix on speed 2 for 4-6 additional minutes until the dough becomes smooth and cohesive—an improved mix.
3. (9:15 a.m. to 12:45 p.m.) Give the dough one set of stretch and folds after the first hour of bulk fermentation. Return the dough to the bulk container and let it rest until it is time to divide. (Approximately 3.5 hours)
4. At this point, you can refrigerate overnight if you are baking the next day. You can skip this step and continue with step 5 if you are shaping and baking the same day. [I usually refrigerate mine. I make the levain the night before. Mix the dough in the morning, do one set of stretch and folds, then head to work. I set an alarm on my husband's phone to put it in the refrigerator 3.5 hours after I mixed the dough since he works from home. Then I shape and bake when I get home or the next morning.]
5. (12:45 p.m.) Because the dough is low hydration, keep it covered at all times.
6. Divide the dough into six pieces, weighing 233 g each. Pre-shape each of these into mini cigars and cover them with plastic. Let the pieces rest 15 minutes covered with plastic.
7. (1:00 p.m.) Line two half-sheet pans with parchment paper or a silicone liner. Starting with the piece pre-shaped first, place the cigar in front of you so the tips are at your sides. Begin with your hands slightly overlapping in the middle, press down and roll the dough back and forth away from and toward your body. As you are rolling, start to move your hands outward to encourage the tube to spread out and become increasingly thin as you move from the center out to the tips. Roll each out to about 36-40" long. Starting at the left end, place the rope at an angle to form the first side of your star. Each side will be just over 6 inches long. Keep moving the rope around to form the star, being sure that you go over one other side and under the second side. Place each star on a parchment lined baking sheet.
9. (1:15 p.m. to 1:45 p.m.) Let the pretzels proof on the counter at room temperature for 30 minutes, covered. Then, uncover the pans and transfer to the fridge for 45 minutes to 1 hour. Turn your oven on as directed below. (If you need to refrigerate them overnight and bake in the morning, leave the plastic cover on so they don't dry out.)
10. Place two racks in your oven, one at the bottom and one in the top third. Preheat your oven to 450°F.
11. (2:45 p.m.) In a large pot or electric skillet, boil the water. Once it is vigorously boiling, add the baking soda. Place 2-3 pretzels face down into the boiling water and cook for 90 seconds. Using a spatula or a slotted spoon, lift the pretzels out of the water and transfer them to a wire rack. Repeat with the remaining pretzels.
12. (3:00 p.m.) Sprinkle each pretzel with course sea salt salt. Place on your parchment lined baking sheet and bake for 7 minutes. Rotate the pans back to front and top to bottom, and bake for an additional 6-8 minutes until a deep brown color. Remove the pretzels from the oven and let them cool slightly. Enjoy your pretzels warm from the oven or place them on your back yard BBQ buffet.
13. Dip in German mustard or Wisconsin beer cheese.
NOTE
I just love making sourdough pretzels. They are so simple and so delicious! I enjoy making them in different shapes for the holidays or special occasions! Your back yard guests will love these star-shaped pretzels!
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