Hello peeps ♡
Here is the recipe for my delish Vegan Sourdough Pretzels! I will soon bake these pretzel recipe without sourdough so that you can also bake them if you don't have a starter at home =)
However, the sourdough makes the bagel very juicy and aromatic, which is why I first decided to try this variant.
First you have to prepare the sourdough starter . The leaven takes about 12-15 hours until it is activated enough to be able to bake pretzels with it. I suggest the following: if you like to bake the pretzels on Saturday, for example, you should process the starter into a leaven on Friday morning. In the evening the sourdough is ready and can be combined with the remaining ingredients transformed to a dough (which you can then put in the fridge overnight). The next morning (Saturday) you can bake your fresh pretzels.
Have fun baking ♡
makes 14 pretzels
Depending on how much dough you use for the individual pretzels, more or less pieces come out ♡
For the leaven:
- 40g (1.4 oz) Sourdough Starter
- 80g (1/3 cup) lukewarm water
- 80g (1/3 cup) whole rye flour
For the dough:
- 100g (¾ cup) rye flour
- 200g (1 + ½ cups) whole wheat spelled flour
- 200g (1 + ½ cups) all-purpose flour
- 200g (¾ cup + 2 tsp) lukewarm Water
- 200 g activated sourdough (7 oz)
- 20 g (0.7 oz) salt
- 40 g (1/4 cup) baking soda
- 2 liters (0,5 gallon) of boiling water
- sesame seeds
- coarse salt
The day before baking ...
In the morning, prepare the sourdough starter . To do so, remove the sourdough starter from the refrigerator and combine ３０g (１oz) of it with ５０ g (１.７oz) lukewarm water and ５０ g (１.７oz) whole rye flour. Stir well until no more flour nests are visible. I always use a spatula and make sure that no dough remains stick to the edges of the bowl (1.4 oz) of which with 80 g (1/3 cup) lukewarm water (approx. 26 ° C; 78 ° F) and 80 g (1/3 cup) Mix whole rye flour. Let rise at approx. 22-25 ° C (71-78 ° F) for 12-15 hours.
Baking day ...
The next day, divide the dough into 14 equal parts and roll them out on a well-floured work surface into 50 cm (19 inches) long strands. Make sure that the ends are about half as thin as the middle. Then shape into a pretzel: To do this, lay the strands on the work surface in a horseshoe shape, with the ends up. Twist the ends in the lower third twice together so that the right end is on the right again and the left end is on the left again. Press the ends down to the dough (see image). You can use a little bit of water so that the ends stick better to the dough.
Now let the pretzel proof again: cover it with a clean kitchen towel and let rest at a warm place for about 20 minutes.
Preheat the oven to 240 ° C (450 ° F) at top and bottom heat.
In the meantime, bring a saucepan with about 2 liters of water to a boil. As soon as the water boils, turn down the temperature and add the baking soda (be careful, it foams very strongly!).
Put the pretzels one at a time in the pan with the boiling water. Make sure that they are completely covered with the water and that you put them in individually so that they do not stick to each other. After about 1-1,5 minutes, carefully lift it out of the water, I used a spatula and place it on a baking sheet lined with baking paper. Sprinkle with salt and sesame seeds immediately, as they are still moist now and the care sticks to them so well. If the pretzel has deformed a little, you can carefully reshape it now. I also smeared them a little with olive oil before baking, but it's not necessary.
Tip: cut pretzels with a knife, if you want them to tear open when baking.
I am very excited about the result and hope you enjoy it as much as I do! Wish you a lot of fun with the recipe and Bon Appetit ♡