Sourdough Pretzel Bread
This Soft and Chewy Pretzel Bread is perfect for pretzel lovers! With its soft crumbs and chewy texture, it's a delicious twist on classic pretzels, baked to golden perfection.
Ingredients
- 375 grams of bread flour
- 50 grams sourdough yeast
- 3 grams of instant yeast
- 20 grams of sugar
- 10 grams of honey
- 3.5 grams malt powder optional
- 6 grams of salt
- 1 egg
- 160-175 grams of milk add gradually
- 32 grams of olive oil
Baking soda bath:
- 1 cup of boiling water
- 1 tablespoon of baking soda
Egg mixture:
- one egg + a splash of water
Instructions
- Mix all ingredients except oil and knead for 10 minutes, until the dough becomes firm.
- Add oil and continue until the dough becomes elastic and reaches the window pane stage.
- Place the dough in an oiled bowl, cover with plastic wrap and a kitchen towel. Let the dough rise until it doubles in size.
- Divide the dough into 3 equal parts. Shape it into a ball. Form them tightly and dip each ball in the soda solution.
- Arrange them in the roasting tin
- Final fermentation until it reaches the edge of the mold.
- Brush the surface of the dough with the egg mixture, and bake at 350°F/180°C for 30-35 minutes.
Notes
- This bread pairs well with soups, dips, or can be enjoyed on its own.
- To achieve a perfectly chewy texture, ensure the dough reaches the window pane stage before resting.