•Mix equal amounts of Sourdough Starter, Bread Flour, and Water in a medium-sized container.•Ferment in a warm location for 4-5 hours until doubled in size.
•Mix the bread and rye flours, salt, and sugar. Set aside.•Separately, whisk the water, instant milk powder, and yeast. Set for 5 minutes to activate the yeast.
•Pour all of the levain, water mixture, and room temperature butter into the dry ingredients.•Mix until the dough comes together.•I use a stand mixer, but you can also knead by hand.
•The next day, divide the cold dough into 12 equal-sized pieces.•Roll into a 30" rope.•Make a U Shape, cross the ropes over, twist, and bring down for the pretzel shape.
•Submerge the pretzels for 30 seconds in a baking soda bath. This will give them a dark brown crust.•I bake the baking soda for the best results (see recipe for more information).
•These soft sourdough pretzels are excellent with mustard and beer.•They're perfect snacks for Oktoberfest, Super Bowl parties, or other family/friend get togethers.
Get the full Sourdough Pretzel recipe on SourdoughBrandon.comThe recipe includes a how-to guide with photos, detailed instructions, and a pretzel shaping video.