Ingredients
Sourdough Pretzel Dough
- 200 g active sourdough starter
- 250 g water
- 50 g honey
- 12 g sea salt
- 500 grams bread flour
- 100 grams sharp cheddar cheese shredded
- 50 grams buffalo sauce
Water Bath
- 6 cups water
- 2 tablespoons baking soda
- 1 tablespoon dark brown sugar
Egg Wash
- 1 large egg
- 1 tablespoon buffalo sauce
- 1 tablespoon cool water
- 1 tablespoon coarse salt
Instructions
- In the bowl combine the active sourdough starter, water, honey, buffalo sauce and salt with a spatula.
- If you are sensitive to hot pepper, use gloves to work with the dough. Add the bread flour and use your hands to mix the dough into a shaggy dough ball.
- Cover and let the dough rest for 20 minutes.
- Add the cheddar cheese and knead the dough for 10 minutes until smooth.
- Cover the bowl and let rest at room temperature for about 4 hours.
- Line a couple baking sheet with parchment paper.
- Turn the dough out onto a clean work surface and roll out into a rectangle with rolling pin.
- Cut the dough into 14 long equal strips.
- Working one strip at a time, sprinkle a little flour over the strip and roll the dough a little bit until its a rope shape
- Position the long rope of dough into a horseshoe shape.
- Lift the ends of the rope and twist 2 times. Fold the twist over and press the ends on the dough. (See pictures above)
- Cover the shaped dough with a towel and let rise for about 2 or 3 hours until puffy.
- Preheat oven to 425°F
- Boil the water in a large stockpot and add the baking soda and sugar.
- Mix the buffalo sauce egg wash together by combining the egg, buffalo sauce and water.
- Boil the pretzels, 2 at a time, on both sides for 30 seconds each, making sure not to crowd the pot. Use a slotted spoon to remove the pretzels and place back on the parchment paper.
- Brush each pretzel with egg wash and sprinkle with coarse salt.
- Bake the pretzels for 20-30 minutes on the center rack or until golden brown.
