The honey in the water bath is just a little bit of sweetness to offset the baking soda, which can be strong and metallic, especially if the pretzels are soaked for too long. It’s not 100% necessary, but I like the addition
Hey, this receipe looks amazing :). Is it possible to Substitution the baking Soda with baking powder and just add a litte bit more of it to the water? Would love to try them out tonight but the stores are all closed on sunday :(
I have not tested this. I can see how it might be possible, since baking powder contains baking soda. But, the baking soda is a key ingredient here and vital to getting the right taste and color. I would not recommend this substitution.
I had several issues with these due to being new to the sourdough world and having a new starter (14 days old). There was mention of sticky dough and mine kept feeling very sticky. I also couldn’t get a window pane. I added a little bit of flour but that didn’t help. So, I left it in the mixer for a longer period of time. Therefore my dough never doubled after 12 hours. I went ahead and baked anyway knowing they would probably be chewy and they were. Can you please provide your thoughts on what the issue was? Is it because of my new starter? Could it not have been active enough? Or just too new? Did I make the mistake of adding flour? Should I have just kneaded in the stand mixer longer without adding flour? I will definitely make these again! I just hope to work out my issues first. Oh!! I am also wondering if my water was too cold.
It’s definitely the 14 day old starter, which is why they didn’t rise properly. This will correct itself over the next few weeks as you continue to make bread. This dough should not feel sticky at all. Soft, yes, but not sticky. You were correct to add a little more flour. Don’t worry about the windowpane. It will come by the end of the first rise. Knead 8-10 minutes and then continue on with the recipe and don’t worry about it. The water temp may or may not matter depending on your environment. Warm (but not boiling hot) water can definitely aide your rise in cool weather. In the summer, it’s not necessary. I prefer lukewarm water.
Great video! Hoping to try this one. One suggestion please either turn down the music or get rid of it. Background music when doing recipes is the worst, esp for hearing impaired people. Thanks
In this video, I believe I used between 115-130 g of starter. But you could use more or less based on your desired rise time and the temperature of your home.
Would using more starter make them rise faster and less would make them rise slower? My home is about 72°. I plan to feed my starter now, then it should double at about 9:30. I assume that is considered active starter? Or I can use my discard in the fridge and feed it and let it double? I am new to this. This will be my first recipe using my starter. I am hoping to do this tonight and let it proof overnight. I hope it proofs a little on the slow side so I can finish around 7 or 8:00 am. 😂
@@lorriroberts2473 You are correct! More starter = faster rise; less starter = slower rise. For an overnight proof, I would use less starter. This recipe does not container any sweetener (sweetener slows down fermentation speeds in sourdough), so with 100 g of starter at 72 F it should double in around 6-8 hours. I’d start with 50-75 g active starter (the starter you fed, that has doubled in size) and see how it looks on the morning. If it isn’t ready, you can use more next time. Other things to note: A strong starter is always key to the best bread. Since this is a new starter and this is your first recipe, there is no telling how it will act! Hopefully it is plenty active and very strong, and gives you no issues! But, sometimes new starter just isn’t very strong and takes longer to rise or just doesn’t ferment well. Wishing you the best! Let me know if you have any other questions ♥️
@@brendabreen9440 That’s probably why - under fermentation will cause a gummy end result and sometimes an underbaked bread. This could have to do with starter health or not waiting long enough for the dough to rise
I’m sorry! I know it’s too loud in this one (now🤦🏼♀️). I realized later (after I got a better computer and could hear it more clear) that I didn’t turn the music down enough. I’ve attempted to fix this in my more recent videos.
It’s going to depend on how you want to proof them. I have a video explaining how much starter to used based on your environment and baking timeline goals if you’d like more detail. I used 130 g in the video and used my toaster oven to proof the dough. This maximized proofing speed for me, and I made them all in one day, starting in the morning and finishing by supper. If you want to do an overnight bulk ferment (initial rise) and shape in the morning, I’d recommend using the lesser amount (50-75 g, depending on the temperature of your home) on the counter. Since this dough doesn’t contain any ingredients that will majorly slow down fermentation, this will rise at a pace similar to pizza dough or a regular sourdough loaf. Let me know if you need more guidance on how much starter to use!
@@paulamader5655 You’re going to do great! Because of the low hydration of this recipe, unless you leave them out forever they’re hard to overproof. Just watch for the double in size and you’ll know it’s going to be perfect 👌🏻♥️ My favorite daytime method for this is more starter + something to warm the dough to speed things up. They can be ready to shape in 4-6 hours after mixing.
I LOVE pretzels and sourdough! This is on my sourdough journey bucket list!
Such a cool video! I never thought I'd see anybody making soft pretzels. I guess I don't have to go back to New York City to get one. Thanks again.
Very cool! I will have to try this out. I just started a sourdough starter a couple weeks ago
This is one of my FAVORITE recipes and definitely worth the effort. I hope you love it!
Looking for a recipe to make hard sd pretzels, but will definitely will try these.
Is the honey just flavoring or what is it doing in the water bath? This looks amazing. Thank you for sharing.
The honey in the water bath is just a little bit of sweetness to offset the baking soda, which can be strong and metallic, especially if the pretzels are soaked for too long. It’s not 100% necessary, but I like the addition
Thank you for the quick reply@@TheSourdoughBaker !
I hope to give these a shot this weekend.
Hey, this receipe looks amazing :).
Is it possible to Substitution the baking Soda with baking powder and just add a litte bit more of it to the water? Would love to try them out tonight but the stores are all closed on sunday :(
I have not tested this. I can see how it might be possible, since baking powder contains baking soda. But, the baking soda is a key ingredient here and vital to getting the right taste and color. I would not recommend this substitution.
No
I had several issues with these due to being new to the sourdough world and having a new starter (14 days old). There was mention of sticky dough and mine kept feeling very sticky. I also couldn’t get a window pane. I added a little bit of flour but that didn’t help. So, I left it in the mixer for a longer period of time. Therefore my dough never doubled after 12 hours. I went ahead and baked anyway knowing they would probably be chewy and they were. Can you please provide your thoughts on what the issue was? Is it because of my new starter? Could it not have been active enough? Or just too new? Did I make the mistake of adding flour? Should I have just kneaded in the stand mixer longer without adding flour? I will definitely make these again! I just hope to work out my issues first. Oh!! I am also wondering if my water was too cold.
It’s definitely the 14 day old starter, which is why they didn’t rise properly. This will correct itself over the next few weeks as you continue to make bread.
This dough should not feel sticky at all. Soft, yes, but not sticky. You were correct to add a little more flour.
Don’t worry about the windowpane. It will come by the end of the first rise. Knead 8-10 minutes and then continue on with the recipe and don’t worry about it.
The water temp may or may not matter depending on your environment. Warm (but not boiling hot) water can definitely aide your rise in cool weather. In the summer, it’s not necessary. I prefer lukewarm water.
Can they be frozen after they are cooked and cooled? Thank you 😊
Yes! Cool them as much as possible, then flash freeze them on a baking sheet before storing in a bag for the long term.
Great video! Hoping to try this one. One suggestion please either turn down the music or get rid of it. Background music when doing recipes is the worst, esp for hearing impaired people. Thanks
Thank you for the feedback; I hope this recipe works well for you!
How much starter did you use?
In this video, I believe I used between 115-130 g of starter. But you could use more or less based on your desired rise time and the temperature of your home.
Would using more starter make them rise faster and less would make them rise slower? My home is about 72°. I plan to feed my starter now, then it should double at about 9:30. I assume that is considered active starter? Or I can use my discard in the fridge and feed it and let it double? I am new to this. This will be my first recipe using my starter. I am hoping to do this tonight and let it proof overnight. I hope it proofs a little on the slow side so I can finish around 7 or 8:00 am. 😂
@@lorriroberts2473 You are correct! More starter = faster rise; less starter = slower rise. For an overnight proof, I would use less starter. This recipe does not container any sweetener (sweetener slows down fermentation speeds in sourdough), so with 100 g of starter at 72 F it should double in around 6-8 hours. I’d start with 50-75 g active starter (the starter you fed, that has doubled in size) and see how it looks on the morning. If it isn’t ready, you can use more next time.
Other things to note: A strong starter is always key to the best bread. Since this is a new starter and this is your first recipe, there is no telling how it will act! Hopefully it is plenty active and very strong, and gives you no issues! But, sometimes new starter just isn’t very strong and takes longer to rise or just doesn’t ferment well.
Wishing you the best! Let me know if you have any other questions ♥️
Thank you! I am going to do it now.
After I bake at 450 them 425 for almost 20;they are still a little gummy in the middle. Also my dough never doubled
@@brendabreen9440 That’s probably why - under fermentation will cause a gummy end result and sometimes an underbaked bread. This could have to do with starter health or not waiting long enough for the dough to rise
The music nerve racking
I’m sorry! I know it’s too loud in this one (now🤦🏼♀️). I realized later (after I got a better computer and could hear it more clear) that I didn’t turn the music down enough. I’ve attempted to fix this in my more recent videos.
How much starter? The recipe says 50-150g. That's a big difference. You didn't say what you used in the video. Thank you. 😊
It’s going to depend on how you want to proof them. I have a video explaining how much starter to used based on your environment and baking timeline goals if you’d like more detail. I used 130 g in the video and used my toaster oven to proof the dough. This maximized proofing speed for me, and I made them all in one day, starting in the morning and finishing by supper. If you want to do an overnight bulk ferment (initial rise) and shape in the morning, I’d recommend using the lesser amount (50-75 g, depending on the temperature of your home) on the counter. Since this dough doesn’t contain any ingredients that will majorly slow down fermentation, this will rise at a pace similar to pizza dough or a regular sourdough loaf.
Let me know if you need more guidance on how much starter to use!
Thank you. I want to make them today. My kitchen is about 70° right now. I just don't want to over proof it. Sourdough makes me nervous. Lol
@@paulamader5655 You’re going to do great!
Because of the low hydration of this recipe, unless you leave them out forever they’re hard to overproof. Just watch for the double in size and you’ll know it’s going to be perfect 👌🏻♥️
My favorite daytime method for this is more starter + something to warm the dough to speed things up. They can be ready to shape in 4-6 hours after mixing.