This recipe is a bit of an experiment, combining a few techniques.

The starter either may be incorporated directly into the other ingredients as directed below, or added to autolyzed flour with the remaining ingredients.

Using 12.5% whole wheat flour will help to produce a more sour final product than using only white flour.

Using sodium hydroxide (lye) is a traditional method in pretzel making. The more aggressive base in the bath helps to gelatinize the starches in the surface of the dough, promoting Maillard browning. Use food grade lye powder at a rate of 30g/L for the bath. When working with lye powder, take care not to allow contact with skin or eyes. Do not use uncoated aluminum or iron utensils and cookware– only use steel or glass. Finally, dilute the lye powder with water before adding to the final volume, and raise heat slowly.

Ingredients

Bake time: 15 minutes at 450°F

• 500g all purpose flour
• 100g whole wheat flour
• 400g sourdough starter 100% hydration
• 320g room temperature water
• 16g salt
• 16g brown sugar
• 3% sodium hydroxide (30g/L) bath

Directions

Prepare a sourdough starter (100% hydration) in advance. Weigh out 400g of starter and combine with 320g room temperature water in the bowl of a stand mixer. Add salt, sugar and half of the flours. Mix on low until just combined. Add the remaining flour and change to a dough hook. Mix on low speed until just combined, then cover and rest for 30 minutes to one hour to hydrate the dough.

The dough will be have a sticky, slack texture when it has fully hydrated. Knead the dough in the stand mixer with a dough hook attacked, about 5 or 6 minutes and occasionally scraping down the sides. The dough is kneaded when it pulls away from the bowl, and passes a windowpane test. Turn dough out into a lightly oiled cambro or square baking dish and cover. Allow to ferment for 4 to 5 hours, performing stretch and folds every 30 minutes until dough has fully fermented. Proof dough 4 moee hours at room temperature, or refrigerwted overnight.

After the dough is proofed divide dough evenly into 12 pieces, approximately 100g each.

For traditional pretzels, shape each piece into a rope approximately 20 inches long, and ¾ inch thick, or 50cm by 1.5cm. Do not overwork the dough, and allow it to rest if it becomes too elastic. Form a bend in the rope, twisting the ends twice then folding over, lightly pressing the tips to adhere them to the bend. Arrange on lightly greased parchment squares, allowing room to expand as the dough rises for its final proof, about 2 hours.

Preheat oven to 450°F and prepare a steel cooling rack over a baking sheet.

Prepare a bath of 3% sodium hydroxide (lye) in a nonreactive pot. Dilute 30g of food grade sodium hydroxide powder in 1L water. Raise the bath to a gentle boil, being careful so avoid skin contact.

Working in pairs, transfer pretzels to the bath one at a time by lifting the parchment squares and gently turning into the bath. Simmer each pretzel 10-15 seconds, turning once. Remove pretzels to the baking rack and allow to drain. Do not rest pretzels after the bath. Immediately transfer the pretzels on the rack to a 450°F, baking for 15 minutes and turning once.

Pretzels may be salted prior to baking, or lightly moistened and pressed into a dish of salt before warming.

Freeze unsalted pretzels in a freezer back for up to 2 months. Lightly moisten pretzels and salt before warming in a 325°F oven for 5 minutes.