Sourdough Soft Pretzels (Without Lye)

Soft Pretzel Recipe

Ingredients:
-500 g bread flour
-10 g salt
-275 g water
-100 g active starter
-3 tbsp softened butter - add one at a time after the dough comes together

For the baking soda bath:
-6 cups water
-⅔ cup baking soda
-3 tbsp honey

-Course, flaky, or pretzel salt, for sprinkling

Directions:
1) Mix flour, salt, water, and starter together in the bowl of a stand mixer.
2) Knead in the stand mixer, fitted with a dough hook, until the dough comes completely together. Alternatively, knead by hand.
3) After the dough has come together, add the butter one tablespoon at a time.
4) Knead until the dough is smooth, soft, and springs back when poked: 12-15 more minutes. NOTE: The dough should NOT stick to your fingers or the bowl. If it is too sticky at this stage, problems will occur later on.
5) Shape into a ball, cover, and let it rest until it has doubled in size.
6) After bulk fermentation is complete, divide the dough into six equally-sized portions.
7) Pre-shape each pretzel into a 24-27 inch long rope.
8) Rest the dough for 15 minutes, to allow the gluten to relax.
9) Shape into a pretzel (see 4:45). Make a “U” shape with each rope. Twist the ends to form what looks like a fish. Twist the ends 1-2 more times to complete the middle twist of the pretzel. Last, bring the top down to the bottom to complete the pretzel shape.
10) Rest on the counter for 30-60 minutes (this will add fluff to your pretzel), then in the fridge for another 30-60 minutes (this will make them easy to handle and give them a beautiful oven spring).
11) Prepare the water bath: Bring 6 cups water to a boil in a 4 qt pot, then reduce to a simmer.
12) Add the baking soda to your hot, simmering water in small portions, whisking continuously, so as not to let the mixture boil over.
13) Once the baking soda has dissolved, add the honey to the pot and whisk to dissolve.
14) Remove the pretzels from the fridge and prepare a work area with your baking soda bath, cold pretzels, a wire rack, and a skimmer.
15) Simmer each pretzel in the baking soda bath for 30 seconds (no more than 40 seconds or your pretzels will develop a metallic taste), then remove using a skimmer and let them fully drip dry on a wire rack.
16) Transfer pretzels from the cooling rack to a baking sheet and sprinkle with salt.
17) Bake at 450 F for 10 minutes, then at 425 F for 8-10 more minutes.
18) Immediately remove from the baking sheet onto a cooling rack, in order to prevent the bottom from overcooking.
19) Enjoy!

Notes:
-Do NOT butter the pretzels after simmering in the baking soda bath! This will ruin the beautifully dark color the baking soda bath will give.
-You could skip the fridge during the second proof and just let these rest on the counter for 60-90 minutes. They will be super fluffy, but a little more difficult to handle and may not have as beautiful of an oven spring.
-Enjoy these fresh out of the oven. If you absolutely cannot, let them cool as much as possible, place on a sheet pan and flash-freeze. Then, store in an airtight container in the freezer. If the pretzel has not cooled all the way before storage, the salt will dissolve and it just won’t be the same!