Once upon a time about five years ago, the GS requested that I start making sourdough bread. Fun fact: the post where I talk about this bread is where I christened the term “GS.” Coming full circle, folks.
I did it for a while but it’s a LOT of work. A lot of waiting around for your starter to be done, feeding the starter and making a mess, waiting around for multiple rises of the dough, and a lot of kneading. I think it takes over 24 hours just to make one loaf. So I told him I was giving it up and that I wouldn’t make it again until I had a KitchenAid mixer with a dough hook to do most of the heavy lifting/kneading.
Over the past few months he started asking for it again. I said “Dude, I still don’t have my KitchenAid. No.” They say time heals all wounds. I don’t agree, but I do think time makes you forget how annoying it is to make sourdough bread from scratch. So eventually I cracked and made a starter.
I made a few loaves, got burned out from the process, and decided to quit the sourdough game again. But I had some starter left over (coincidentally, the exact amount I would need for these pretzel rolls) so we had one last hurrah of sourdough bread in our lives.
Yes, these are exciting times.
Sourdough Pretzel Rolls
slightly adapted from Cultures for Health
3/4 cup warm water
1 packet dry active yeast (about 2 1/4 tsp)
1 tbs honey
1/4 cup plain Greek yogurt
1 1/2 cups sourdough starter
1 tsp salt
3 cups bread flour
Combine the yeast, honey, and water, and let it sit for 5-10 minutes until the yeast blooms. Add the sourdough starter and the Greek yogurt and stir to combine. Add the salt, and then the flour in 1/2 cup increments until a slightly sticky dough comes together. Place in an oiled bowl and let it rest for 45 minutes to an hour. It will rise!
Divide into 8 pieces and form a cylinder (?) shape with each. Form into a pretzel. I kept mine kind of short and fat so some of my pretzels didn’t really look like pretzels but more like regular rolls. It’s fine it all tastes the same.
Boil some water and add 2 teaspoons of baking soda. Drop the pretzel rolls in, one or two at a time, and let them boil for about a minute. Place on a baking rack to drain off any water. Something about this method is supposed to make them extra soft and chewy. It also makes them look kind of wrinkly and gross but don’t worry, that bakes off.
Brush with melted butter and sprinkle with coarse salt, then bake at 350 for 25-30 minutes or until golden brown.
OMG these are so good. They have that tangy flavor from the sourdough starter (and from the Greek yogurt, maybe? If nothing else adding Greek yogurt makes everything seem healthier) and are also soft and chewy and salty.
The other good news is that if you can’t eat 8 rolls in a day (thankfully I proved to myself that I cannot) they are great toasted. An excuse to add extra butter! Yes!
And seriously I’m not doing any more sourdough anything until I get a KitchenAid. You heard it here first.