SOURDOUGH PRETZELS

Steps:

• Baking Soda Bake
• Preheat your oven to 250°F.
• Spread the baking soda on an aluminum pie pan or on a small baking sheet covered with aluminum foil.
• Bake the baking soda for 1 hour, then allow it to cool.
• The baked baking soda can be stored indefinitely in an airtight container at room temperature.
• Dough Mixing and Bulk Fermentation
• Put the dough ingredients in the bowl of a stand mixer and mix with a paddle attachment on low speed until the dough comes together.
• Scrape down the sides of the bowl, switch to a dough hook, and mix on medium speed for about 5 minutes.
• If you hand-mix the dough, after you incorporate the ingredients in a bowl, knead the dough for about 5 to 10 minutes on a floured countertop.
• Transfer the dough to a lightly oiled, clean bowl, cover, and let the dough rest for 30 minutes.
• Lift the entire dough out of the bowl with both hands, stretch it until it is long (without tearing it), and roll it up into a ball. Then turn it 90° in your hands and repeat this stretching and rolling. Return the dough to the bowl and cover.
• Let the dough continue to rise until it has close to doubled in size, about 4 to 8 hours from the initial mixing.
• Pre-Shape and Bench Rest
• Scrape the dough out onto a lightly floured counter and de-gas it, pressing out all air pockets. Divide the dough into 10 pieces, about 108 grams each. (The total dough weight is 1,082 grams.)
• Pre-shape the dough into 10 small tubes (about 6 inches long).
• Lightly dampen a tea towel and use it to cover the dough as it rests for 15 to 20 minutes.
• Shaping
• Prepare two baking sheets with lightly oiled parchment paper.
• Roll a dough tube under your palms until it is about 24 inches long. Add flour to your countertop only if the dough is very sticky. If the dough resists rolling and stretching, let it rest longer.
• Hold the ends of your long dough tube and lay the middle of the dough in an inverted U-shape on your baking sheet. Twist the ends twice, then flip the ends and the twists back toward the U, and press the ends into the 10 o'clock and 2 o'clock positions on the U.
• Repeat with the other 9 tubes.
• Final Proof and Baking Soda Water Prep
• Cover the baking trays with a damp flour sack towel or tea towel, or place the sheets inside large plastic bags. Let the dough proof 1 to 2 hours, until it grows by about 50%.
• Toward the end of the final proof, uncover the pretzel dough to help the pretzels develop a skin while you do the following steps.
• Boil 2-3 quarts of water in a 4-quart or larger stainless steel pot. Avoid aluminum, copper, and nonstick surfaces that may react with the extra-alkaline baking soda.
• Add the baked baking soda and stir until it dissolves. Reduce the heat to a gentle simmer.
• Preheat your oven to 475°F (or 450°F if you have convection).
• Pretzel Dipping
• Use a large slotted spoon or spatula to gently lower the pretzels in the baking soda solution. Simmer two at a time for 20 seconds, flipping at the halfway mark.
• Remove the pretzels from the liquid, letting the liquid drain off a bit, and then return the pretzels to the baking sheets.
• Leave about an inch in between each pretzel. Repeat until all the pretzels have been boiled.
• Topping and Baking
• If you want a glossy finish, brush the tops of the pretzels with an egg wash before baking.
• Use a lame to score the bottom of the U, and top the pretzels with salt.
• Bake for 8 to 14 minutes, rotating the pans halfway through the baking time if needed. Expect to need the longer end of this time range for a no-convection bake.
• Transfer the pretzels to a rack to cool for 10 minutes before serving.
• Wrap each pretzel in plastic wrap for storage.