A few months ago I re-introduced wheat into our diets in the form of traditionally prepared sourdough. So far it’s going very well. It is the only wheat we eat. Since it is fermented most of the gluten is broken down. I also use spelt since it is a milder form of wheat.
Since then I’ve been making a variety of sourdough goodies. Of course I make plenty of bread. But I also make fun food like these soft pretzels.
Sourdough pretzels are super easy to make. The dough is very easy to work with.
The pretzels are also very filling. You can turn them into a simple Sunday night dinner by paring the pretzels and cheese with a salad (topped with a little protein and homemade dressing with healthy fat). You’ll get a good balance of protein, carbohydrates and fat.
Need a treat while watching sports? Sourdough soft pretzels are perfect! You can make mini ones for munching like appetizers. Or you can really feel like you’re at the game by indulging in some giant pretzels like you’d get at a concession stand (minus the neon cheese and chemicals).
These would also be great for a kid’s birthday party. Mini soft pretzels with little cheese cups for dipping.
- 2 cups sourdough starter
- 3 3/4 cups spelt flour (or kamut, einkorn, whole wheat or rye)
- 1/2 Tbsp. sea salt
- 1/3 cup cold water
- 3 Tbsp. honey
- sea salt for topping
- 1 Tbsp. arrowroot or tapioca flour
- 1 Tbsp. bacon grease
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 1/4 cup cooked, crumbled bacon (optional)
- salt and pepper to taste
- In the bowl of a stand mixer combine the starter, salt, water and honey. Gently mix with a wooden spoon until the salt and honey dissolve.
- Add the flour. Mix with the dough hook for 15 minutes.
- Remove the dough from the mixer.
- Divide it into 10 - 12 equal portions.
- Roll the each piece of dough into a long snake and shape it into a pretzel.
- Place the pretzels on a greased or parchment lined baking sheet.
- Cover and let rise 6-12 hours.
- Bake at 350*F for 35 - 40 minutes.
- Brush with butter, oil or water and sprinkle on sea salt if desired.
- Store unused bagels in a sealed container at room temperature or in the freezer.
- Cook and crumble bacon in advance if you want bacon pieces in your sauce. Reserve the bacon grease.
- In a small sauce pan combine the arrowroot and bacon grease. Heat over medium heat until the grease is melted and they combined.
- Slowly add the milk, whisking constantly.
- Continue to whisk until the milk heats and gets to the point it is about to boil.
- Reduce heat and add cheese. Whisk until the cheese is melted and combined into the sauce.
- Season with salt and pepper to taste.
- Add crumbled bacon if desired.
- If you want the bagel a bit sweeter you can add an extra 1-2 Tbsp. of honey or cane sugar.
- Any type of cheese that melts well can be used in place of cheddar.
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