Looking for more starter uses I thought I would make some more pretzels, this time using a starter as a leavening agent.
This recipe comes from Baking Sense. It worked perfectly on the first attempt and I highly recommend.
For the Dough:
225 g active starter (fed 1:1:1 starter, flour, water by weight)
1 1/4 cups warm water
490 g bread flour
1 tbsp sugar
1 1/2 tsp salt
2 litres water
1/3 cup baking soda
1/4 cup sugar + 1 tsp cinnamon
Melted butter and 1 clove garlic
Everything but the bagel seasoning
1 egg white
flaked sea salt
Combine starter and water.
With mixer on low add half the flour (approx 1 cup at a time). Let sit for 30-60 mins.
Switch to dough hook, add sugar salt and rest of the flour. Allow to combine then knead for 5 minutes.
Transfer dough to lightly oiled bowl, turning to coat.
Perform 3 stretch and folds, every 30-60 minutes. Allowing dough to rise a total of 3 hours. Refrigerate overnight.
Divide dough into 12 equal parts. Shape into pretzels (roll out and fold left side over centre of a “U” then right side over centre), twists or cut into bite size pieces.
You can also flatten some dough, sprinkle shredded cheese inside and then roll back up to make some cheese stuffed pretzels.
Cover and let rise for 1 hour.
Bring Baking soda and water to a boil. Boil on each side for 30 seconds. Transfer to paper towel or drying rack.
Brush with melted butter or egg white (I used butter for the cinnamon ones and cheese ones). Top with whichever toppings you please.
For cinnamon sugar I rolled them in topping as soon as they came out of the oven.
Bake at 475˚F for 12-15 minutes .