Sourdough pretzels

Pretzels, the knotted baked dough has its origins in Italy and Germany. Pretzel history says that these were simple to make during the Christian lent period when people abstained from meat and eggs. 

Ingredients for the pretzels are :

For the dough :
Sourdough - 212g
All purpose flour - 3 cups (361g)
Salt - 1 and 1/2 tsp
Sugar - 1 Tbsp
Olive oil - 1 Tbsp + additional for brushing
Milk - 112g



For the topping :
Water - 2 Tbsp
Sugar - 1 Tbsp

Salt
or
Powdered cinnamon and sugar


Mix together all the ingredients for the dough with a spatula. Knead with hand to make a cohesive dough (not too sticky).

Place dough in a large bowl and cover bowl with a kitchen towel. Set aside for 2 hours (it will not rise much).

Place dough on a work surface and gently deflate by folding a few times (like a business letter). With a pizza cutter, divide dough evenly into 22 parts. Cover them with a kitchen towel.

Take each part and roll it into thin threads. Make pretzel shapes (or any other shape you prefer). Place on a baking sheet.

In a bowl, mix water and sugar. Brush this on the pretzels. Make a slight cut on each of the pretzels with a pizza cutter. For the salted ones, sprinkle salt. For the sweet ones, sprinkle sugar and dust with cinnamon powder.

Preheat oven to 180C. Bake for 22 to 28 minutes, or until they become golden brown.

Take out of oven. Brush with oil. Allow to cool for a few minutes.

Store by covering each of them with cling film.

Recipe ref : KAF (https://www.kingarthurflour.com/recipes/sourdough-pretzels-recipe)