Pretzel Cheddar Sourdough
A fluffy, tangy sourdough loaf transformed into the ultimate soft pretzel. It has a crispy, salty outer crust and a soft, cheesy interior. Think soft pretzel meets grilled cheese vibes!
Ingredients
Equipment
Method
- In a large bowl, add in the water and active sourdough starter. Use a wooden whisk to stir until you have a milky white consistency.375 grams spring water, 110 grams active sourdough starter
- Next, add in the bread flour and then the salt. Stir with the whisk to combine.500 grams bread flour, 11 grams fine sea salt
- Once you have it combined as much as possible, wet your hand and knead the dough for 8-10 minutes.
- Cover and let it rest for 1 hour.
- After the hour is up, begin coil folds. Perform 4 sets of 4-5 coil folds every 30 minutes. Be sure to cover and rest in between each set.
- After the final set of coil folds, cover and let it rest to finish bulk fermenting. This will take another 5-7 hours depending on the temperature of your home. Total bulk fermentation (which begins the second you mix the dough ingredients) takes around 8-10 hours typically.
- Look for signs of it being jiggly, bubbles forming on top, not sticky to the touch and able to pull away easily from the side of the bowl. Once this happens, it is time to shape your dough.
- Dump it out onto a clean surface. Wet your hands slightly and flip the dough over. Carefully stretch it out into a rectangular shape.
- Sprinkle half of the cheese over the entire rectangle.1 cup freshly shredded sharp cheddar cheese
- Fold one side in to the center of the rectangle and then add half of the remaining cheese onto that side. Fold the other side over the other half and add on the remaining cheese.
- Beginning on the end closest to you, roll it up into a ball and perform a few push and pulls to create surface tension.
- Flip it upside down into a lightly floured (with rice flour) banneton. Sprinkle just a tad more rice flour on top and then cover and place in the fridge overnight.
- When ready to bake the next day, preheat the oven to 500 degrees F with the Dutch oven inside of it for at least 30 minutes.
- Bring a large pot of 10 cups of water and 2/3 cups of baking soda to a boil.10 cups water, 2/3 cups baking soda
- Dump the bread out of the banneton onto the bread sling.
- Hold both sides of the sling and carefully lower the bread into the boiling water. Use a ladle to pour water over the top. Boil for 30 seconds and then lift the bread out of the water and slide it onto a piece of parchment paper.
- Holding the sides of the parchment paper, lower it into the Dutch oven. Place a few ice cubes under the paper and then quickly cover with the lid.3-4 ice cubes
- Place in the oven, turn the heat down to 450 and cook for 7 minutes. Remove from the oven, do an expansion score (we did an x shape) and then place the lid back on and put it back into the oven for 28 more minutes.
- Once the 28 minutes is up, remove the lid, turn the heat down to 400 and bake for another 20 minutes or until it reaches an internal temperature of 210 F.
- Remove from the oven and place on a cooling rack for one hour.
- Brush on the melted butter and then sprinkle on the pretzel salt and enjoy!!2 Tbsp melted butter, pretzel salt
Notes
We dipped ours into a cheese dip and it was fabulous!
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