|(Clockwise) Jalapeno-Cheddar, Sesame, Coconut, Cinnamon Sugar|
2/3 cup sourdough starter
1 cup lukewarm water
3 cups unbleached white flour
1 cup whole wheat flour
2 Tbsp brown sugar
1 tsp sea salt
10 cups water
2/3 cup baking soda
olive oil (for savory) or coconut oil (for sweet) for brushing
Optional topping ideas: coarse salt, cinnamon and sugar, minced garlic, sesame seeds, poppy seeds, nutritional yeast, sliced almonds, jalapenos and Daiya cheese, coconut shreds, etc.
Combine starter, water, flours, sugar, and salt in a large mixing bowl. Knead dough for several minutes, until dough is smooth and stretchy. Cover dough with plastic wrap or a clean kitchen towel and set in a warm spot for 2-3 hours, until dough has doubled in size.
Stir baking soda into water in a large pot and bring to a boil. Preheat oven to 450F and line two baking sheets with parchment paper. Lightly oil the parchment paper.
|Dough balls. Keep them covered so they don't dry out.|
Divide dough into 8 portions and roll each piece into a rope about 24 inches long. Keep the dough covered with plastic wrap or a towel when not working with it so it doesn't dry out. Knot each rope into a pretzel shape. Boil the pretzels for 30 seconds, one at a time, in the baking soda water. Remove from water with a slotted spoon and drain.
|Knotted pretzel, pre-boiling. Boiling sets the shape and helps the toppings stick.|
Place the pretzels on the baking sheets. Lightly brush with olive oil or melted coconut oil, then sprinkle on topping of choice.
Bake for 10-12 minutes, until golden brown.
|Jalapeno and Daiya cheddar|
|Sweetened shredded coconut|