Sourdough FAQ Recipes
Sourdough Pretzels
#  From Tim Dudley  ()

This one is from the Font of All Sourdough 
Knowledge book ("Adventures in San Francisco Sourdough Cooking"
by Charles Wilford).  I haven't made them, but everything else I've 
made from this book has turned out really well.  

If anyone makes them, I guess we should get a Full Report...

Tim

  ----------------------------------------------------------------------
(The original recipe isn't in metric - as I recall, a Tbs is about 15g,
a tsp is about 5g, a cup is about 240ml, an egg yolk is about an egg 
yolk...someone who knows better should probably correct this)

1-1/2 cups proofed batter  (360 ml)
1 cup hot water  (240 ml)
2 TBS butter  (30g)
3 TBS sugar (seems like a lot to me...)  (45g)
2 tsp salt (10g)
5-1/2 cups flour  (1320g)
1 egg yolk
2 Tbs thick cream or evaporated milk  (30ml)
coarse salt
Yield: 20 pretzels, about 4 to 5 inches across, hard crust, soft center

1.  Let all ingredients and utensils come to room temperature
2.  Add the 2 TBS butter, the TBS, sugar, and the 2 tsp salt to the
      cup of hot water.  Cool to lukewarm.
3.  Put the proofed batter into a warm bowl.  Add the water mixture
      after it has cooled.
4.  Add 4 cups of flour, 1/2 cup at a time, stirring after each addition.
5.  Turn out onto a floured board and knead in approximately 1-1/2 
      cups more of the flour.  The dough will be very stiff.
6.  Place the dough in a greased bowl, turn over, and cover.  Let set
      for 2 hours to proof.
7.  On a board which has been scraped clean of flour break of pieces
      of the dough about the size of a large egg.  Roll each piece out 
      with the palm of your hands until it is about 18 inches long and
      about 1/2 inch in diameter (46cm x 1-1/4cm).  Twist into the 
      shape of a pretzel.
8.  Place on a greased cookie tin.  Brush them with egg yolk mixed 
      with the 2 TBS cream or evaporated milk.  Cover and place in a 
      warm 85F (30C?) degree spot for 30 minutes for proofing.
9.  After proofing, brush again with the egg and cream mixture, and 
      sprinkle with coarse salt.
10. Bake in a preheated 425F (218C) degree oven for 15 minutes.  
      Remove and cool on wire racks.

#  From tweaver@hobbes.kzoo.edu (Tim Weaver)

Thanx for the recipe.  I finally got around to trying it, and they're
great.  Crisp outside, soft inside, great with yellow mustard.

I didn't notice any characteristic sour taste, but I also had a very
short (8 hours) proofing time for the starter.  Even so I got great
tasting soft pretzels.  I'm thinking Christmas treats here.