Sourdough bread with a pretzel crust: fresh from the oven
When you open the oven, the unmistakable aroma of a freshly baked pretzel immediately wafts towards you. At the same time, beneath the deep brown crust lies the moist crumb of a classic sourdough bread. This combination brings together the best of both baking worlds.
- 100g sourdough starter 🛒
- 180 ml lukewarm water
- 150 ml lukewarm milk
- 1 TL Honig
- 500 g wheat flour (type 550)
- 10 g salt
- 50 g butter (softened)
- 35 g lye pearls 🛒
- 1 liter of water (for the lye bath)
- a little butter (melted, for brushing)
- coarse salt (for sprinkling)
- Mix the sourdough starter with the lukewarm water, milk and honey in a large bowl.
- Add the flour and mix everything into a rough dough. Let it rest, covered, for 30 minutes.
- Now add the salt and the softened butter. Knead the dough for about 8 to 10 minutes until it is smooth and pliable.
- Cover the bowl and let the dough rest at room temperature for about 8 hours. During this time, fold it only once or twice from the outside to the center with slightly moistened hands.
- Then place the dough on a lightly floured work surface. Shape it into a round and pull the surface taut.
- Place the dough, seam side up, in a well-floured proofing basket or a bowl lined with a cloth. Refrigerate overnight.
- Prepare the lye bath the next day. To do this, carefully dissolve the lye beads in the water.
- Turn the cold dough out of the proofing basket and dip it into the lye bath for a few seconds. Let it drain briefly.
- Make a deep cut in the surface with a sharp knife and place the dough in a hot cast iron pot or roasting pan.
- First bake the pretzel sourdough bread at 230 °C top/bottom heat with a lid for 30 minutes.
- Then remove the lid and bake the bread at 210 °C for another 15 to 20 minutes until golden brown.
- Immediately after baking, brush the still-hot bread with some melted butter and sprinkle coarse salt over it.
- Let it cool briefly before cutting.
Pretzel sourdough bread: a flavorful bread for breakfast and snacks
Pretzels have a long tradition and are still considered a flagship product of many artisan bakeries. Especially in southern Germany, pretzels are an integral part of the culinary culture. They taste delicious on their own with a little butter or accompanied by hearty sausages. The dough gets its distinctive character from a brief dip in lye before baking. In the hot oven, the lye reacts with the proteins and sugars in the flour. This not only creates the glossy, chestnut-brown surface but also develops the typical malty aroma that we all appreciate in fresh pretzels.
On the other hand, sourdough brings depth and artisanal quality to your recipe. You need a little patience to prepare it, as the yeasts and lactic acid bacteria need time to do their work. During the resting period, the dough ferments slowly. This process breaks down the less digestible components of the flour and ensures excellent digestibility. The result seems familiar at first glance, but surprises with an unexpected complexity when you bite into it.
A robust aroma is the absolute star of this pretzel-style sourdough bread. The outer layer cracks slightly when sliced, revealing intense roasted notes. In contrast, the interior of the loaf offers a subtle tang from the lactic acid bacteria, which perfectly balances the flavor. The long fermentation process results in a crumb that is large-pored, extremely elastic, and retains moisture exceptionally well. This ensures that each slice maintains a pleasant bite and doesn't dry out, even after several days. The interplay of the crispy exterior and soft interior makes every bite a delight.
You can serve this pretzel-style sourdough bread in a variety of ways. A thick layer of creamy butter and some freshly chopped chives are all you need to highlight its natural flavor. The malty notes also pair beautifully with mature mountain cheese or robust spreads. On cold days, a thick slice is perfect for mopping up the last of a warming soup.
If you're in a hurry, you can bake a 40-minute whole-wheat bread. If you're feeling adventurous, try baking a fig and walnut bread or a crispy yogurt bread in a pot.
