Did you know you can have all the goodness of a Philadelphia Soft Pretzel using sourdough and fresh milled flour? It’s true! Let’s run down the way we get from the Just Mill It Bread Base to Philly Soft Pretzels and Crunchy Pretzel sticks using the SAME end recipe. Bonus points – we can even make Pretzel Buns for a three way win.
Just Mill It’s Bread Base
The Changes
Hydration: 70%
Dough Type: Rich by adding a little butter
Grains: half hard wheat and half durum for classic Philly Pretzels
Salt: increased for a slower rise and more complex flavor
Yeast: swapped for stiff sourdough starter (50 grams) and used at the low end
The Final Recipe
Crunchy Pretzel Sticks
The only change you’ll be making for crunchy pretzel sticks is to roll the dough MUCH thinner, and to bake them until they are golden brown. Finally, place them in your dehydrator or your oven on the lowest setting until crispy. Store in a bag that keeps the moisture out.
That’s it! The secret is that they dehydrate the pretzels in a factory before they bag them up for you. They also SPRAY a baking soda or lye solution on the pretzels instead of doing a water bath. Your choice on which one you want to do.
Enjoy, and don’t forget to Just Mill It.
Pretzel Buns
These are made in the SAME way as soft pretzels, but shaped like rolls. Form the dough into a ball shape, and flatten slightly to get the desired diameter. 80-100 grams per bun is a decent size for a pretzel bun. These are then placed into a boiling baking soda water bath for a minute or so until the crust has sealed and it swells in size.
After removing from the bath, brush with the egg wash and sprinkle your desired toppings.
Sourdough VS Yeast
The difference in the two is how long it takes for the rising. For a yeast dough, it may take 45 minutes to two hours to rise. For sourdough pretzel dough, the rise (AKA fermentation) will take MUCH longer – as in several hours. In the summer I’m looking at 4-8, and in the winter 6-9 hours. We can adjust the timing by using more or less sourdough starter. I usually use 30% of my flour (the higher amount) in the winter, and 10% of the flour in the summer.
Otherwise, the dough performs the SAME. It feels and looks the same, and rolls out the same. Both recipes turn out incredibly soft pretzels.
Here is the original philly pretzel recipe post. I also have other crunchy pretzel sticks (extruded) and crunchy pretzel sticks by hand.
Join our Community
Ready to ditch recipes and learn more about baking with fresh milled flour using methods and your imagination? Join my Fresh milled Flour Methods group. You can ask questions, share your wins, and more with an expectation of honesty and friendly interaction. I hear it’s the best place to be on Facebook.
