PRETZELS WITHOUT YEAST RECIPES

Steps:

• Warm the milk (to 110 degrees F); add to mixer with butter, sugar, and sourdough starter.  
• Add the flour and mix well until the  dough forms a soft ball. Turn out onto a lightly floured counter and knead for 2-3 minutes. Then form the dough into a smooth ball of dough and place into a lightly-oiled bowl.
• Cover with plastic wrap and allow to rest/rise for 2 hours.
• Once the dough has risen, turn out onto a lightly floured counter. Punch the dough down and knead lightly for a brief minute or two. Then separate the dough into 12 equal pieces.
• Roll out each piece into a long strip 26-30" in length.  If you are slow to roll out the pieces, then cover the balls of dough with a damp cloth to prevent them from drying out.
• Once the dough strips have been rolled out, shape them into a pretzel and place them on a parchment-lined cookie sheet.  You will need to use 2-3 cookie sheets.
• Place the cookie sheets in the freezer for 20-30 minutes. The goal is to allow the pretzels to harden just enough that they can be dunked in the water bath.
• With the pretzels  in the freezer, preheat the oven to 450 degrees F.  Fill a large gallon stockpot 3/4 of the way with water; bring to a strong simmer. Add 1 tbsp baking soda allow to dissolve.
• Remove the pretzels from the freezer; add them to the water (4 at a time), and allow to simmer until they float to the top. Gently remove from their bath and place back on the cookie sheet.
• Brush with a beaten egg and sprinkle with your choice of toppings.  Bake at 450 degrees F for 14-15  minutes until lightly brown. They will be hard when tapped (but will soften as they cool).
• Remove and allow to cool before enjoying.

Steps:

• Warm the milk (to 110 degrees F); add to mixer with butter, sugar, and sourdough starter.  
• Add the flour and mix well until the  dough forms a soft ball. Turn out onto a lightly floured counter and knead for 2-3 minutes. Then form the dough into a smooth ball of dough and place into a lightly-oiled bowl.
• Cover with plastic wrap and allow to rest/rise for 2 hours.
• Once the dough has risen, turn out onto a lightly floured counter. Punch the dough down and knead lightly for a brief minute or two. Then separate the dough into 12 equal pieces.
• Roll out each piece into a long strip 26-30" in length.  If you are slow to roll out the pieces, then cover the balls of dough with a damp cloth to prevent them from drying out.
• Once the dough strips have been rolled out, shape them into a pretzel and place them on a parchment-lined cookie sheet.  You will need to use 2-3 cookie sheets.
• Place the cookie sheets in the freezer for 20-30 minutes. The goal is to allow the pretzels to harden just enough that they can be dunked in the water bath.
• With the pretzels  in the freezer, preheat the oven to 450 degrees F.  Fill a large gallon stockpot 3/4 of the way with water; bring to a strong simmer. Add 1 tbsp baking soda allow to dissolve.
• Remove the pretzels from the freezer; add them to the water (4 at a time), and allow to simmer until they float to the top. Gently remove from their bath and place back on the cookie sheet.
• Brush with a beaten egg and sprinkle with your choice of toppings.  Bake at 450 degrees F for 14-15  minutes until lightly brown. They will be hard when tapped (but will soften as they cool).
• Remove and allow to cool before enjoying.