Slow-Rise Sourdough Pretzels with Homemade Cheese Sauce
Makes 24
  • 1 c. bubbly starter (fed within the last 12 hours)
  • 1½ c. filtered water
  • 2 eggs (preferably organic, or from free-range hens)
  • ¼ c. extra virgin olive oil
  • 1 t. sea or kosher salt, plus extra for sprinkling
  • 5 to 5½ c. whole wheat flour (freshly ground flour works best!)
  • Baking Soda Wash: 1 c. boiling water
  • 2 T. baking soda
  • Sea Salt for Sprinkling
  1. In a large bowl, mix the starter, water, oil, and eggs until combined. Sprinkle with the salt and add in the flour. Stir until a ball forms, adding enough flour to make the dough soft, but not overly sticky. Cover the dough with plastic wrap and set on the counter, away from drafts, to rise 7+ hours.
  2. After the slow-rise period, preheat the oven to 425 and grease two cookie sheets or line them with parchment paper Divide the dough in half, then divide each half into quarters. Divide each quarter into three pieces, then gently roll and stretch each piece into a 12” rope. Twist the rope into a pretzel shape and place on prepared cookie sheets.
  3. Prepare the baking soda wash and brush onto pretzels. Sprinkle with salt and bake for 8-12 minutes.
Recipe by The Nourishing Gourmet at