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Slow-Rise Sourdough Pretzels with Homemade Cheese Sauce

September 17, 2015 by KimiHarris 15 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
 Homemade Sourdough Pretzels with a Delicious Cheese Sauce -- The Nourishing Gourmet
 Please welcome Raia to The Nourishing Gourmet, and check out her lovely recipe blog!

By Raia, from Raia’s Recipes

These traditional slow-rise sourdough pretzels are one of my family’s favorites sourdough recipes. Their soft, chewy insides perfectly compliment their salty outer crust. They are easy to make, full of healthy ingredients, and a wonderful treat for my family. Paired with my homemade cheese sauce, they’re the perfect snack.

I share this recipe for those who can tolerate wheat products well, but you may be surprised to know that I am also able to enjoy them despite being a celiac. Although the research is controversial, some studies support the idea that slowly fermented sourdough could be an option for some celiacs.

(A Note on Celiac and Sourdough: Though I can eat traditional slow-rise sourdough without any issues, I would encourage anyone with celiac or gluten-intolerance to do their own research before giving it a try. I’m just sharing my own experience, and am not giving medical or dietary advice. To see some of the research, both pro and con, follow these links, 1, 2, 3, 4, 5)

Even though I am celiac, and my recipes are usually completely gluten-free, I was excited a few years ago when I discovered traditional sourdough. My understanding from the research is that slow fermentation of the dough produces acids that aid in the breaking down and removal of glutens from the dough. Though at first I was nervous to try my own, I soon built up enough courage and was amazed that I suffered no side effects from consuming the sourdough – even though it was made with whole wheat flour!Like all slow-rise sourdough recipes, these pretzels need to ferment at least 7 hours to properly break down the gluten. I like to mix them up before going to bed at night, then bake them in the morning. This allows us to enjoy them whenever we want throughout the day (even for breakfast!).

These pretzels are delicious served with honey mustard, or for a sweeter treat, honey butter. My my family’s favorite way to have them is with a side of homemade cheese sauce. It’s best served warm, so make sure you don’t whip it until you’re ready to dive in. 😉

Want more sourdough goodness? Check out these recipes:
  • Traditional Slow-Rise Sourdough Challah
  • Sourdough Cottage Loaf
  • Everyday Sourdough Bread
  • Blackberry Sourdough Muffins
  • Quick Fix Gluten-Free Sourdough Pancakes
  • Gluten-Free Garlic & Herb Sourdough Crackers (with a gluten-free starter recipe)
  • Chocolate Sourdough Cake
Homemade Pretzels with a lovely homemade cheese sauceSlow Rise Sourdough Pretzels

1 c. bubbly starter (fed within the last 12 hours)
1 1/2 c. filtered water
2 eggs (preferably organic, or from free-range hens)
1/4 c. extra virgin olive oil
1 t. sea or kosher salt, plus extra for sprinkling
5 to 5 1/2 c. whole wheat flour (freshly ground flour works best!)

Baking Soda Wash

1 c. boiling water
2 T. baking soda
kosher/sea salt for sprinkling

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.

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.

Prepare the baking soda wash and brush onto pretzels. Sprinkle with salt and bake for 8-12 minutes.

Makes 24 pretzels.Homemade Cheese Sauce

1 T. butter
1 T. flour (I used brown rice four to keep it gluten-free, but whole wheat is fine, too)
1 c. raw or whole milk
1 c. shredded cheddar cheese
1/2 t. salt
2 pinches of chili powder

Melt the butter in a small saucepan. Stir in flour until bubbly, then slowly add milk 1/4 cup at a time, stirring until it begins to thicken between each addition. When all the milk is added, and the sauce is thickened, stir in cheese, salt, and chili powder.

Slow-Rise Sourdough Pretzels with Homemade Cheese Sauce
 
Print
 
Makes 24
Ingredients
  • 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
Instructions
  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.
3.3.3077
 
Slow-Rise Sourdough Pretzels with Homemade Cheese Sauce
 
Print
 
A delicious and easy homemade cheese sauce.
Ingredients
  • 1 T. butter
  • 1 T. flour (I used brown rice four to keep it gluten-free, but whole wheat is fine, too)
  • 1 c. raw or whole milk
  • 1 c. shredded cheddar cheese
  • ½ t. salt
  • 2 pinches of chili powder
Instructions
  1. Melt the butter in a small saucepan. Stir in flour until bubbly, then slowly add milk ¼ cup at a time, stirring until it begins to thicken between each addition. When all the milk is added, and the sauce is thickened, stir in cheese, salt, and chili powder.
3.3.3077

Raia pictureRaia is a homeschooling, stay-at-home-mom of four crazy kids (with another one on the way!). She started her blog, Raia’s Recipes to share her love of simple, allergy-friendly baking (and chocolate) with others. When she’s not whipping up something new in the kitchen, Raia enjoys trying to keep the plants in her backyard garden alive, hanging out with her church family, eating (allergy-friendly) pizza, and dreaming about all the things she’d do if she had an acre of land to homestead.

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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. Elle

    September 17, 2015 at 8:32 pm

    Cool! I’m really intrigued by the power of sourdough and have read some really interesting research on celiacs’ ability to tolerate sourdough leavened wheat products too. I have a practical question: as a person with celiac, how do you introduce wheat flour into your kitchen with creating a cross-contamination issue? Flour is practically an airborne allergen and any flour that “escaped” would still have gluten intact. Super curious how you manage this.

    Reply
    • Raia

      September 18, 2015 at 9:31 am

      Hi Elle! That’s a great question. 🙂 I have one of those big rubbermaid storage bins where I keep the wheat berries. My husband grinds them into flour, and I make sure I’m nowhere near the dining room while he’s grinding, then he cleans up afterward. There have been as few times that I’ve mistakenly wandered into the room while he’s working, and I quickly realize my mistake! While breathing the flour particles does affect me, it’s not the same as ingesting it.

      When I mix the dough I’m always careful to make sure the fan isn’t blowing, or I’m not under an a/c vent. I always use the same bowl, spoon, and measuring cups. I mix as quickly as I can, handling the dough as little as possible. If I have to knead, I do it in the mixing bowl so I don’t have to get flour all over the table. When I’m done, I scrub my hands, the table, etc., with hot water.

      If I’m feeling extra-sensitive I’ll wear a dust mask, or have my husband mix the dough.

      Hope that helps!

      Reply
  2. Marty

    September 18, 2015 at 5:27 pm

    Absolutely, the longer the dough sours the more digestible it becomes. Additionally, the use of heritage wheat rather than modern wheat is key in digestibility.

    Reply
    • Raia

      September 22, 2015 at 7:00 am

      I agree on the wheat, Marty. My husband likes to buy fresh, organic wheat berries and grind them himself.

      Reply
  3. Rami

    September 19, 2015 at 7:54 am

    Wow! That’s so simple, didn’t realize pretzels were easy to make! Thanks so much for the recipe. Pinned 🙂

    Reply
    • Raia

      September 22, 2015 at 7:00 am

      Thanks for pinning, Rami!

      Reply
  4. Diane Carlson

    September 20, 2015 at 10:14 am

    Could you share the recipe for you sour dough starter? Would love to have it. Thanks

    Reply
    • Raia

      September 22, 2015 at 7:43 am

      Sure, Diane! Here’s the one I use.

      In a glass jar, combine one heaping 1/4 cup of flour and 1/4 cup filtered water. Mix it well, making sure to scrape the sides down, cover it with a thin tea towel, and set it in a warm area of your house.

      For the next 3 days, every 12 hours, feed the starter the same ratio fresh ground flour:water. It will get bubbly and start to smell sour. After the first 3 days of feeding every 12 hours, you can just feed it 1x a day, if you want. After a week it will be ready to use.

      Feed it 1x a day to keep it growing, and make sure you use it at least 1x a week.

      Reply
  5. Micah

    September 21, 2015 at 7:07 pm

    Oh, I look forward to trying this!! We’ve been gluten free for a couple of months and my daughter has been greatly helped. I can’t wait to try my hand at a sourdough starter and using it. Now I just have to figure out how to plan ahead to work with it…

    Reply
    • Raia

      September 22, 2015 at 7:04 am

      I hope you and your family enjoy it, Micah! The planning ahead takes a little getting used to, but after you get the hang of it, it’s really simple. I like to meal plan, so then I can see exactly when I need to start the sourdough. 🙂

      Reply
  6. Salies

    September 23, 2015 at 4:48 pm

    woooow. I’m Hungry haha.
    But That’s so Simple
    Thanks Raia

    Reply
    • Raia

      September 25, 2015 at 12:13 pm

      Haha. Thanks. 🙂

      Reply
  7. Laurie

    October 8, 2015 at 2:14 pm

    I’m just starting to experiment with sourdough, and I’m hesitant to make new recipes because I never know when they’re going to be too sour for our taste. I’ve researched extensively on ways to make it less sour, but it always seems to come down to deciding if I’m more interested in a less sour flavor using a shorter soak time, or a soak time that’s long enough to neutralize the nasties. These pretzels look so easy and yummy. Can you tell me if they’re sour?

    Reply
    • Raia

      October 10, 2015 at 5:44 pm

      I definitely don’t feel like they’re very sour, Laurie, but taste is a rather personal thing, I suppose. 😉 If you’re nervous about the taste, this recipe can be cut in half. And, if you make them and they’re too sour for your taste, just dip them in honey butter, or cover them with chocolate. Chocolate makes everything better. 😉

      Reply
  8. Ioana

    April 22, 2018 at 10:09 pm

    I always thought that making pretzels it’s so complicated, but you prove me wrong. Definitely going to making them over the weekend.

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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