1. If mixing by hand: Dissolve the sourdough starter into the water.
If mixing by hand: Dissolve the sourdough starter into the water. Add the flour, butter, and salt, then knead in the bowl for 5 minutes. Rest for 5 minutes, then repeat. Check the dough strength using the windowpane test: Stretch the dough carefully between your fingers, holding it up to the light. If you can see light through the dough, the gluten structure is strong. If the dough tears, rest it for 5 minutes, then knead for another 5 minutes.
If mixing with a machine: In the bowl of your stand mixer, add the water, starter, flour, butter, and salt. Mix at medium speed for 5 minutes. The dough will be stiff, so it won't require much kneading. Perform a windowpane test; if the dough tears, rest it for 5 minutes, then knead for 5 minutes.
2. Cover the dough with a damp towel and leave it to proof until it doubles in size.
3. Punch the dough down to remove excess air, then transfer to a lightly floured kitchen counter or other flat work surface.
Using a bench scraper, divide the dough into 6 equal pieces. (Use a digital scale if you want to ensure even sizing.) Roll each piece into a long rope. The dough will spring back, so just cover the dough with a damp cloth and check it every 10 minutes until the ‘rope’ is roughly 50 centimeters long.
4. To shape the pretzels, first form a horseshoe with the dough.
Cross the two ropes over one another about two-thirds of the way up, then twist them once more, leaving an inch or two of the ends free. Pull the ends up and over the top of the horseshoe, pinching down on the thickest part of the dough to secure. Flip the pretzel over and set aside while you shape the remaining ropes. Cover and rest the pretzels for 15 minutes while you prepare the water solution.
In a large saucepan, prepare the “lye” solution
1. Bring the water, baking soda and salt to a boil.
Bring the water, baking soda and salt to a boil. While you wait, prepare a simple egg wash. Mix an egg and one teaspoon of water in a small bowl and set it aside.
2. Prepare a cooling rack before gently submerging the first pretzel in the boiling solution.
Cook for 30 seconds, flip, and then cook for 30 more seconds. Remove the pretzel with a slotted spatula and transfer to the rack. Repeat with the remaining pretzels.
3. Use a pastry brush to lightly coat each pretzel with egg wash.
Once you’ve brushed each pretzel, return to the first pretzel and repeat with another coat of wash. Sprinkle a good amount of coarse salt over the top of each one.
4. Fire up your Ooni oven, aiming for 250° C on the stone baking board inside.
5. When the oven is fully heated, carefully move one or two pretzels to a wooden peel lightly dusted with semolina.
Slide the pretzels off the peel and into your oven.
6. After 5 minutes, rotate the pretzels.
Bake until the pretzels turn a deep golden brown on top, and have split at the thickest parts (about 20 minutes). To achieve a deeper colour, you can increase the flame slightly for the last few minutes. Remove to the cooling rack and repeat with the remaining pretzels.
7. Allow the pretzels to cool briefly while you prepare the Obatzda dip.
Allow the pretzels to cool briefly while you prepare the Obatzda dip.
8. In a small bowl, gently mash the Camembert with a fork.
Add the cream cheese, onions, butter, paprika, salt and pepper. Slowly add the beer, stirring gently to avoid splashing. Garnish with chopped chives and onion rings.
9. Enjoy the warm pretzels and Obatzda together.
Enjoy the warm pretzels and Obatzda together. Yum!
