cheddar pretzel sourdough
Soft artisan sourdough folded with sharp cheddar, dipped in a classic pretzel bath, and baked until deeply golden with that signature salty pretzel crust.
Makes: 1 artisan loaf I Prep: 30 minutes I Bulk: 5-7 hours I Cold: 8-16 hours I Bake: 40 minutes
dough
Ingredients
110 g active sourdough starter
375 g filtered water, room temperature
500 g bread flour
10 g fine salt
1 cup freshly shredded sharp cheddar cheese* For the best melt and flavor, shred the cheddar fresh from the block rather than using pre-shredded cheese.
Instructions
Mix the dough. In a large bowl, combine the room-temperature filtered water and active sourdough starter. Stir until the starter is mostly dissolved and the mixture looks milky.
Add the flour + salt. Add the bread flour and salt. Mix until a shaggy dough forms, then wet your hands and knead the dough until no flour is showing.
Rest: Cover the bowl and let the dough rest for 1 hour.
Stretch + fold: Perform one set of stretch and folds. Cover and let rest for 30 minutes, then repeat for 3 additional sets, for a total of 4 sets.
Bulk Ferment. After the final stretch and fold, cover the dough and allow it to bulk ferment at room temperature for approximately 5-7 hours. The exact timing will depend on your starter and kitchen temperature.
Check the dough. The dough is ready to shape when it has risen substantially, looks aerated and jiggly, has bubbles forming throughout, and releases fairly easy from the sides of the bowl.
Shape + add the cheddar
instructions
Turn out the dough. Gently turn the fermented dough onto a lightly floured work surface. Lightly wet your hands and carefully stretch the dough into a rectangle.
Add the first layer of cheddar. Sprinkle half of the freshly shredded cheddar evenly over the dough.
Fold the dough. Fold one side of the rectangle into the center. Sprinkle half of the remaining cheddar over that section. Fold the opposite side over the top, then add the remaining cheddar.
Shape the loaf. Starting with the end closest to you, roll the dough up into a tight ball. Perform several gentle push-and-pulls against the counter to build surface tension.
Transfer. Place the shaped dough seam-side up in a well-floured banneton. If you don’t have one, use a bowl lined with a generously floured tea towel.
Cold proof: Cover and refrigerate overnight, approximately 8-16 hours.
Pretzel bake + Bath
Pretzel bath
10 cups water
2/3 cup baking soda
instructions
Preheat. Preheat the oven to 450°F (230°C) with your dutch oven inside and fully heated.
Prepare the pretzel bath. Bring 10 cups of water to a boil in a large pot. Once boiling, carefully add the baking soda. Add it gradually because the water will foam.
Boil the loaf. Remove the cold dough from the refrigerator and place it on a bread sling or piece of parchment. Carefully lower the loaf into the boiling water. Spoon the hot water over the exposed top and boil for 30 seconds.
Remove. Carefully lift the loaf from the pretzel bath, allow the excess water to drain, and transfer it onto fresh parchment or your bread sling.
Transfer to the dutch oven. Place the loaf into the preheated dutch oven and cover with the lid.
Begin baking. Bake covered at 450°F for 7 minutes.
Score. Remove the dutch oven, carefully take off the lid, and make an expansion score across the top of the partially baked loaf. Replace the lid and return it to the oven.
Continue baking. Bake covered for another 28 minutes.
Finish uncovered. Remove the lid, reduce the oven temperature to 400°F (205°C), and bake for another 10-15 minutes, until the crust is deeply golden brown.
finish
Transfer the loaf to a cooling rack and let it cool for at least 1 hour before slicing.
While the loaf is still slightly warm, brush the top generously with 2 tablespoons melted butter.
Sprinkle with pretzel salt to taste.
Notes
Freshly shredded cheddar works best. Pre-shredded cheese contains anti-caking agents and won’t melt into the dough as well.
Best served slightly warm so the cheddar is soft and the pretzel crust is at its best.
Store at room temperature tightly wrapped for up to 2 days.
For longer storage, slice and freeze after day 2. Reheat or toast slices directly from frozen.