1 teaspoon anchovy paste (or two mashed anchovies)
1 tablespoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Note: You can use dried herbs when necessary, but makes sure to cut the amounts down (1/2 cup = 2 tablespoons; 1/4 cup = 1 tablespoon; 1/8 cup = 1/2 tablespoon)
Combine all of the ingredients in the bowl of a food processor.
Process until the dressing is smooth and the herbs are very finely chopped, about 45 seconds.
Taste and adjust seasoning, if necessary.
Serve immediately over your favorite salad blend.
Store any remaining dressing in an airtight container in the refrigerator for up to 5 days (when reusing, allow to sit out at room temperature for about an hour and stir well before drizzling over salad).
The inspiration for this delightful dressing can be found here.
In the bowl of a stand mixer, add the sourdough starter and 1-1/4 cups warm water, and mix with the paddle attachment.
With the mixer on low, slowly add the flours and sugar and mix until well incorporated.
Cover and let the dough rest for 1 hour in a warm place.
Using the dough hook, add the salt and remaining 1/4 cup water, and knead the dough on medium speed for about 5 minutes until the dough is smooth and elastic (add more all-purpose flour, about 1 tablespoon at a time, if the dough is too sticky).
Transfer the dough to a large oiled bowl and cover. Allow to rest for 30 minutes in a warm place.
Lift one side of the dough and fold it into the center of itself, repeating with the other three sides of the dough and cover again. Repeat this step three more times, allowing the dough to rest at least 40 minutes in between stretch and folds.
Cover the bowl again and allow to rest a final time at room temperature for 1 hour. The dough should be lively, smooth, and airy. If it appears sluggish and feels cold to the touch, allow the dough to continue resting in a warm place for another hour.
Cover the bowl tightly and refrigerate the dough for about 12 hours.
Line two baking sheets with parchment paper, and liberally grease the paper liberally with oil.
Remove the dough from the refrigerator, turn it out onto a lightly floured surface, and dust the top of the dough with flour.
Divide the dough unto 8 equal pieces.
Shape each piece into a rope by rolling the dough back and forth with your hands until the rope is about 20 inches long.
Form pretzels by creating a “U” shape, twisting the ends of the dough rope together twice, then folding the twist over and onto the center of the “U.”
Place the pretzels on the prepared baking sheets, leaving plenty of room between pretzels.
Cover the pretzels with a cloth and allow to rest for 30 minutes.
Preheat the oven to 450 degrees.
Combine 2 quarts of water and baking soda in a large pot and bring it to a boil.
Using a skimmer or slotted spoon, drop the pretzels, one at a time, into the boiling water for about 10 seconds.
Flip the pretzel and boil another 10 seconds, then remove and place it back on the baking sheet. Repeat with the remaining pretzels.
Brush each pretzel with egg white and sprinkle with coarse salt.
Bake in the preheated oven for about 15 minutes, or until golden brown and puffed, turning the baking sheets halfway through to brown the pretzels evenly.
Remove from the oven and allow to cool.
Serve with mustard or warm cheese dip.
The original recipe for these super soft and airy pretzels can be found here.