We love these soft pretzels at any time of year. They are best served warm, fresh from the oven, but they’re also good hours later warmed in a toaster oven or even the next day. But trust me, they won’t last long.
In a large bowl, mix together the unfed sourdough starter, water, all-purpose flour, dry milk powder, non-diastatic malt powder, butter, instant yeast, and salt.
Knead by hand or mixer until dough is smooth, but slightly sticky.
Cover and allow to rise for 45-60 minutes. Toward the end of the rising time, preheat "convection" oven to 425 degrees.
Shaping the Pretzels
Turn the dough out onto a lightly greased work surface. Fold to gently deflate, then divide into 12 pieces. Roll each into an 18" rope. Shape each rope into a pretzel, pinching the ends into the dough to seal.
Add water to a large pot. Dissolve the non-diastatic malt powder and baking soda into the water and bring to a light boil.
Place 3 pretzels into the water a time and lightly boil for 60 seconds, turning after 30 seconds.
Remove with a wire strainer and place on a baking sheet covered with parchment paper. Sprinkle with sea salt. Repeat process until all of the pretzels have been boiled.
Bake in preheated "convection" oven for 15-17 minutes until pretzels are golden brown.
Remove from oven and place on wire racks. Makes 12 pretzels. Serve with Mustard Dip.
Prepare the Mustard Dip
In a medium bowl, combine sour cream, mayonnaise, prepared yellow mustard, whole grain mustard, dried minced onion, ranch salad dressing mix, granulated sugar, and prepared horseradish. Mix well.
Cover and refrigerate for 30 minutes. Serve with warm pretzels. Makes approximately 1 1/4 cups.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.