• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Dough

• In a large bowl, mix together the fed sourdough starter, water, all-purpose flour, instant dry milk, diastatic malt powder, softened butter, instant yeast, and kosher 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 oven (convection, if possible) to 425℉.

Form 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.
• Cover and allow pretzels to rise for 50-60 minutes, if desired.

Boil and Bake the Pretzels

• Add water to a large pot. Dissolve the diastatic malt powder and baking soda into the water and bring to a light boil. (If you don't have the malt powder, you may use brown sugar in it's place.)
• Place 3 pretzels into the water at 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 6-12 pretzels, depending on how large you make them. Serve with Mustard Dip.

Prepare the Mustard Dip

• In a medium bowl, combine sour cream, mayonnaise, 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.