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

Prepare the Dough

• In a large bowl, mix together 1 cup sourdough starter (fed), 3/4 cup warm water, 3 cups all-purpose flour, 1/4 cup instant dry milk, 2 tablespoons Diastatic Malt Powder, 1 tablespoon butter (softened), 2 teaspoons instant yeast, and 1 1/2 teaspoons kosher salt.
• Knead by hand or mixer until dough is smooth, but slightly sticky.
• Place in a greased bowl and cover with a towel or plastic wrap. 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 18-20" 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 3-4 quarts water to a large pot. Dissolve 1 tablespoon brown sugar and 2 teaspoons baking soda into the water and bring to a light boil.
• 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. Repeat process until all of the pretzels have been boiled.

Prepare the Egg Wash and Bake

• In a small bowl, mix together 1 small egg + 1 T water to make an egg wash. Whisk well to combine. Brush egg wash over the pretzels.
• Sprinkle pretzels with 4 teaspoons sea salt.
• 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 1/4 cup sour cream, 1/4 cup mayonnaise, 1/4 cup yellow mustard, 2 tablespoons granulated sugar, 1 tablespoon dried minced onion, 1 tablespoon ranch salad dressing mix, 1 tablespoon whole grain mustard, and 1 teaspoon prepared horseradish. Mix well.
• Cover and refrigerate for 30 minutes. Serve with warm pretzels. Makes approximately 1 cup.