Sourdough Pretzels

🥘 Ingredients

• water 198 g
• sourdough starter 227 g
• bread flour 360 g
• nonfat dry milk 28 g
• granulated sugar 14 g
• non-diastatic malt powder (alternative) 18 g
• butter or vegetable oil 1 Tbsp
• salt 9 g
• instant yeast 2 tsp
• granulated sugar 14 g
• non-diastatic malt powder (alternative) 14 g
• water 28 g
• coarse pretzel salt
• melted butter 28 g

1. 1

   Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper . If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the pretzels won't stick.
2. 2

   Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead water , unfed/discard sourdough starter , bread flour , nonfat dry milk , granulated sugar or non-diastatic malt powder (alternative) , butter or vegetable oil , salt , and instant yeast — by hand, mixer, or bread machine — to make a cohesive, fairly smooth dough. It should be slightly sticky; if it seems dry, knead in an additional tablespoon or two of water.
3. 3

   Cover the dough and let it rest for 45 minutes . It will rise minimally. Towards the end of the rising time, preheat the oven to 350°F.
4. 4

   Turn the dough out onto a lightly greased work surface, fold it over a few times to gently deflate it, then divide it into 12 pieces, each weighing about 2 1/4 to 2 1/2 ounces.
5. 5

   Roll each piece of dough into an 18" rope. Shape each rope into a pretzel.
6. 6

   Dissolve the granulated sugar or non-diastatic malt powder (alternative) in the water . Brush the pretzels with the solution, and sprinkle lightly with coarse pretzel salt .
7. 7

   Alternatively, in a large pot, boil together 6 cups of water and 2 tablespoons baking soda. Put 4 pretzels at a time into the boiling water, and cook for 1 minute. Transfer boiled pretzels to the prepared baking sheet.
8. 8

   Bake the pretzels for 25 to 30 minutes , until they're a light golden brown.
9. 9

   Note: This is correct; there's no need to let the shaped pretzels rise before baking.
10. 10

    Remove the pretzels from the oven, and brush with melted butter .
11. 11

    Tip: Want to make your pretzels even chewier? Substitute our high-gluten flour in place of the bread flour called for; no additional changes are necessary.