pretzels
3/4 cup lukewarm water*
1 cup unfed sourdough starter, straight from the refrigerator
3 cups King Arthur Sir Lancelot Unbleached Hi-Gluten Flour* or King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 tablespoons (1/2 ounce) non-diastatic malt powder or 1 tablespoon sugar
1 tablespoon butter or vegetable oil
1 1/2 teaspoons salt
2 teaspoons instant yeast
*Add an additional 2 tablespoons water if using high-gluten Lancelot flour.

topping
1 tablespoon non-diastatic malt powder or sugar
2 tablespoons water
pretzel salt
2 tablespoons melted butter

optional
directions
see this recipe's blog »