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Sourdough Pretzels with Mustard Dip


Here's a recipe we love at any time of year. Best served warm, fresh from the oven, but they're also good warmed in a toaster oven.

1 cup "unfed" sourdough starter
3/4 cup warm water
3 cups all-purpose flour
1/4 cup dry milk powder
2 tablespoons non-diastatic malt powder
1 tablespoon butter
2 teaspoons instant yeast
1 1/2 teaspoons salt
3-4 quarts water for boiling
1 tablespoon non-diastatic malt powder
2 teaspoons baking soda
sea salt

In a large bowl, mix together sourdough starter, water, flour, milk powder, malt powder, butter, yeast, and salt. Knead by hand or mixer until dough is smooth, but slightly sticky. Cover and allow to rise for 45 minutes. Toward the end of the rising time, preheat "convection" oven to 425 degrees. 

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 malt powder and baking soda into the water and bring to a boil. Place 3 pretzels into the water a time and boil for 50-60 seconds. Remove with a slotted spoon 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 15-17 minutes until pretzels are golden brown. Remove and place on wire racks. Makes 12 pretzels. Serve with Mustard Dip.

Mustard Pretzel Dip:
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup prepared mustard
1 tablespoon sugar
1 tablespoon dried minced onion
1 tablespoon ranch salad dressing mix
1 teaspoon prepared horseradish

In a medium bowl, combine all of the ingredients and mix well. Cover and refrigerate for 30 minutes. Serve with warm pretzels. Makes 1 1/4 cups.
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