MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lancelot's Sourdough Pretzels
Categories: Breads, Snacks
Yield: 12 Servings

MMMMM--------------------------PRETZELS-------------------------------
3/4 c + 2 tb lukewarm water
1 c Unfed sourdough starter;
- straight from the ice box
3 c King Arthur Sir Lancelot
- Unbleached Hi-Gluten Flour
1/4 c Nonfat dry milk
2 tb Non-diastatic malt powder
+=OR=+
1 tb Sugar
1 tb Butter
1 1/2 ts Salt
2 ts Instant yeast

MMMMM--------------------------TOPPING-------------------------------
1 tb Non-diastatic malt powder or
- sugar
2 tb Water
Pretzel salt
2 tb Melted butter

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.

Mix and knead the dough ingredients - 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.

Cover the dough and let it rest for 45 minutes. It will
rise minimally. Towards the end of the rising time, set
the oven @ 350ºF/175ºC.

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.

RECIPE FROM: https://www.copymethat.com

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