By Deborah Vogts
Sourdough Pretzels with Mustard Dip
Ingredients
1 cup sourdough starter, fed and active
3/4 cup warm water
3 cups all-purpose flour
1/4 cup instant dry milk
2 Tbs. Diastatic Malt Powder or brown sugar
1 Tbs. butter room temperature
2 tsp. instant yeast
1 1/2 tsp. kosher salt
3-4 quarts water for boiling
1 Tbs. brown sugar
2 tsp. baking soda
4 tsp. sea salt for topping
1 large egg + 1 tablespoon water (egg wash)
Mustard Dip
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup yellow mustard
1 Tbs. whole grain mustard
1 Tbs. dried minced onion
1 Tbs. ranch salad dressing mix
1 Tbs. granulated sugar
1 tsp. prepared horseradish
Instructions
Prepare the Dough
In a large bowl, mix the fed sourdough starter, water, flour, instant dry milk, diastatic malt powder, softened butter, instant yeast and kosher salt.
Knead until dough is smooth but slightly sticky. Place in greased bowl and cover. Allow to rise for 45-60 minutes. Toward the end of the rising time, preheat oven (convection, if possible) to 425 F.
Form the Pretzels
Turn the dough out onto a lightly greased work surface. Push 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.
Boil and Bake the Pretzels
Add water to a large pot. Dissolve the brown sugar and 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. Prepare egg wash by whisking together 1 egg and 2 tablespoons water. Brush over the pretzels and then sprinkle each with sea salt. Repeat process until all of the pretzels have been boiled.
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.
Mustard Dip
In a medium bowl, combine sour cream, mayonnaise, yellow mustard, whole grain mustard, dried minced onion, ranch salad dressing mix, granulated sugar and prepared horseradish. Mix well. Cover and refrigerate for 30 minutes.
Serve with warm pretzels. Makes approximately 1 1/4 cups.
See the recipe online for process pictures and more details here.
