Ingredients

• 3 cups all-purpose flour
• 1 cup unfed sourdough starter
• 0.75 cups lukewarm water , or more as needed
• 0.25 cups powdered milk
• 2 tablespoons butter , melted
• 2 tablespoons brown sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 1 tablespoon water , Optional

Instructions

1. 1 Make the dough: Mix flour, sourdough starter, water, powdered milk, melted butter, brown sugar, yeast, and salt in a stand mixer fitted with a dough hook until dough comes together. Knead until smooth and elastic, about 5 minutes. Add additional water, 1 tablespoon at a time, if dough is dry.
2. 2 Remove dough from the bowl and shape into a ball. Clean and dry the bowl, then grease lightly. Return dough to the bowl, cover, and let rise at room temperature for 1 hour.
3. 3 Turn dough out onto a lightly greased surface. Fold and shape into a rectangle; divide into 12 equal pieces and cover with plastic wrap.
4. 4 Roll one piece dough into an 18-inch long rope; keep remaining dough covered while you work. Loop and twist the rope into a pretzel shape, and place onto a baking sheet. Roll and shape remaining pretzels.
5. 5 Preheat the oven to 450 degrees F (230 degrees C).
6. 6 Prepare a water bath by bringing 3 cups water to a boil in a pot. Reduce the heat to medium-low and stir in baking soda until dissolved. Lower one pretzel into the water bath and cook for 30 seconds, flipping halfway through. Remove with a slotted spoon or spatula and place back onto the baking sheet. Repeat with remaining pretzels.
7. 7 Beat egg with 1 tablespoon water in a small bowl. Brush egg wash over each pretzel, then sprinkle with coarse salt.
8. 8 Bake in the preheated oven until dark golden brown, 12 to 15 minutes. Remove from the oven and brush pretzels with melted butter. Cool for 5 minutes before serving.

Nutrition per serving