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   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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Some people don't understand that food is supposed to be tasty   
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