Pretzel Dough:

• 3/4 cup milk
• 1 cup unfed sourdough starter
• 1 tbsp. softened butter or oil
• 3 cups bread flour
• 1 tbsp. sugar
• 1 1/2 tsp. salt
• 2 tsp. instant yeast

In a large mixing bowl (or stand mixer) add all of the pretzel dough ingredients.

Mix them all together to make the dough; the dough should stick together.

Knead until smooth (about 10 minutes by hand). You may need to add a few extra Tablespoons of water to make a cohesive dough.

Cover the dough and let it rest about 45 minutes.Preheat your oven to 350 degrees F.

Prepare a baking sheet by covering it with a silicone mat or parchment paper. Spray oil lightly over parchment paper to prevent sticking.

Roll the dough out about 1/2 inch.

Cut the dough into 12 equal pieces.Roll each piece of dough into a rope about 18 inches long.

Form each dough rope into a pretzel.

Lay each raw pretzel on your baking sheet. (If using an immersion bath method do it now). Brush the baking soda wash over each pretzel evenly. (if using) Sprinkle salt on the wet pretzels.

Bake at 350 degrees F. for 20 minutes or until golden brown. Remove to cooling rack. Brush the warm pretzels with melted butter to add shine and flavor.

Baked Baking Soda Bath:

On a baking sheet with a silicone mat or parchment paper

Spread 1 1/3 Cups Baking soda in an even layer

Bake at 250 degrees F. for 60 minutes

Pour into 4 cups of warm water in a low wide pot, bowl or saucepan to 3 inches depth.

Using a large slotted spoon lay the raw bagels in the bath for 2 minutes.

Turn pretzel over in bath for another minute or two.

Remove to bath of plain water to rinse.

Lay back on baking sheet and sprinkle with pretzel salt.

Bake as directed.

Whole Egg Wash:

Instead of baking soda brush a beaten egg mixed with a tablespoon of water over the raw pretzels. We did this method and the pretzels did brown nicely.

Egg White Wash:

If you want your pretzels shiny and not browned this one will do the trick. Beat an egg white with a Tablespoon of water. Brush on the raw bagels.