|the pretzels were brushed with melted butter while still warm|
I have to say my husband and I were very happy with the result. Although they were not done the traditional way, these pretzels had the chewy factor with good flavor and the right texture. Since I seldom bake bread without replacing at least part of the flour with whole wheat, I combined 1 cup whole wheat flour and 2 cups all purpose flour. My sourdough starter has the consistency of pancake batter but I was using whole wheat flour so I had to add an extra 2 tablespoons of water to the mixture to get a slightly sticky dough. I used my handy bread machine for mixing the dough but I followed the rising time suggested in the recipe. Here's the SOURDOUGH PRETZELS recipe and procedure from the King Arthur Flour website.
|this one was sprinkled with black sesame seeds|