I was thinking about pretzels and then came across this recipe for sourdough soft pretzels at King Arthur Flour. It was less finicky than the other recipe that I have, which you have to boil the pretzels in water with baking soda before baking, similar to bagels. So I thought since Bertha needed a feed, I'd give this one a whirl. It also only requires one rise. As usual, I changed it up a bit. Sourdough Pretzels (adapted from King Arthur Flour) 3/4 c warm water 1 T sugar 1 c unfed sourdough starter straight from the refrigerator 1/4 non-fat dry milk or dried buttermilk 3 c bread flour 1 T canola oil 1 1/2 t salt Topping 1 T sugar 2 T water kosher salt cinnamon sugar herbes de Provence Dissolve sugar in warm water. Add yeast and set aside until bubbly. Meanwhile mix sourdough starter, dried milk (or dried buttermilk), oil, and salt together. When yeast is ready pour into sourdough mixture. Gradually add flour mixing. Dough will remain s...