Adventures with Sourdough - Pretzels

     The sourdough starter was ready and waiting, but we didn't need any bread or rolls today. Our St. Louis Cardinals will play in Game One of the World Series tonight however, so pretzels seemed to be a good choice - a snack for the seventh-inning stretch. After the dough was mixed, kneaded and proofed, we formed the pretzels and dropped them into boiling water, thirty seconds on each side. Placed on an oiled cookie sheet, the pretzels were then sprinkled with coarse salt and baked in a hot oven. They turned out quite lovely - crusty brown with a soft interior, and best warm from the oven. The signature sourdough essence added an interesting punch of flavor, and served with a dip of melted cheddar cheese, these chewy fellows were pronounced a hit!