Chewy, butter, and warm! There’s nothing like
fresh-from-the-oven pretzels to bring back lovely childhood memories
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| Soft Pretzels |
Soft Pretzels ingredients: 1 pack active dry yeast (around 2
and 1/4 teaspoons; we used Fleischmann's). 1/2 cup warm water at approximately
110F. 1 teaspoon white sugar. 2 cups all-purpose flour. 1/4 cup white sugar.
3/4 teaspoon salt. 1 tablespoon butter, melted. 1/4 cup water
For baking soda solution: 2 tablespoon baking soda. 1 cup
hot water. 2 tablespoons coarse sea salt. 2 tablespoons melted butter, for
brushing. Cheddar cheese dip, to serve
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| Soft Pretzels recipe |
Soft Pretzels recipe: 1- In a bowl, dissolve yeast in warm water.
Add 1 teaspoon sugar and stir to dissolve. Let stand for 10 minutes or until
mixture is slightly cloudy. 2- In the bowl of an electric mixture fitted with
the dough hook attachment, combine flour, 1/4 cup sugar, and salt. Make a well
in the center. Add butter and yeast mixture. Mix for 4 minute, and then add
water. Continue to knead for another 4 minutes or until dough forms a ball. 3-
Cover bowl with a moist towel. Let rest for 2 hours to allow it to rise. The
dough should double in size. 4- Divide dough into 6 portions. about 88 grams
each. Shape into balls. Let rest, covered, for another 30 minutes. 5- Preheat
the oven to 400F Make the baking soda solution by combining baking soda and
water. Stir until well combined; set aside. 6- Roll dough into 24-inch ropes.
Twist into pretzel shapes, overlapping the two ends. Make sure to secure the
ends well. Repeat with remaining dough. 7- Dip a pastry brush in the baking
soda solution and lightly brush the top of each pretzel. Place pretzels on a
baking sheet lined with parchment paper or a Slipat mat. Sprinkle coarse sea
salt on each pretzel. 8- Bake in the preheated oven for 8 minutes or until
golden brown. Brush with melted butter and serve with Cheddar cheese dip, if
desired
