Perfect Soft Pretzels
Soft pretzels are a lovely salty treat good for any day! As a recipe shared through our home and those we know, we're confident when we say you'll enjoy this simple delight. See the recipe below!
Total: 1 hr - Prep: 30 min - Cook: 30 min Makes: 6 pretzels and 1/2 cup sauce
What you will need:
1 cup milk
1 package active dry yeast
3 tbsp packed light brown sugar
2 1/4 cups all-purpose flour, plus more for kneading
10 tbsp unsalted butter, plus more for greasing
1 tsp fine salt
1/3 cup baking soda
2 tbsp kosher salt
Make the pretzels: Warm the milk in a saucepan until it reaches 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften for about 2 minutes, then stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 450 degrees and grease a large baking sheet. Flatten the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and patting the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 cups of warm water in a shallow baking dish. Dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10 to 12 minutes.
Melt the remaining 8 tablespoons butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off.