Homemade Soft Pretzels
1 ½ cups lukewarm water
1 Tbsp. active dry yeast
2 tsp. Petite Sea Salt
1 tsp. Sugar
4 ½ to 5 cups of all-purpose flour
½ cup milk lukewarm
5 Tbsp. baking soda
5-6 cups boiling water
unsalted butter for brushing
Course Sea Salt, optional garnish
Cinnamon Sugar, optional garnish
Cheddar Cheese Powder, optional garnish
1 Tbsp. active dry yeast
2 tsp. Petite Sea Salt
1 tsp. Sugar
4 ½ to 5 cups of all-purpose flour
½ cup milk lukewarm
5 Tbsp. baking soda
5-6 cups boiling water
unsalted butter for brushing
Course Sea Salt, optional garnish
Cinnamon Sugar, optional garnish
Cheddar Cheese Powder, optional garnish
IN the bowl of your mixer, combine the warm water with the yeast and lightly stir. In another large bowl, add the Petite Sea Salt, sugar, and flour.
WHEN the yeast dissolves, add the flour mixture and the warm milk. Using the dough attachment, mix everything until the dough comes together and is no longer sticky.
LET the dough rise until it doubles in size in a greased bowl and cover with a damp towel. It should take about an hour.
PUNCH down the dough and divide it into 9 pieces. Take each piece and roll it into a long rope, about 3 to 4 feet and about 3/4 of an inch in diameter. Shape each rope into a pretzel shape and place them onto greased cookie sheets and let them rise again for about 15 minutes.
PREHEAT oven to 450°F degrees.
IN a large pot, make a bath with baking soda and boiling water. Using a large spoon, lower each pretzel into the water for 30 seconds to one minute.
RETURN the pretzels to the cookie sheet and brush them with melted butter.
BAKE until golden brown, about 10 minutes.
REMOVE from oven and brush the tops of the pretzels with butter again while hot.
SPRINKLE pretzels with desired toppings: Course Sea Salt, Cinnamon Sugar, or Cheddar Cheese Powder.
WHEN the yeast dissolves, add the flour mixture and the warm milk. Using the dough attachment, mix everything until the dough comes together and is no longer sticky.
LET the dough rise until it doubles in size in a greased bowl and cover with a damp towel. It should take about an hour.
PUNCH down the dough and divide it into 9 pieces. Take each piece and roll it into a long rope, about 3 to 4 feet and about 3/4 of an inch in diameter. Shape each rope into a pretzel shape and place them onto greased cookie sheets and let them rise again for about 15 minutes.
PREHEAT oven to 450°F degrees.
IN a large pot, make a bath with baking soda and boiling water. Using a large spoon, lower each pretzel into the water for 30 seconds to one minute.
RETURN the pretzels to the cookie sheet and brush them with melted butter.
BAKE until golden brown, about 10 minutes.
REMOVE from oven and brush the tops of the pretzels with butter again while hot.
SPRINKLE pretzels with desired toppings: Course Sea Salt, Cinnamon Sugar, or Cheddar Cheese Powder.