Soft Pretzel Recipe
1 cup milk
2 1/2 teaspoons yeast
3 Tablespoons brown sugar
2 1/4 cups flour
2 Tablespoons unsalted butter
1 teaspoon salt
Kosher salt, for sprinkling
In a medium saucepan, warm milk, add butter to melt and stir in brown sugar. Let cool until lukewarm and add yeast. Stir in 1 1/4 cup flour and salt. Add remaining 1 cup flour.
Knead about 5 minutes until smooth but slightly tacky, can add more flour while kneading if needed. Put in a greased bowl (butter or vegetable oil), cover with greased plastic wrap, and rise in a warm place 1 hour.
Fill a large pot with 10 cups water and 2/3 cups baking soda. Bring to a boil (be careful, the baking soda can bubble up and burst, so lower the heat a bit or stir down bubbles so you don’t get burned. You can also add 2 Tablespoons brown sugar to the water to help it not bubble up too crazy.)
Preheat oven to 450. Prepare a baking sheet by greasing with vegetable oil.
While the water is heating up, divide dough into 6 or 7 balls. Roll into a snake, lift up ends, twist once in the middle, and press ends into the bottom portion to make a pretzel shape - or make whatever shape you want.
When the water is a rolling boil, drop 2 or 3 pretzels in the water. You can stretch them out a bit before you drop them in. Boil about 10 seconds, lift out with a slotted spoon, and place on baking sheet.
When the sheet is full, and water has dried a bit, sprinkle with kosher salt.
Bake 6 or 7 minutes, turn baking sheet, bake 5-6 minutes longer, or until they’re as dark as you’d like. Cool on a rack.
You could drizzle melted butter over the top, or serve with cheese sauce, or with honey mustard.
Homemade honey mustard: mix 1/3ish cup mayonnaise with 2 Tablespoons yellow prepared mustard, mix in 2 Tablespoons honey. Refrigerate.
Pretzels freeze well so I usually double or triple the recipe and store the rest in freezer bags. Before eating, warm up about 30 seconds in microwave.
1 cup milk
2 1/2 teaspoons yeast
3 Tablespoons brown sugar
2 1/4 cups flour
2 Tablespoons unsalted butter
1 teaspoon salt
Kosher salt, for sprinkling
In a medium saucepan, warm milk, add butter to melt and stir in brown sugar. Let cool until lukewarm and add yeast. Stir in 1 1/4 cup flour and salt. Add remaining 1 cup flour.
Knead about 5 minutes until smooth but slightly tacky, can add more flour while kneading if needed. Put in a greased bowl (butter or vegetable oil), cover with greased plastic wrap, and rise in a warm place 1 hour.
Fill a large pot with 10 cups water and 2/3 cups baking soda. Bring to a boil (be careful, the baking soda can bubble up and burst, so lower the heat a bit or stir down bubbles so you don’t get burned. You can also add 2 Tablespoons brown sugar to the water to help it not bubble up too crazy.)
Preheat oven to 450. Prepare a baking sheet by greasing with vegetable oil.
While the water is heating up, divide dough into 6 or 7 balls. Roll into a snake, lift up ends, twist once in the middle, and press ends into the bottom portion to make a pretzel shape - or make whatever shape you want.
When the water is a rolling boil, drop 2 or 3 pretzels in the water. You can stretch them out a bit before you drop them in. Boil about 10 seconds, lift out with a slotted spoon, and place on baking sheet.
When the sheet is full, and water has dried a bit, sprinkle with kosher salt.
Bake 6 or 7 minutes, turn baking sheet, bake 5-6 minutes longer, or until they’re as dark as you’d like. Cool on a rack.
You could drizzle melted butter over the top, or serve with cheese sauce, or with honey mustard.
Homemade honey mustard: mix 1/3ish cup mayonnaise with 2 Tablespoons yellow prepared mustard, mix in 2 Tablespoons honey. Refrigerate.
Pretzels freeze well so I usually double or triple the recipe and store the rest in freezer bags. Before eating, warm up about 30 seconds in microwave.
