Honestly, soft pretzels might just be my favorite snack food. I can’t pass one by, whether from street vendors or even just in the mall. Nothing, however, can beat homemade.
- 1 cup milk
- 1 package ActiveDry yeast
- 2 and a half tablespoons of packed light brown sugar
- 2 1/4 cup of all-purpose flour
- 10 tbsp room-temperature butter
- 1 tsp fine salt
- 1/3 cup baking soda
- 3 cups hot water
- a small container of pretzel or coarse salt
Start by heating your milk to about 110 degrees F in a saucepan. Transfer to a bowl and add your package of yeast. Proof by letting sit for about 3 minutes or until you start to see slight bubbles or frothing. Then, stir in your sugar until dissolved. Add one cup of your flour and then melt in 2 tablespoons of the butter. Mix in fine salt and rest of flour. Turn out your dough onto a floured surface and knead for five minutes until elastic but smooth. Place in a greased bowl, cover with a towel, and let rise for an hour or until doubled in size.
Then, punch your dough and turn out. Grease a baking sheet and preheat your oven to 450 degrees. Divide your dough into 6 roughly equal-sized pieces. Stretch, rolling and slapping the center against the center, until you have ropes about 30 inches long. Twist into the classic pretzel shape. Mix your hot water and baking soda in a separate dish. Dip each pretzel into the wash. Then, sprinkle with the coarse salt and place on the baking tray. Cook for about 8 minutes. Meanwhile, melt your remaining butter. When the pretzels are fully baked, brush lightly with your melted butter. Enjoy while warm! If you’re not eating them all right away, leave unbrushed until you’re ready to eat.