Soft Pretzels

DifficultyAdvanced

Bavarian style pretzels, best served with a crisp, Bavarian beer. Naturlik!

Pretzels must (ed. "highly recommended by some") be paired with a cheesy dipping sauce and beer. Plan your shopping and cooking accordingly.

Rolling the pretzels may be difficult! They get easier with practice.

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Prep Time20 mins

 1 cup Scalled milk
 1 Package yeast
 3 tbsp Light brown sugar
 2 ¼ cups All-purpose flout
 2 tbsp Unsalted butter
 1 tsp Salt
  cup Baking soda
 3 cups Warm water
 6 tbsp Melted butter
 2 tbsp Kosher salt

1

Slowly warm the milk in a saucepan until it's about 110-115 degrees. Pour milk into a bowl and add in yeast. After a few minutes, add brown sugar and 1 cup of flour with a wooden spoon. Stir in 2 tablespoons of softened butter. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough.

2

Pour 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.

3

When dough has risen to at least twice the original size, empty bowl onto a lightly floured surface. 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 slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape. Let rise a second time (around 30 minutes).

4

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently 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 at 450 degrees.

5

Melt remaining butter. Brush or dip pretzels with melted butter. Serve warm, preferably with a beer.

Category, Cooking Method

Ingredients

 1 cup Scalled milk
 1 Package yeast
 3 tbsp Light brown sugar
 2 ¼ cups All-purpose flout
 2 tbsp Unsalted butter
 1 tsp Salt
  cup Baking soda
 3 cups Warm water
 6 tbsp Melted butter
 2 tbsp Kosher salt

Directions

1

Slowly warm the milk in a saucepan until it's about 110-115 degrees. Pour milk into a bowl and add in yeast. After a few minutes, add brown sugar and 1 cup of flour with a wooden spoon. Stir in 2 tablespoons of softened butter. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough.

2

Pour 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.

3

When dough has risen to at least twice the original size, empty bowl onto a lightly floured surface. 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 slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape. Let rise a second time (around 30 minutes).

4

Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently 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 at 450 degrees.

5

Melt remaining butter. Brush or dip pretzels with melted butter. Serve warm, preferably with a beer.

Soft Pretzels

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