SOFT PRETZELS

These are fantastic pretzels.  They are nice and soft and you really have to stop yourself from eating more.
Next time I make these I will make a double batch.  This recipe gives you approx. 6 pretzels.

Warm your milk slightly or leave at room temp for a couple of hours.  In a mixer add the sugar and yeast and wait for it to bubble.

Add the flour and 2 tablespoons of melted butter along with the fine salt.

With the dough hook start combining the ingredients and then turn mixer on full and knead for about 5 minutes.  During this time if the dough does not come away from the bowl add such a small amount of flour, tablespoon or so and mix a little longer.

Grease a bowl

Place the dough into the bowl.

 

Cover and let rise until double in size.

Roll into a log.

Divide into 6 pieces.

Roll out each piece into a long log.  Take each end and pick up and hit the board with it, stretching it at the same time.

When you have your desired length criss cross the ends and place one end through the circle as if to tie it.   

Dip each pretzel into the baking soda and water quickly and place on a pan lined with parchment paper.

Dip into the melted butter.  Bake at 350 for approx. 15 minutes.  Check from time to time for doneness.

These are so good.

ENJOY!

RECIPE

  • 1 cup milk
  • 1 package active dry yeast, or 2 tablespoons
  • 3 tablespoons packed light brown sugar
  • 2 1/4 cups all-purpose flour, plus more for kneading
  • 10 tablespoons unsalted butter (2 tablespoons for the dough)
  • 1 teaspoon fine salt
  • FOR DIPPING BEFORE BAKING
  • 1/3 cup baking soda
  • 3 cups water
  • 2 tablespoons coarse salt

SAUCE

  • 1/4 cup mayonnaise
  • 1/4 cup dijon mustard
  • 3 tablespoons packed light brown sugar
  • 1/2 teaspoon cider vinegar
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