April 7, 2010

Homemade Soft Pretzels

This is the second time I have made these and they are so good! I'm pretty sure that I found this recipe on the Food Network. I was running short on time, so I just gave them a quick twist instead of shaping into pretzels.


  • 1 c milk
  • 1 package active dry yeast
  • 3 tbsp packed light brown sugar
  • 2 1/4 c all-purpose flour, plus more for kneading
  • 10 tbsp butter, plus more for greasing
  • 1 tsp regular salt
  • 1/3 c baking soda
  • 2 tbsp coarse salt

  • Heat milk in a saucepan and bring to a boil. Pour into a medium bowl and sprinkle in the yeast. Allow the yeast to sit, about 2 minutes.
  • Stir in brown sugar and add 1 c flour.
  • Dice 2 tbsp butter and soften; stir into mix.
  • Add the remaining 1 1/4 c flour and salt to make a stick dough.
  • On a lightly floured surface, knead the dough until smooth but still slightly tacky; about 5 minutes (add more flour if needed, 1 tbsp at a time).
  • Shape dough and place into greased bowl. Cover with plastic and allow to rise in a warm spot until doubled, about 1 hour.
  • Preheat oven to 450 and grease a large baking sheet.
  • Divide dough into 6 pieces. Roll and stretch each piece with your hands into a 30-inch rope. Form into pretzel shapes.
  • Dissolve baking soda in 3 c warm water in shallow baking dish. Gently dip each pretzel in the baking soda solution. Arrange on the prepared baking sheet.
  • Sprinkle with coarse salt.
  • Bake until golden brown, 10 to 12 minutes.
  • Take soft pretzels out of the oven. Melt the remaining 8 tbsp of butter, dip the hot pretzels in melted butter.
  • Place on a wire rack to let excess butter drip off.
  • Serve warm and enjoy!

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