Soft Pretzels

• Vegetarian

• Baking & Spices

  • 1 pkg. Active dry yeast
  • 2 1/2 cups All-purpose flour
  • 1 tsp Salt
  • 1 Salt, Coarse
  • 1 tsp Sugar
  • 2 Tblsp. baking soda

• Dairy

  • 3 Tblsp butter

• Liquids

  • 2 cup Water

Found on lanascooking.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. sugar
• 1 pkg. active dry yeast
• 1 cup warm water
• 1 cup boiling water
• 2 tblsp. baking soda
• Coarse salt
• 3 tblsp. butter, melted

Directions

• Combine all the dough ingredients in a large bowl and beat until well combined. Turn out onto a lightly floured surface and knead for about 5 minutes until soft and smooth. Flour the dough and place it in a bag or bowl, covered, to rest for 30 minutes.
• While the dough rests, make the topping. Combine the boiling water and baking soda in a medium bowl or large measuring cup, stirring until the soda is completely dissolved. Note: this mixture will overflow a one-cup measure, so a larger container is needed for mixing. Allow the soda-water mixture to sit and cool to room temperature while you proceed with the pretzels.
• Preheat the oven to 475 degrees. Prepare a baking sheet with either a light coat of oil or line it with parchment paper.
• Divide the dough into 8 pieces. Allow the dough to sit uncovered for 5 minutes.
• Pour the cooled soda-water into a 9” square pan.
• Roll each piece of dough into a long thin rope and twist each into a pretzel shape. Working with 4 pretzels at a time, place them into the soda-water. Spoon the water over the tops of the pretzels and leave them to sit in the water for 2 minutes. Remove with a slotted spoon or spatula and place on the prepared baking sheet. Sprinkle with coarse kosher or pretzel salt. Allow the pretzels to rest, uncovered, for 10 minutes.
• Bake for 8-9 minutes or until golden brown. Remove the pretzels from the oven and immediately brush with the melted butter. Continue brushing until all the butter is used.
• Serve warm with mustard or cheese sauce.