Ingredients

The following ingredients have 4 Servings
  • 4 cups all-purpose flour
  • 2 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/2 cup Milk
  • 1/2 cup water
  • 2 packages active dry yeast
  • 3 tablespoons softened butter
  • coarse kosher or sea salt
  • 1/2 cup baking soda
  • 2 quarts water

Instruction

  • Combine milk and water and warm to approximately 110°F.
  • Dissolve yeast in warm milk.
  • Measure flour and salt and whisk together. Make well in the center of flour. Sprinkle sugar in well.
  • Add milk and yeast to the well in the flour. Let bloom for 15 minutes, before proceeding.
  • Add softened butter. Knead dough with dough hook on mixer, or by hand into a smooth dough.
  • Divide dough into 12 equal parts. A scale will help make them even. Weigh the entire dough ball and divide by twelve to get measurement for each dough ball.
  • Roll each dough ball on board with the palm of your hands to form a rope. Start in the center and press dough while rolling back and forth, to create a rope that is at least 20" long, that is tapered at the ends.
  • Place rope on parchment lined baking sheet in the shape of the letter U.
  • Cross the two ends of dough and lay flat on sheet. Twist ends one more time.
  • Fold both ends down to the bottom of where the U was. Press to hold. Continue with remaining dough.
  • When all of the dough is rolled and shaped, place the tray in the refrigerator to rest for about 1 hour.
  • After resting, turn oven on to 400°F. Add baking soda to water, in a large pot. Heat water to a low boil.
  • Score dough with sharp knife on bottom edge. Using a slotted spoon, drop pretzels in water bath for 10 seconds, in small batches. Turn to other side.
  • Remove from water bath and place on parchment lined baking sheet. Sprinkle with desired amount of salt. Continue until all of the pretzels are done.
  • Bake for 10-15 minutes until you achieve a dark crust. (It took mine a couple minutes longer)
  • Best enjoyed warm.