Ingredients

The following ingredients have 32 Servings
  • 1/4 oz packet dry active yeast
  • 2 tsp sugar
  • 1 cup warm water
  • 1 tsp salt
  • 3 cups all-purpose flour ((plus more for surface))
  • 2 Tbsp unsalted butter
  • __
  • 3 Tbsp baking soda
  • Deep (wide cooking pan filled with water 2/3 or the way)
  • __
  • 2 Tbsp unsalted butter (melted)
  • Coarse salt

Instruction

  • Mix yeast and sugar in a bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
  • Mix flour and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
  • Slowly pour yeast mixture into flour mixture, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic. Let rise for 30-45 minutes.
  • Divide dough in smaller, manageable pieces. Roll each piece into about 1/4 inch thick rope. Cut the rope into about 5-inch long pieces. Flatten each piece and twist.
  • Place twists to a lightly greased baking sheet and let rest for 20 minutes.
  • Preheat oven to 450 degrees.
  • Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel twists in batches until puffed, about 30-45 seconds.
  • Take out onto a paper towel and return to baking sheet.
  • Brush with butter and sprinkle with coarse salt.
  • Bake until golden brown, 5-7 minutes.