Ingredients
The following ingredients have 2 Servings
- 1 ounce package active dry yeast (1 envelope or 2 ¼ teaspoons of active dry yeast)
- 1 cup warm water
- 1 tablespoon melted butter
- 1 tablespoon honey
- 1 teaspoon salt
- 3 - 3 ½ cups of all-purpose flour
- Flaked sea salt for sprinkling on top
- 9 cups water
- ½ cup baking soda
Instruction
- Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with silicone mats of parchment paper. If using parchment, spray with nonstick cooking spray.
- Pour the warm water into a large mixing bowl of a stand mixer with the dough hook attachment and stir in the yeast. Let stand for 1-2 minutes.
- Add 1 tablespoon honey, 1 tablespoon melted butter, and salt and mix until combined. Add 3 cups of flour and combine, adding more flour as needed until a ball of dough is formed and it’s no longer sticky; about 5 minutes. When you poke your finger into it, it should spring back. (If you don't have a stand mixer, stir by hand using a wooden spoon).
- Turn the dough out onto a floured surface and knead for 3 minutes. Alternatively, if using a stand mixer, use the dough hook and stir at medium-low speed for 3 minutes.
- Form a ball with the dough, cover with a clean dish towel and let rest for 10-15 minutes. Meanwhile, boil baking soda and water.
- Cut dough into 8 equal pieces and roll them into a long snake-like piece of dough. Twist to form the pretzel shape, or any shape you like.
- Place shaped pretzels in the baking soda bath for 30-60 seconds, then transfer to the lined baking sheets. Brush the tops with an egg wash and sprinkle with flaked sea salt and bake at 400 degrees F for 12-15 minutes, or until pretzels are golden brown.
- Let cool for several minutes and enjoy warm with butter, mustard or nacho cheese sauce.