Daily Bread #20: Soft Pretzels

These soft pretzels are quick, easy to put together and can be served along with soup or just as an awesome snack! 

- Recipe -

● 2-1/4 t. (1/4-ounce envelope) yeast

● 1 T. brown sugar

● 1/4 cup warm water (100° to 110°)

● 1-1/2 cups warm milk (100° to 110°)

● 1-1/2 t. salt

● 4-1/2 cups flour

● 1 egg, beaten

● Coarse or Kosher salt

1. Stir yeast, brown sugar and warm water in large mixing bowl until yeast dissolves. Let sit 5 to 10 minutes or until it gets foamy.

2. Stir in the warm milk and salt. Then stir in 4 cups of the flour. (If using a mixer with a bread hook, mix 4 cups of flour in with the hook.) Once the dough starts coming together, add the last 1/2 cup of flour and continue letting it knead for 5 minutes. (If making the dough by hand, turn the dough out onto a lightly floured board and knead for 5 minutes) Whether using the dough hook or kneading by hand, the dough should be smooth, elastic and slightly sticky.

3. Turn the dough out onto a lightly floured board, cover with a towel. Let the dough rest for 5 minutes.

4. Preheat oven to 425 ̊F. and line a baking sheet with parchment.

5. Cut the dough into 24 even pieces. Roll each piece into a 12 inch long rope. Twist the rope into a pretzel shape and place on the baking sheet.

6. Brush the tops of the pretzels with the beaten egg, then sprinkle with coarse or kosher salt.

7. Bake for 12-15 minutes, just until the pretzels are golden brown. Remove the baking sheet and let cool on rack.

Delicious warm! Can also be served dipped in a warm pizza sauce, warm cheese sauce or mustard.

Download pdf recipe for: Soft Pretzels