Ingredients
Dough Ingredients
- 1 cup milk
- 5 tablespoons unsalted butter, divided
- 3 tablespoons light brown sugar, packed
- 2¼ teaspoons instant/rapid-rise yeast (1 package)
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon fine salt
Baking Soda Bath
- ¼ cup baking soda
- 2¼ cups warm water
Topping
- ¾ teaspoon coarse salt
Instructions
- Warm liquid ingredients: Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; avoid boiling. Alternatively, warm in a small saucepan. Stir in the brown sugar until dissolved and set aside to cool slightly.
- Mix dough: In the bowl of an electric mixer with a paddle attachment, combine the flour, yeast, and fine salt. Mix on low speed for about 1 minute. Slowly add the warm milk/butter mixture while mixing. Once a cohesive mass forms, switch to the dough hook and knead on medium-low for about 5 minutes until smooth but slightly tacky. Alternatively, knead by hand.
- Let dough rise: Shape dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 2 hours.
- Preheat oven and prep baking sheet: Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper and lightly spray with nonstick spray.
- Prepare baking soda bath: In a 2-quart baking dish, dissolve ¼ cup baking soda in 2¼ cups warm water. Set aside.
- Divide and shape dough: Punch down the risen dough, turn it onto a clean surface, and if sticky, dust lightly with flour. Shape into a log and cut into 6 equal pieces. Cover with a damp towel to prevent drying. Roll each piece into a 24-inch rope by stretching and slapping on the countertop.
- Dip and form pretzels: Dip each rope into the baking soda bath, letting excess drip off. Shape each into a pretzel by forming a U, crossing the ends over and twisting, then pressing ends down onto the bottom of the pretzel on the baking sheet. Sprinkle evenly with coarse salt.
- Bake the pretzels: Bake in the preheated oven for 8 to 12 minutes until golden brown, watching carefully to prevent burning on the bottoms.
- Brush with butter: Melt the remaining 3 tablespoons of butter and brush onto the hot pretzels immediately after baking for a rich flavor.
- Enjoy and store: Best enjoyed warm fresh from the oven. Reheat leftovers in the oven or microwave. If desired, substitute coarse salt with a cinnamon sugar topping by brushing with butter after baking and sprinkling with a mixture of ½ cup sugar and ¾ teaspoon cinnamon.
Notes
- Active dry yeast can be used in place of instant yeast but requires dissolving in warm milk and butter, letting it become frothy for about 10 minutes before mixing.
- For cinnamon sugar pretzels, omit the coarse salt and sprinkle with cinnamon sugar after brushing with butter post-baking.
- Make-ahead tip: Dough can be refrigerated up to three days or frozen for several months after rising. Thaw refrigerated dough before shaping. Shaping into pretzel bites when cool is possible but allow 30 minutes for puffing before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
