To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe. Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise.The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave). Melt the remaining 3 tablespoons of butter and brush on the baked pretzels.Bake until golden, 8 to 12 minutes watch the bottoms carefully as they can burn. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other - making a twist in the center - and press the ends onto the bottom of the pretzel). Using two hands, gently dip each "rope" into the soda solution.Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. (If the dough seems sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces cover with a damp dishtowel so the dough doesn't dry out. Punch the dough to deflate it, then turn it out onto a clean work surface.(Dipping the pretzel dough in a baking soda solution gives the pretzels a nice golden brown crust.) Stir until the baking soda is dissolved set aside. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water.Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray. Let rise in a warm spot until doubled in size, 1 to 2 hours. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. Mix on low speed until well combined, about 1 minute. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt.(Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved set aside. Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds do not boil.Quick Cinnamon Buns with Buttermilk Glaze.Note: This recipe was updated with new instructions and photos in 2019. Melt the remaining three tablespoons of butter and brush on the baked pretzels.Įnjoy the pretzels warm out of the oven, or reheat them in an oven or microwave. Sprinkle evenly with the coarse salt.īake until golden, 8 to 12 minutes. Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other - making a twist in the middle - and press the ends onto the bottom of the pretzel). This solution is what gives the pretzels a nice golden brown crust. Gently dip each “rope” into the soda solution. Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.Ĭombine the baking soda with warm water in a 2-quart baking dish and stir until dissolved. Shape the dough into a log and cut into six equal pieces. Punch the dough to deflate it, then turn it out onto a clean work surface. Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes. When the dough forms a cohesive mass, switch to the dough hook. With the mixer on low, gradually add the warm milk mixture to the bowl. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour with the yeast and salt.
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