- Level: Easy
- Total: 2 hr 20 min (includes rising and cooling times)
- Active: 35 min
- Yield: 12 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 3782 mg
- Level: Easy
- Total: 2 hr 20 min (includes rising and cooling times)
- Active: 35 min
- Yield: 12 pretzels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 6 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 3782 mg
Ingredients
Directions
- Add the yeast to 2 cups warm water (no hotter than 110 degrees F) in a bowl and whisk until dissolved. Slice 1/2 stick (4 tablespoons) of the butter into thin slices. Lightly whisk the butter slices and brown sugar into the yeast mixture, then fold in 2 cups of the flour with a rubber spatula until combined. Add the salt and remaining 2 1/2 cups flour and mix until combined; the dough will be sticky.
- Place the dough on a floured surfaced and knead until smooth but still slightly sticky, 8 to 10 minutes. Place in a bowl that has been sprayed with cooking spray and cover with plastic wrap. Allow the dough to double in size, about 1 hour 30 minutes.
- Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray.
- Deflate the dough by punching it in the center, then, on a lightly floured surface, divide it into 12 pieces. Roll the pieces until they are about 1/2 inch thick, then form each into a pretzel shape.
- Whisk the baking soda into 4 cups warm water until dissolved. Dip each pretzel into the mixture, then place on the prepared baking sheet. Sprinkle with pretzel salt and bake until golden brown, about 10 minutes.
- Meanwhile, melt the remaining 1 1/2 sticks butter and transfer to a shallow dish. When the pretzels are done, dip the salt side of each in the butter. Place on a drying rack and allow to cool slightly. Serve warm.
