Buttery Pretzels

Total Time:
2 hr 20 min
30 min
1 hr 35 min
15 min

12 pretzels

  • 1 tablespoon active dry yeast
  • 2 sticks unsalted butter
  • 5 tablespoons packed light brown sugar
  • 4 1/2 cups all-purpose flour, plus more for kneading
  • 1 tablespoon fine salt
  • Nonstick cooking spray, for greasing the bowl and baking sheet
  • 3/4 cup baking soda
  • Pretzel salt, for sprinkling
  • 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.

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