Ingredients
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¾ cup milk
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¼ cup water
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1 ½ tablespoon sugar
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1 package active dry yeast
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2 ⅓ - 2 ½ cup all-purpose flour
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2 tablespoon butter, softened
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1 ¼ teaspoon fine sea salt
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3 cup hot water
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½ cup baking soda
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1 egg yolk, lightly beaten
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1 tablespoon cold water
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Coarse salt* (optional)
Directions
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In a small saucepan heat and stir milk, the 1/4 cup water, and the sugar over low heat until warm (110°F to 115°F). Pour into the large bowl of an electric mixer that has a dough hook. Sprinkle with yeast; let stand about 5 minutes or until foamy. Add 2 1/3 cups of the flour, the butter, and the 1 1/4 teaspoons salt. Using the electric mixer fitted with the dough hook, beat on low speed for 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. (The dough should pull away from the sides of the bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.)
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Turn out dough onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly; shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
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Preheat oven to 450°F. Lightly grease a large baking sheet; set aside.
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Punch down dough. Turn out onto a clean, dry work surface. Divide dough into eight portions. Roll and stretch each portion into a 30-inch-long rope. (If the dough seems tight and does not want to stretch, cover and let rest about 10 minutes or until it relaxes.)
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To shape each pretzel, form each rope into a U-shape. Cross the ends over each other twice, then lift the ends across to the bottom of the U-shape (to form a pretzel shape); press to seal.
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In a deep bowl or pot slightly larger than each pretzel stir together the 3 cups hot water and the baking soda. Using a slotted spoon, lower pretzels, one at a time, into baking soda mixture for 10 seconds. Remove pretzels and place on paper towels to blot the bottoms dry. Arrange pretzels 2 inches apart on the prepared baking sheet.
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In a small bowl combine egg yolk and the 1 tablespoon cold water. Brush pretzels with egg yolk mixture. If desired, sprinkle with coarse salt. Bake for 10 to 12 minutes or until deep golden brown. Cool slightly on a wire rack; serve warm.
*Tip:
You can order salt for pretzels from online sources such as amazon.com.
Nutrition Facts (per serving)
| 191 | Calories |
| 4g | Fat |
| 32g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 191 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 2g | 10% |
| Cholesterol 33mg | 11% |
| Sodium 862mg | 37% |
| Total Carbohydrate 32g | 12% |
| Total Sugars 4g | |
| Protein 6g | 12% |
| Calcium 38mg | 3% |
| Iron 1.8mg | 10% |
| Potassium 89mg | 2% |
| Folate, total 91.7mcg | |
| Vitamin B-12 0.2mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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