Hot Buttered Pretzels

Forrest’s parents came over to make soft pretzels with us.  They were delicious!  Next time I’ll check to be certain I’m not out of cinnamon so we can have dessert pretzels!

 

Hot Buttered Pretzels
Adapted from King Arthur Flour

Dough Ingredients

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons regular instant yeast
  • 7/8 to 1 cup warm water*
  • Topping
  • 1/2 cup warm water
  • 2 tablespoons baking soda
  • coarse, kosher or pretzel salt
  • 3 tablespoons unsalted butter, melted

Directions
  1. Place all of the dough ingredients into a bowl, and beat till well-combined. Knead the dough, by hand or machine, for about 5 minutes, till it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.
  2. Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.
  3. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl. Make sure the baking soda is thoroughly dissolved; if it isn’t, it’ll make your pretzels splotchy.
  4. Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel, as illustrated. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
  5. Bake the pretzels for 8 to 9 minutes, or until they’re golden brown, reversing the baking sheets halfway through.
  6. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.
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