Homemade Soft Pretzels & Beer Cheese Sauce - What's For Din - Courtney Budzyn - Recipe 41

Activate the yeast by adding a little bit of brown sugar to 1 cup of whole milk at 110°F, then add 2 1/4 teaspoons of active dry yeast and mix. Let it sit for 5 to 10 minutes until foamy.

Add 1 teaspoon of salt, the rest of the brown sugar, and 1/4 cup of melted butter to the activated yeast mixture and mix well.

Scoop out a little bit of flour and mix it into the wet ingredients to make it easier to combine.

Add the wet ingredients to the remaining flour and mix with a spatula until it forms a dough.

Knead the dough on a hard surface for 5 minutes until smooth and tacky, adding more flour if too sticky.

Place the dough in a glass bowl with a little olive oil, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour until doubled in size.

Prepare the baking soda mixture by dissolving 1/4 cup of baking soda in a bowl of hot water and set aside.

Once the dough has risen, punch it down and divide it into 6 pieces. Roll each piece into a rope about 30 inches long.

Shape each rope into a pretzel by forming a horseshoe, overlapping the ends, and pinching them together.

Dip each pretzel in the baking soda mixture for a few seconds, then place on a baking sheet lined with parchment paper.

Sprinkle coarse salt over the pretzels and bake in a preheated oven at 450°F for 10 to 12 minutes until golden brown.

Equipment Needed

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