INGREDIENTS (yields 8 pretzels)
- ¾ cup Milk
- ¼ cup Water
- 1½ T Sugar
- 1 pkg active dry Yeast
- 2½ cups King Arthur (unbleached) Bread Flour or Wheat flour
- 2 T Butter (softened)
- 1¼ tsp Salt
ALKALINE BATH SOLUTION
- 3 cups warm to slightly hot Water
- ½ cup Baking Soda
DIRECTIONS (preheat oven to 450°F)
1. In a small saucepan heat and stir milk, 1/4 cup water and sugar over low heat until warm (110°F to 115°F). Pour into large bowl of an electric mixer that has a dough hook. Sprinkle with yeast then let stand about 5 minutes or until foamy.
Add flour, butter and salt. Using an electric mixer fitted with a dough hook, beat at low-speed for 2 to 3 minutes or until adequately combined scraping sides of bowl occasionally.
Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. Dough should pull away from sides of bowl but still be slightly sticky. If too sticky beat in some additional flour.
2. Turn out dough onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly then 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 for about an hour until approximately doubled in size.
3. Lightly grease a large baking sheet and set aside.
4. Punch down dough then turn out onto clean, dry work surface. Divide dough into eight equal portions. Roll and stretch each portion into a 30-inch-long rope. If dough resists stretching cover and let rest another 10 minutes or until fully relaxed.
5. Shape each pretzel into a U-shaped rope. Cross the ends over in an X then give it an additional twist. Finally, flip the ends over across down to the bottom of the U forming a classic pretzel shape. Press ends down to seal.
6. Prepare alkaline bath by dissolving ½ cup Baking Soda into 3 cups of water. Pour into baking dish or pan. Soak each Pretzel in the alkaline solution for two minutes then remove using a slotted spoon or spatula. Place each pretzel onto a paper towel to absorb any excess liquid. Arrange Pretzels 2 inches apart on prepared baking sheet.
7. Bake at 350°F for 10-12 minutes or until just golden brown. Let cool to room temperature then serve while still warm.
Serve with Beer Cheese Recipe | Serious Eats
