Pretzels
Servings
12pretzels
Servings
12pretzels
Ingredients
Water bath
Instructions
  1. Mix yeast and warm water together. Allow to sit until foamy.
  2. Add sourdough discard if using.
  3. Melt 1 tablespoon of butter.
  4. Add salt, brown sugar, and melted butter to yeast mixture.
  5. Stir in 3 cups of flour, 1 cup at a time.
  6. Mix until dough is thick.
  7. Add 3/4 cup more flour until the dough is no longer sticky.
  8. Add more flour, as needed.
  9. Turn the dough out onto a floured surface and knead for 3 minutes before shaping into a ball.
  10. Place in a large greased bowl, cover with damp towel, and allow to rise until nearly doubled in size.
  11. Punch dough down to release any air bubbles.
  12. Turn out onto a lightly floured surface and, with a sharp knife, cut into 12 and shape into pretzel shapes or rolls.
  13. Preheat oven to 400°F.
  14. Line two sheets with parchment paper.
  15. Bring baking soda, molasses and 8 cups of water to a boil in a large pot.
  16. Do not crowd pot, but drop a pretzel or two into the boiling water for no more than 30 seconds.
  17. Remove roll from water and allow as much of the excess water to drip off.
  18. Place pretzel rolls onto prepared baking sheet or close together in the baking pan.
  19. Using a sharp knife, score a couple slits into the top of each if desired.
  20. Melt the remaining butter.
  21. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
  22. Bake for 22-26 minutes or until a deep golden brown on all sides.
  23. Remove from the oven and serve warm.
  24. Very good served with pizza sauce and cheese sauce
  25. Store in airtight contain up to 3 days.
Recipe Notes

Recipe adapted from Sally’s baking addiction.