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Pretzel recipe

Pretzel recipe


1 deal lively dry yeast

3 tablespoons packed light-weight brown sugar

two one/four cups all-purpose flour, in addition a lot more for kneading

10 tablespoons unsalted butter, plus a lot more for greasing

1 teaspoon wonderful salt

1/3 cup baking soda

2 tablespoons coarse salt

one/four cup mayonnaise

1/four cup dijon mustard

3 tablespoons packed mild brown sugar

1/two teaspoon cider vinegar


  1. Make the pretzels: Warm the milk in a saucepan until it really is about 110 levels pour into a medium bowl and sprinkle in the yeast. Permit the yeast soften, about two minutes stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften stir into the combine. Add the remaining one 1/four cups flour and the fantastic salt to make a sticky dough. Turn the dough out onto a flippantly floured floor and knead, adding more flour if needed, right up until clean but still somewhat tacky, about five minutes. Shape into a ball, spot in a lightly greased bowl and include with plastic wrap. Permit rise in a warm spot right up until doubled in size, about 1 hour.
  2. Preheat the oven to 450 levels and grease a large baking sheet. Punch the dough to deflate it, then change out onto a flippantly floured floor. (If the dough appears tight, cover and enable relaxation till it relaxes.) Divide the dough into six parts. Roll and extend each piece with the palms of your palms into a 30-inch rope, holding the ends and slapping the center of the rope on the counter as you stretch. Form every rope into a pretzel condition.
  3. Dissolve the baking soda in 3 cups heat h2o in a shallow baking dish. Gently dip every single pretzel in the soda resolution, then prepare on the ready baking sheet and sprinkle with the coarse salt. Bake right up until golden, 10 to twelve minutes.
  4. Put together the sauce: Combine the mayonnaise, mustard, brown sugar and vinegar in a bowl. Protect and refrigerate.
  5. Soften the remaining 8 tablespoons butter in a shallow dish. Dip the sizzling pretzels in the butter, turning to coat location on a wire rack to enable surplus butter drip off. Serve the pretzels warm with the sweet mustard sauce.
  6. Illustration by Jason Lee

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