Snack Recipes
Buttery Soft Pretzels
Buttery Soft Pretzels are guaranteed to be loved by all.
Yield: 8 pretzels
Ingredients
- 2 1/4 teaspoons (1 package) instant yeast
- 1 cup warm water
- 3 to 3 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 6 tablespoons Challenge Butter
- 1/4 cup baking soda
- Kosher or pretzel salt for sprinkling
Instructions
- Combine yeast and warm water in mixer bowl, let sit for a few minutes and then stir until yeast is dissolved.
- Add salt, sugar, and butter to liquid and stir to combine.
- Add 2 1/2 cups of flour to liquid and knead in mixer with the dough hook.
- Add the remaining 1/2 to 3/4 cup of flour a tablespoon at a time until the dough is smooth and forms a ball.
- When the dough is smooth, place it in a large, oiled bowl. Cover it loosely with plastic wrap and let rest for 30 minutes to an hour in a warm location. It should double in size.
- Heat the oven to 450 degrees F.
- Once the dough has doubled in size, turn dough out onto a lightly floured work surface. Divide the dough into 8 equal pieces and roll each piece out into about a 20 inch rope. Form a circle with and twist the ends around one another allowing for about 2 inches of tail on each end. Then fold the ends back over the opposite end and attach to form the pretzel shape. Place on a parchment lined baking sheet and let rest.
- Heat 8 cups of water in a large pot until boiling. Add baking soda and stir. Lower pretzels, as many as will fit without crowding, into the pot. Simmer for 15 seconds, then use a slotted spoon to flip the pretzels over and simmer for another 15 seconds. Return boiled pretzels to the baking sheet and repeat with the remaining pretzels.
- Sprinkle pretzels with salt and bake until they are browned, about 15 minutes.
- Remove the pretzels from the oven and immediately brush them with melted butter.
Attribution
Recipe and photo credit: Challenge Dairy