German-Style Soft Pretzels
With a thin, chewy, brown crust and nice soft center, these really taste like soft pretzels from the bakery! Keep them in mind for an Oktoberfest celebration to pair with a dunkel beer, or for a football watching party. (They’d also make a great project to do with kids.) For perfect results, first boil the pretzels in fizzy baking soda water so they puff and develop a chewy texture. Then bake them in a hot oven to create a gorgeous golden brown crust. Serve them with your favorite mustard for dunking. The recipe is a Yummly original created by Ashley Strickland Freeman.
- In a small bowl, whisk together 1 ½ cups warm water, 1 tablespoon brown sugar, and the yeast. Let stand until foamy, about 5 minutes.
- Combine 4 cups flour, the kosher salt, and melted butter in a stand mixer bowl. (If you’re making the dough by hand, see step 3.) Add yeast mixture and beat with a dough hook on medium speed until dough is smooth and pulls away from the inside of the bowl, 4-5 minutes. (The dough will still be a little sticky.) Turn dough out onto a lightly floured surface and knead until the dough is smooth and springs back when pressed, 4-5 minutes longer, adding flour as required to prevent sticking.
- To make the dough by hand, combine flour mixture in a large mixing bowl. Gradually stir in yeast mixture, then transfer dough to a work surface and knead until smooth and elastic, 8-10 minutes, adding flour as required to prevent sticking.
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|Calories330Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.