Pretzel

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl, mix the milk, water, sugar, and yeast and allow the yeast to activate for 5-7 minutes.

Step 2

In a large bowl, add the flour and make a well in the center.

Step 3

Sprinkle the salt on the outer edge of the flour, and pour the activated yeast mixture into the well.

Step 4

Mix the flour with the yeast mixture, add the butter and mix until the mixture is crumbly.

Step 5

Turn out the dough onto a prep surface, and knead until the dough is elastic (approx. 10-15 minutes). The dough can also be kneaded on low in a stand mixer for 5-10 min).

Step 6

Let the dough rise in an oiled bowl for one hour.

Step 7

When the dough is ready, turn out the dough onto prep surface and divide into 8 equal pieces.

Step 8

Roll each piece into a rope about 24”/60cm long. To shape, make a u-shape and twist the ends together, then bring the ends to the bottom of the u-shape and press.

Step 9

In a pot, bring the water to a boil with the baking soda. Preheat the oven to 230ºC/450ºF and line 2 baking sheets with parchment paper.

Step 10

Once the water is boiling, drop each pretzel, one at a time, into the pan and leave it for 30 seconds. Scoop the pretzel out with a slotted spoon and place it on the baking sheet.

Step 11

Once all of the pretzels have gone through the water bath, bake for 12-14 minutes.

Step 12

Once baked, cool on a rack for about 5 minutes.

Step 13

Brush with melted butter and sprinkle with coarse salt before serving.