Directions: |
Directions:For the pretzels:
Warm the milk in a saucepan until it's about 110º; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 mins; stir in the brown sugar and 1 C flour with a wooden spoon. Dice 2 T butter and let soften; stir into the mix. Add the remaining 1 1/4 C flour and the fine salt to make a stick dough. With the dough hook, mix on med speed for 5 mins adding more flour if needed to make a smooth, slightly tacky dough. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
Preheat oven to 450º and cover large baking sheet with parchment paper. Punch down the dough and turn out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30 inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
Dissolve the baking soda in 3 C warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the course salt. Bake until golden, 10-12 mins.
Prepare the sauce and cover and refrigerate if you want to use it.
Melt the remaining 8 T butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter drip off. Serve the pretzels warm with the sweet mustard sauce. |
This recipe for Almost Famous Soft Pretzels is from