Ingredients: |
Ingredients: 1½ cup warm water
2 TBSP. brown sugar
1 package yeast
6 TBSP. butter, melted
2½ tsp. kosher salt
4½-5 cups flour
1 envelope Goods Italian Seasoning
vegetable oil
3 quarts of water (for boiling dough)
½ cup baking soda
1 egg, beaten with 1 TBSP. cold water
coarse sea salt
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Directions: |
Directions:Combine the 1½ cups flour, sugar, yeast and butter in the bowl and mix well. Let sit for 5 minutes. Add the salt, Italian seasoning packet, and flour well until combined and begins to pull away from the bowl when stirred. Use stand mixer with dough hook if possible. If dough appears too wet add small amounts of flour at a time until you reach desired consistency. Remove dough from bowl and place on a flat surface and knead into a ball with your hands. Oil a large bowl with oil and add the dough and turn to coat with oil. Cover with a clean towel and set aside until the dough doubles in size, about 1 hour. Preheat oven to 425º. Bring the 3 qts. of water to a boil in a large pot and carefully add the baking soda. Be careful it will boil over. Remove the dough from bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope that is 1-inch wide. Cut the dough in to 1 inch pieces. Boil 12 bites at a time for 30 seconds in water solution. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with egg solution and season with salt. Bake for 15-18 minutes, or until golden brown. Remove and cool on rack. Serve immediately with warm nacho cheese sauce or combine Velveeta and salsa to make a homemade Chili con queso dip. For "Plain" pretzels omit Goods Italian Seasoning packet. |
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