Categories: Snacks
Ingredients
- 1 cup warm water
- 2 tsp sugar
- 1/4 tsp coarse salt
- One 1/4-oz. package active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 2 tbsp. unsalted butter, at room temp
- 3 tbsp. baking soda
- 2 tbsp. pretzel salt or coarse salt
- Mustard
- Combine the water, sugar, salt and yeast in a small bowl and let stand for about 5 minutes to dissolve the yeast.
Directions
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Put the flour in a large bowl. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. Slowly pour in the yeast mixture, stirring to combine. Using your hands, gather the dough together, turn it out onto a lightly floured surface, and knead until it is no longer sticky, about 5 minutes. Cover with plastic and let rise for 30 minutes.
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Cut the dough into 12 pieces. One at a time, roll each into an 18-inch-long rope. Form a U shape, and twist the ends together twice. Fold the twisted portion backward over the center of the U shape to form a circle, then gently press the ends of the rope onto the dough to seal. Transfer to an oiled baking sheet. Let rise for 20 minutes.
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Preheat the oven to 475 with a rack in the center position. Bring a large pot of water to a boil and add the baking soda.
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Boil the pretzels in batches, without crowding them, until puffed and slightly shiny, 1 to 2 minutes per side. Transfer to wire racks to drain.
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Return the pretzels to the baking sheet and sprinkle with the pretzel salt. Bake for about 15 minutes, until golden brown and puffed up; the pretzels will keep, uncovered, at room temp for up to 12 hours. Rewarm in a 250 oven if desired, and serve with your favorite mustard.