Soft Pretzel Knots
Ingredients
The dough
-
1½
cups
warm water
-
2¼
teaspoons
instant or active dry yeast
-
1
tablespoon
brown sugar or granulated sugar
-
1
teaspoon
salt
-
1
tablespoon
unsalted butter, melted
-
3¾ – 4
cups
all-purpose flour
Baking soda bath
-
½
cup
baking soda
-
9
cups
water
Toppings
-
to taste
coarse salt or other toppings
Instructions
- Whisk warm water, yeast, and sugar together and let sit until foamy.
- Add salt, melted butter, and flour; mix until dough forms.
- Knead the dough for about 5 minutes until soft and slightly tacky.
- Cover and let the dough rest for 10-30 minutes.
- Preheat the oven and prepare baking sheets.
- Cut the dough into 14-15 pieces and shape into ropes and knots.
- Prepare the baking soda bath and boil the pretzel knots for 20-30 seconds.
- Place knots on baking sheets and sprinkle with salt or toppings.
- Bake for 20-24 minutes until golden brown.
- Serve warm and store leftovers at room temperature.
Nutrition Facts (estimated)
Servings
14-15 knots
Calories
250
Total fat
2g
Total carbohydrates
48g
Total protein
7g
Sodium
300mg
Cholesterol
10mg
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