pretzel

Do you love those big fat pretzels you get at the mall? I haven’t been able to stop thinking about them since our trip Saturday to the Green Hills Mall. We walked by Auntie Anne’s and I haven’t stopped thinking about them.

Today it was snowing and there was no where to go, so I decided today would be a good day to give those prezels a try. This was my first attempt (with my daughter Madison) to make a pretzel and their not that pretty, but man are they good!

So, off to the kitchen to get things going-

First- get the yeast proofing

yeast

Dough after 1 hour- 4 quart bowl

dough

shape into pretzels and dip in soda water-

dough ptz

Voilà they’re done!

wfb pretzels

Is your mouth watering!!! SOOO soft and YUMMY!!!

2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt

1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish

Warm up the milk in the microwave or on the stove for just
about one and a half minutes. It should be about 110º. If it’s too hot it will
kill the yeast. You should be able to comfortably keep your finger in it.

Stir in the yeast and let it sit for about 3 minutes. Add the butter and sugar. Add
the flour about 1 cup at a time and the add the fine salt. Kneed for about 10
minutes with a stand mixer, or by hand.

Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 400º. Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again). Roll them all out as thin as you can.

Combine the warm water and baking soda in a wide bowl. Form the dough into pretzel
shapes, then dip in the baking soda water. Place on a greased baking sheet and
sprinkle with coarse salt. Bake for about 7-11 minutes or until browned. Dip
each in the melted butter while hot. Serve with cheese sauce.

Note: Be careful and watch them close or the bottoms will burn. You may want to double your pans.

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