Ingredients
Instructions
In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming.
Add the flour and salt and mix with a dough hook to combine. Then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.
Divide the dough into eight equal pieces and roll each piece into a long rope, about 30" long. Twist into a pretzel shape by making an upside down "U" shape and crossing and twisting the ends, then folding them over to the top of the "U".
Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
Remove the pretzels from the oven and immediately brush with the melted butter.
Serve with Golden Ale Mustard (or any BWF mustard)
Ingredients
Directions
In the bowl of a stand mixer, combine the warm water, sugar and yeast, and let it proof for 5 minutes until foaming.
Add the flour and salt and mix with a dough hook to combine. Then knead for 5 minutes until the dough is smooth and soft. Cover bowl of dough with plastic wrap and let it rest for 30 minutes.
While the dough rests, combine the boiling water and baking soda, stirring until the baking soda is dissolved. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicon baking mat.
Divide the dough into eight equal pieces and roll each piece into a long rope, about 30" long. Twist into a pretzel shape by making an upside down "U" shape and crossing and twisting the ends, then folding them over to the top of the "U".
Place the pretzels into the hot baking soda bath for 20-30 seconds, spooning the liquid over the pretzels, then transfer to the baking sheet and sprinkle with coarse kosher salt and bake for 10 minutes until golden brown.
Remove the pretzels from the oven and immediately brush with the melted butter.
Serve with Golden Ale Mustard (or any BWF mustard)
