Super Soft Pretzels
Developed by Jack Achenbach, RDN, LD
This week I decided to twist up a batch of soft, buttery pretzels. I allowed these savory treats to proof for 12 hours, adding an extra depth of flavor. Then finally, brushing them with a coat of melted butter infused with garlic salt. With game day only a few days away, you can be sure to impress with a treat everyone will rip into. No matter who wins and who loses, these pretzels will triumph overall.
Servings: 6 pretzels
Prep Time: 1 hour 30 minutes
Dark brown sugar
Using a mixer, combine all ingredients. Switch to a dough hook and set to medium speed for 20 minutes to knead. Drizzle with oil, cover with a towel and let rise for 1 hour in a warm oven.
Cut dough into 6 equal-size chunks. Roll into to 12-inch logs, let rest 4 minutes, then roll to 24 inches. Let rest again, then roll to 36 inches. Your logs should be no thicker than a sharpie marker. Let rest one last time, then twist into pretzels.
Mix together the baking soda and water. Using a spray bottle, spritz each pretzel until thoroughly covered. Sprinkle with salt, then bake at 500F for 8 minutes, rotating the pan halfway.
Brush with melted butter mixed with garlic salt. Or sprinkle with cinnamon and sugar!
Spraying pretzels with baking soda and water creates that unique pretzel flavor!
Best served the same day. Dough can be frozen and baked another day.