Description
These warm and gooey soft pretzels are perfect for fall! Serve them with a homemade cheese sauce or your favourite grainy mustard.
Ingredients
Scale
For the pretzels:
- 1 1/2 cups warm water, 100 to 110°F
- 2 1/4 teaspoon active dried yeast
- 1 tablespoon brown sugar
- 3 3/4 to 4 1/4 cups all-purpose flour
- 1 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted and cooled 10 cups water
- 2/3 cup baking soda
- Flaky salt or fleur de sel for sprinkling
For cheese sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- Salt and white pepper to taste
Instructions
- Preheat the oven to 400°F. Line two baking trays with nonstick silicone baking mats or parchment paper. Set aside.
- Heat the water until warm to the touch and slightly above body temperature (100 to 100°F). Add the yeast and sugar then stir. Set aside until foamy, about 5 minutes.
- Add the flour and salt to a mixing bowl. When the yeast is ready, add to the flour along with the melted butter and stir. Knead by hand or with a dough hook until the dough is smooth, soft, and not too sticky. Add more flour as needed. Let rest 10 minutes.
- In the meantime, add 10 cups water and baking soda to a large pot and bring to a boil.
- Divide the dough into 10 equal portions, about 90 grams each. Roll each portion into a rope, 20 to 22 inches long. Take the two ends and circle around to meet. Twist the ends together then flip down to the rounded edge. Press to seal the ends. Repeat with the remaining dough.
- Use a slotted spoon to boil the pretzels, two at a time, for 20 to 30 seconds. Quickly drip dry then place on the prepared baking sheets. Sprinkle with flaky salt or fleur de sel.
- Bake the pretzels for 12 to 15 minutes or until golden brown. Serve with your favorite dips like dulce de leche, mustard, or cheese sauce.