Homemade Soft Pretzels
|1 1/2 c||warm water|
|2 tsp||kosher salt|
|1 pkg||active dry yeast|
|4 1/2 c||all-purpose flour|
|2 oz||unsalted butter, melted|
get recipes @ goboldwithbutter.com
|vegetable oil, for pan|
|2/3 c||baking soda|
|1 large||egg yolk beaten with 1 tbsp water|
|extra kosher or pretzel salt|
Every year my husband and I have an Oktoberfest party. These little pretzel nuggets are a HUGE hit!
(See Jess' Original Version of Recipe)
There's no two ways about it - I am a pretzel addict. I love pretzels and in my days of working as a flight attendant, would plan my layovers so that I'd have time to hit up one of the soft pretzel stands at the airport! So it came as a wonderful surprise when I tasted this recipe and realized that I like these pretzels BETTER than any I'd had before!
Salty and surprisingly light, these little guys are equally delicious served plain, with mustard or topped with a little melted cheese. They're at their best when still warm, but can be served cooled as well. (Just plan to serve them the day you make them, as they don't keep their texture when stored.)