Papa Drexler's Bavarian Soft Pretzels
Tim says these are fun to make, traditional pretzels are great with a nice mug of beer.
I added the Mustard Dipping Sauce.
3 call purpose flour, divided
1 Tbspactive dry yeast
1 tspgranulated sugar
2 Tbspbutter ,softened
1 1/3 cwater
3 Tbspbaking soda
1 Tbspcoarse sea salt,or to taste
How to Make Papa Drexler's Bavarian Soft Pretzels
- In a large bowl;, stir together 1 cup of flour, yeast, sugar, 2 Tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes.
Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
Preheat the oven to 450^. Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet.
Brush them with melted butter and sprinkle with coarse salt. Bake in the oven until golden brown , about 8-10 minutes.
After rolling out into rope, you can cut the into 2 to 3 inch pieces, pinching ends to seal and proceed the same.
Mustard Dipping Sauce:
2 T. bacon bits
1/2 c. yellow mustard
1/2 c. honey
1/4 c. corn syrup
1/4 c. mayonnaise
1 T. dried onion flakes
Place ingredients in microwave safe bowl and heat for 30 seconds and stir until well blended- heat 30 seconds more if necessary, stirring again.
Store in refridgerator until ready to use or any leftovers.