Warning – you won’t be able to stop at one. Hubby says they are way too good to be called pretzels. Soft, chewy, sweet and salty. Yes, they will make you thirsty, but they wouldn’t be pretzels if they didn’t. This is an easy recipe, using pantry staples. Don’t be deterred by having to wait for the dough to rise; you only need to do it once, unlike in most yeast-based recipes.
2 cups skim milk
1 1⁄2 tablespoons active dry yeast
6 tablespoons brown sugar
60g butter, melted
5 cups all-purpose flour
2 teaspoons salt
1⁄3 cup baking soda
3 cups warm water
100g butter, melted in a shallow dish
Warm milk on stove or in microwave until lukewarm.
In the bowl of a stand mixer, combine yeast and warm milk, stir then let sit for three minutes.
Add melted butter, sugar and salt to milk mixture. Using a dough hook on low speed, add flour, one cup at a time. Let the mixer knead the dough for 10 minutes.
Place dough in a greased bowl and cover with a tea towel until dough has doubled in size. (Approximately one hour).
Preheat oven to 200°C/400°F.
Shape pieces of dough into pretzel knots, long straight pieces or small bite-sized buns.
Combine water and baking powder in a medium bowl. Dip shaped pieces of dough in baking powder mixture.
Place dough pieces on lined baking tray, sprinkle with coarse salt and then bake for 7 to 11 minutes.
Dip freshly baked pretzels in melted butter, serve.