Alright, I know you can just but the frozen kind and quickly microwave or toast them.
But these, you guys, are so much better.
Better like finding a $20 in your pocket vs find a $1.
If you were a mall rat, like myself, and mosied around the place with your young teenage gang, I will liken these to those pretzels you waited way too long for from a certain Aunty. :)
Well actually, although there are many flavor/texture similarities between the 2 pretzels, these here are just a wee bit better. The dough is a touch sweet and just chewy enough to contrast perfectly with the crispy golden shell. Flaky salt brushed with warm butter right at the end really seals the deal though. It is just heavenly.
The orginal recipe comes with a Cheese Dip and although that's probably amazing, I was very content with a cold beer paired with. :)
And that, although the mall as a youngster was fun, is why making these at home is a way better choice than retrieving from that blue pretzel stand.
2022 Pretzels and beer vs 1996 pretzels and frizzy hair.....way better friends, way better.
Yields: 8 large pretzels
Adapted from: Joanna Gaines www.magnolia.com
1, 1/4 oz packet active dry yeast
1/4 C plus 1/2 tsp sugar
3/4 C plus 2 TBS warm water
2 1/2 C all-purpose flour, plus extra for rolling
1 tsp kosher salt
1/2 TBS vegetable oil
2 TBS plus 2 tsp baking soda
2 C boiling water
Large salt crystals, Maldon is one brand
1/4 C (1/2 stick) unsalted butter, melted
Nonstick cooking spray
In a small bowl, mix the yeast and the 1/2 tsp sugar in the warm water. Set aside until the sugar and yeast are dissolved and the top is foamy, about 7-10 minutes.
Using a stand mixer with the hook attachment, combine the flour, the remaining 1/4 c sugar and the kosher salt. Use the hook on low speed to mix. Add the oil and the yeast mixture and mix on medium-low speed for about 5 minutes, until the dough has balled and is smooth.
Lightly spray a large bowl with cooking spray, place the dough ball in it, cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
Meanwhile, preheat oven to 425 F. Line an oversized baking sheet or 2 reg. baking sheets with parchment paper.
Place the dough onto a lightly floured surface and divide the dough into 8 equal pieces, about 2.5 oz each. Roll each piece into about a 24in long rope and twist each rope into a traditional pretzel shape.
In a heatproof bowl, combine the baking soda and boiling water until soda is completely dissolved. Dip each pretzel into the baking soda/water mixture then place it on prepared pans, leaving about 1.5 in. between pretzels. Sprinkle pretzels with the oversized salt.
Bake until golden brown, about 8 minutes. Brush each pretzel with melted butter and serve right away!