Soft Butter Pretzels

 These pretzels ares so light and soft.   You may think that you'll need to add more flour to the batter, because the dough is rather sticky/gooey.  Resist the temptation.   The more flour you add the heavier it will be.

I didn't roll these out long enough, that is why they are so fat.   They were still yummy!

SOFT BUTTER PRETZELS:

(makes 6)

Ingredients:

*1 cup warm milk (110 degrees)

*2 1/4 teaspoons active dry yeast (or 1 package)

*3 tablespoon light brown sugar

*2 1/4 cups all-purpose flour

*2 tablespoons butter, room temperature and cubed 

*1 teaspoon sea salt

*5 cups water

*1/2 cup baking soda

*kosher salt

*1/2 cup butter, melted

Directions:

~Pour 1 cup warmed milk, 3 tablespoon brown sugar and 2 1/4 teaspoons yeast into a large mixing bowl.

~Whisk, and allow to sit for 5-10 minutes or until proofed (bubbly).

~Add in 1 cup flour and butter and stir until mixed well.

~Add in another 1 1/4 cups flour and knead until the dough is smooth and sticky (I use my dough hook attachment and kneaded about 5-7 minutes).

~Place into a greased bowl and allow to rise in a draft free area until doubled in size (about 1 hour).

~Preheat oven to 450 degrees.

~Heat up water and baking soda into a large pot to a light boil (mix water and baking soda together util baking soda is dissolved).

~Lightly oil hands.

~Punch down dough.

~Divide dough into 6 equal parts.

~Roll each piece of dough into about a 25-30 inch rope.

~Form the rope into a pretzel shape.

~Line two cookie sheets with parchment paper and spray the paper with cooing spray.

~Gently dip each pretzel into the hot water bath for about 10-15 seconds (I only do one at a time).

~Remove from hot water shaking off excess water and place on prepared cookie sheet.

~Sprinkle desired amount of kosher salt over pretzel.

~Bake for 10-12 minutes, rotting pan half way through.

~Melt butter into a bowl.

~Remove pretzels from oven.

~Dip hot pretzels into 1/2 cup melted butter and place on a cooling rack to cool.