These pretzels will make the living room go wild on game day. Pillow-soft and buttery, they’re the classic snack. Plus, fresh baked pretzels are super versatile. Team them up with loaded cheese dip, spicy mustard, or Green Goddess dressing for a championship-level nosh. Then, for a sweet twist, you can make the second half of your batch with cinnamon sugar and candied almonds.<br />
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Ready to kick things off? Let’s go!
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup slightly warm water
2 1/2 teaspoons active dry yeast
2 tablespoons room temperature butter
For Baking Soda Bath
4 1/4 cups water
3 tablespoons baking soda
Directions
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In a bowl, add sugar and yeast to 1/2 cup slightly warmed water (100-115°F). Stir and allow to bloom for 10 minutes.
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In a separate bowl, sift all-purpose flour and sugar together.
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Cut butter into small cubes and set aside.
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Add bloomed yeast and cubed butter to the flour bowl. Knead well for 15 minutes, until the dough is supple. Add extra flour or water as needed to form a smooth dough.
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Cover and let rest for 30 minutes.
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As it rises, preheat the oven to 400°F and bring 4 1/4 cups of water to a boil in a large pot. Add baking soda. Expect a small reaction as the baking soda is added.
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Cut the dough into 6 equal parts and roll into strands with tapered edges. Lifting the ends, twist the strands twice to form a pretzel shape.
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Using a strainer or slotted spoon, gently lower each pretzel into the water solution. Allow to float for 6 seconds before flipping. Remove after another 6 seconds and place on a lined baking sheet.
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Sprinkle with coarse salt and place into the oven. Bake for 15-20 minutes or until golden brown.