Oktoberfest caused this.
One lazy Saturday afternoon, I looked at My Other Half and was like “wanna make soft preztels?!” and he was like “Umm, YES!” And so this happened.
These were SO easy. And you know how obsessed I am with using yeast (since I learned it’s actually not scary at all and is very simple to use). These would be perfect for making with children, as they’re practically fool-proof. We ate them with honey mustard, but they’re amazing with nothing at all. Next time I am going to sprinkle with with cinnamon and sugar!
Oktoberfest is basically beer and pretzels and giant sausages, right? So these are perfect. Crack open a pumpkin ale and whip ’em up!
In a big bowl, combine yeast, warm water and sugar. Add in the flour and salt and knead until smooth. Grease the bowl and place the dough in it, covering and letting rise for 30 minutes in a warm place. Line two baking sheets. When ready, divide the dough into 8 equal parts. Roll each part into a rope about two feet long and form into a pretzel shape. In a shallow dish, combine water and baking soda. Submerge each pretzel in the water, shake off excess water and place on prepared baking sheets. Sprinkle with salt. Let the pretzels rest for 5 to 10 minutes. Bake 12 to 15 minutes at 425 degrees until golden brown. Brush each pretzel with melted butter immediately after taking them out of the oven.
Adapted from Recipe Boy