comment icon 85 more comments And that is my job today: to give you the pretzels you need to complete the beer cheese soup set. Soft, excessively fluffy, basic delicious pretzels. You know I take this job very seriously. Here’s a Soft Pretzel Perks Recap. They are:
Simple and straightforward. Domestic goals. Make-able with just a bowl and a wooden spoon. Seriously. Just use a wooden spoon. Soft, fluffy, pillowy. Adaptable to your favorite shapes, flavors, etc. Highly dip-able. Yummy.
How To Make Our Basic Soft Pretzels:
Here’s a quick rundown of the process. First: Mix up the dough. Now knead it up – 10-15 times is good – and put back in the bowl. Now cover with plastic and let the yeast do its thang. Roll, shape, and dip in a baking soda solution (that’s what pretzelifies it). Bake. Dip. Eat. What a happy ending. I did not bother to do a center pretzel twist, mostly because I was just in such a hurry to get some bread in my oven so that I could make this moment happen: Because let’s be honest. That’s really why we’re making these soft, fluffy, steaming hot pretzels. To rip, cheese-dip, and devour.
One More Thing!
This recipe is part of our collection of easy baking recipes. Check it out! 5 from 21 reviews
1 cup warm milk 1 package instant yeast 3 tablespoons brown sugar 2 tablespoons melted butter 1 teaspoon salt 2 1/4 cups all-purpose flour more flour for dusting
Extras:
1/4 cup baking soda whisked into 3–4 cups warm water 1 egg coarse salt
