- 1 cup of warm milk
- 1 package of active dry yeast
- 2 1/4 cups bread flour, plus more for kneading
- 3 tablespoons packed light brown sugar
- 2 tablespoons of butter, diced and softened
- 1 teaspoon of salt
- 2 tablespoons of dried parsley
- 3 cloves of garlic, finely minced
- sea salt for sprinkling
- 1/3 cup of baking soda
- 3 cups of warm water
- In a large bowl, combine the warm milk and yeast and let that sit for a few minutes to allow the yeast to soften.
- Add in roughly half of the flour and the brown sugar and stir.
- Add in the softened butter, salt, and then the remaining flour and stir. By this point, you’ll have a very sticky ball of dough.
- On a floured surface, knead your dough for about 5 minutes, adding more flour to the mixture if needed.
- Towards the end of the kneading, add in the garlic and parsley to the dough and work it in as best you can. (I flattened my dough out a bit like a pizza crust and sprinkled the garlic and parsley over the top and then folded the dough over itself a few times).
- Put the dough ball in a large greased bowl, cover it, and let it sit in a warm spot for about an hour.
- Once it’s done it should have about doubled in size. Give the ball a few good punches to release any excess air.
- Pre-heat oven to 450 degrees F.
- Divide dough into 8 (or 6 if you want them larger) even balls.
- Roll out the dough into 18 inch pieces and fold into pretzels (link above to see how to properly fold a pretzel).
- In a shallow baking dish, combine baking soda and warm water. Gently dip each pretzel into the baking soda solution making sure that the whole pretzel is submerged in the water and place the pretzels on a greased/ lined baking sheet.
- Sprinkle with your desired amount of sea salt (or no salt is okay) and bake for 14-15 minutes.
Adapted from the Food Network Kitchen http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-soft-pretzels-recipe.html