Mini Soft Pretzels
Source of Recipe
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Ingredients:
1 tablespoon dry yeast
1 1/2 cups lukewarm water
1 tablespoon sugar
3 cups flour
1 tablespoon salt
4 tablespoons baking soda
2 tablespoons butter (melted and cooled)
Kosher salt or sea salt (for topping)
Instructions:
Mix the yeast with the warm water, sugar and butter and set aside to proof (puff up).
In a food processor or large bowl, mix the flour and salt with the yeast mixture until a stiff dough forms and cleans the sides of the bowl. Knead for about 30 seconds in the processor or about 5 minutes by hand, adding small amounts of flour if necessary. Put into a greased bowl. Cover and allow to rise until doubled in bulk (about 1 hour).
In a high-sided frying pan or Dutch oven, boil 4 cups of water to which you have added the 4 tablespoons of baking soda.
Form the dough into pretzel shapes, large or small, and drop a few at a time into the boiling water. Cover and let boil for about 1 minute. Take them out with a spatula and allow to drain on a rack for about a minute. Sprinkle on the sea salt (or other toppings such as garlic salt, sesame seeds, poppy seeds, etc.) and place onto a buttered cookie sheet. Bake in a 450-degree oven until golden-brown.
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