Homemade Soft Pretzels
1 and 1/2 cups (360ml) warm water
1 packet active dry or instant yeast (2 and 1/4 teaspoons)
1 teaspoon salt
1 Tbs brown sugar
1 Tbs unsalted butter, melted and slightly cool
3 and 3/4-4 cups all-purpose flour, plus more for work surface
Grilling Gods Salt of the Gods
1/2 cup (120g) baking soda
9 cups (2,160ml) water
1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling in a large pot.
3. Preheat oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
4. Shape the dough into a 16 inch log: Using your hands, shape the dough into a 16 inch log. No need to use a rolling pin because this doesn’t need to be perfect. Cut into 16 strips: Cut the log into 16 1-inch strips.
5. Roll each strip into an 8-inch rope.
6. Tie the rope into a knot. Or pretzel shape (use this video for reference)
7. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel knots into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with a good helping of Salt of the Gods! Repeat with remaining pretzels. You can add some course salt on top of the pretzels if you’d like more salt. Mix it up by adding Southern Heat for a spicy pretzel or Sweet Backyard BBQ rub for a sweet & salty flavor! If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
8. Bake for 12-15 minutes or until the tops reach a nice crispy brown!
Try this cheese dipping sauce!
1 Tbsp Butter
1 Tbsp Flour
1 cup Whole Milk
1 cup Cheddar Cheese shredded
1/2 tsp Salt of the Gods
1/2 tsp Slice of Heaven
Melt the butter in a large saucepan over medium heat. Whisk in the flour and continue whisking for approximately 1 minute until a thick paste is formed.
Then gradually whisk in the milk and cook uncovered until the mixture has thickened.
Remove the pan from the heat and then whisk in the cheddar cheese and spices. Whisk until the cheese is melted and the mixture is smooth.
Serve immediately and store leftovers in an air tight container in the refrigerator for up to one week.