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 Hosted By
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1 package active dry yeast |
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3 tablespoons packed light brown sugar |
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2 1/4 cups all-purpose flour, plus more for kneading |
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10 tablespoons unsalted butter, plus more for greasing |
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3 tablespoons baking soda |
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2 tablespoons kosher salt |
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Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons butter and soften; stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
Dissolve the baking soda in 1 1/2 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the kosher salt. Bake until golden, 8 to 10 minutes.
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