We love this delish soft pretzel recipe with our Hops Flower salt so much. A game day winner, this easy recipe is adapted from Holly Nillson's version, and is also amazing with Rosemary Sage salt. Serve with Beer Cheese Dip for a game day winner.
INGREDIENTS
Dough
- 1 ½ cup warm water
- 1 tablespoon granulated sugar
- 2 teaspoons Hops Flower salt
- 2 ½ teaspoons active dry yeast (1 pkg)
- 4 cups all-purpose flour
- 2 oz butter melted
Water Bath
- 10 cups water
- ⅔ cup baking soda
Topping
- 1 large egg yolk beaten with 1 tablespoon water
- Hops Flower salt for sprinkling
Instructions
- Combine water, sugar, salt, and yeast in a stand mixer. Let sit for 5-10 minutes or until foamy.
- Add 2 cups flour and melted butter to the yeast mixture. Mix on low with a dough hook. Gradually add more until the dough is combined.
- Knead the dough with a dough hook in the mixer until the dough is smooth and bounces back when touched, about 5 minutes or knead by hand on the counter for 10 minutes.
- Place the dough in an oiled bowl, cover, and set in a warm place to rise for 60 minutes, or until the dough has doubled in size.
- Preheat the oven to 450°F and line baking pans with parchment paper. In a large pot, bring water and baking soda to a boil.
- Divide dough into 8 equal pieces and roll each piece into a ~12-inch rope. Shape each rope into a pretzel by forming a "U" shape and crossing the two ends over each other, then folding them down to the bottom of the "U". Repeat with the remaining dough.
- Carefully place the pretzels on a large spatula or slotted spoon and lower into the boiling water for 10-15 seconds. Lift them out of the water, letting excess drip off. Place on the prepared baking pans, 2-inches apart.
- Brush the pretzels with the egg wash, then sprinkle with Hops Flower salt
- Bake for 12-14 minutes or until the pretzels are golden.
Makes 8 pretzels.
Photo Credit: Photo by David Todd McCarty on Unsplash