Directions
Proof Yeast
Start off by proofing your yeast.
In a small bowl, combine your full yeast packet, 1 teaspoon (5 ml) of sugar, and 1 cup (236 ml) warm water. Stir gently. Let sit until cloudy, about 5 minutes.
- In a large bowl, add baking mix and cubed butter. Using your hands mix until crumbly. Add yeast mixture, and mix with your hands until a shaggy dough forms.
- Knead your dough for about 10-12 minutes. (If you're using a stand mixer, use the dough hook attachment to mix on medium for 8 minutes.)
Dough should be a tight, elastic ball. Cover mixing bowl with plastic wrap, let rise in warm area until doubled in size, about 45 minutes.
Cold Weather Tip: Make sure to let your dough rise in a warm area. Yeast (much like the rest of us) is a bit sluggish in the cold and it may take 15 to 30 minutes longer for your dough to rise.
- Turn dough out onto a floured work surface (like your counter). Gently flatten with your hands, and then using a rolling pin, roll out to a larger rectangle about 12" x 14" (30 x 35 cm) in size. Cut into 12 strips about 1" (2.5 cm) wide by 14" (35 cm) long.
- Using your hands, form each strip into a large U. Cross the ends over about two-thirds the way up for the bottom of the U. Bring the tips of the dough to the bottom of the U and press into the dough to seal. Flip over.
- Repeat with all strips of dough and lightly cover with a clean kitchen towel or plastic wrap once formed.
- When done forming the dough, you’ll want to start heating up your water bath and preheating your oven to 450° F (232° C). For your water bath, bring 4 quarts (4 L) of water, malt, and 1/4 cup (59 ml) baking soda to a boil in a stockpot over medium-high heat.
Note: To prevent boil-overs, it can be helpful to lower the heat when adding your baking soda. After it's fully incorporated into the hot water, you can raise the heat back to a full boil.
Note: Your malt may become hardened in its packaging. That's totally fine. It will melt right away when added to the hot water.
- Use a large slotted spoon or spider to add 1 or 2 pretzels to the water bath. Boil for 1 minute (pretzels will sink and then rise to the top). Remove pretzels with spoon to a clean kitchen towel and pat dry. Repeat for all pretzels.
- Place pretzels on a baking sheet lined with a baking mat. Brush pretzels with melted butter and sprinkle pretzel salt over each pretzel.
Bake 12 minutes until pretzels are a deep golden brown. Enjoy!
