Ingredients
Scale
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water (105°F to 110°F)
- 2 tablespoons brown sugar
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- â…“ cup baking soda (for boiling)
- Coarse sea salt (for topping)
- 2 tablespoons melted butter (for brushing)
Instructions
- In a bowl, dissolve active dry yeast and brown sugar in warm water; let it rest for 5 minutes until frothy.
- In a large bowl, whisk together all-purpose flour and salt, then add the yeast mixture and stir to form dough.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Preheat oven to 450°F (230°C). Divide risen dough into pieces, roll into ropes, and shape into pretzel knots.
- Boil water with baking soda, then boil each pretzel for 30 seconds. Remove and place on parchment-lined baking tray.
- Brush pretzels with melted butter and sprinkle with coarse sea salt before baking for 12-15 minutes until golden brown.
Notes
- Store leftover pretzels in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze pretzels in a bag for up to 3 months, reheat in the oven when ready to eat.
- Experiment with different toppings like grated cheese or herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg