Joanna Gaines Pretzel Recipe
There’s something about warm, freshly baked pretzels that makes them impossible to put down!The key to getting that classic deep brown crust is dipping them in a baking soda solution before baking.I like to shape them into traditional twists, but knots and bites work just as well if you want something easier.Letting the dough rise long enough is important—rushing it will make the pretzels dense instead of airy.I always go for a generous sprinkle of salt, but cinnamon sugar is just as good if you’re in the mood for something sweet.
Servings: 8
Ingredients
- 1 1/2 tsp Active Dry Yeast
- 2 1/2 cups All-Purpose Flour
- 1/2 cup Sugar
- 1 tbsp Butter
- Cooking Spray as needed for baking surface
- 1 cup Warm Water
- 1/4 cup Baking Soda
- 1 tsp Salt
Instructions
- Dissolve the active dry yeast and sugar in warm water.
- Let it sit for about 5 minutes until it's foamy.
- Add the flour and salt to the yeast mixture.
- Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes.
- Grease a large bowl with cooking spray.
- Place the dough in the bowl, cover it, and let it rise in a warm spot for about an hour.
- Preheat your oven to 450°F.
- Divide the dough into 8 pieces.
- Roll each into a long rope and twist into a pretzel shape.
- Boil water and baking soda in a large pan.
- Dip each pretzel in the soda-water mixture for about 30 seconds.
- Place them on a prepared baking sheet.
- Brush the pretzels with melted butter.
- Sprinkle with salt.
- Bake for 10-12 minutes or until golden brown.