Ingredients
For the dough:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 ¼ tsp instant yeast
- 1 cup warm water
For the water bath:
- 1 ½ cups boiling water
- 2 tbsp baking soda
For topping:
- coarse salt
For brushing:
- 3 tbsp Grassland Unsalted butter melted
Instructions
- In the bowl of a stand mixer, combine the flour, salt, sugar and instant yeast. Stir in the water, and knead the dough for about 5 minutes until it all comes together in a smooth, soft ball.
- Sprinkle some flour on the dough ball, and cover to rest at room temperature for 30 minutes.
- In the meantime, prepare the water bath. Stir the baking soda into the boiling water. (Be careful when you add the baking soda, the water will bubble up for a few seconds!) Pour the water in a baking dish. Set aside to cool to lukewarm temperature.
- Preheat your oven to 475°F.
- Transfer the dough to a floured working surface and divide it into 8 equal pieces. Roll each piece of dough into a thin log. Twist each log into a pretzel- twist the ends twice together, fold over, and tuck the ends underneath.
- Place the pretzels in the water bath, 4 pretzels at a time, and let bathe in water for one minute per side. Place on a parchment lined baking sheet.
- Sprinkle the pretzels generously with sea salt. Allow to rest uncovered for 15 minutes.
- Bake until the pretzels are a dark golden brown, around 10 minutes.
- While the pretzels are baking: melt the 3 tablespoons of Grassland butter. When the pretzels are out of the oven, brush them generously with melted butter.