Ingredients:

• 1/2 cup whole milk 

• 1/2 cup water 

• 2 tsp dry active yeast

• 410 grams bread flour (2 1/2 cups plus 3 Tbsp of flour)

• 1/3 cup brown sugar

• 1 tsp salt

• 1/2 tsp baking powder

• 2 Tbsp unsalted butter

 

Baking Soda Solution: 

• 2 cups warm water 

• 2 Tbsp baking soda

 

Pretzel Topping:

• 6 Tbsp melted unsalted butter (for dipping after baking)

• coarse pretzel salt

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Directions: 

• Heat the milk and water to 105°F (I microwaved it for 45 seconds.) Stir in the yeast and allow it to proof for 5 minutes. 

• Meanwhile, in a large bowl, combine the flour, sugar, salt, baking powder, and melted butter. Pour in the proofed yeast mixture and knead for a few minutes until the dough comes together into a ball. (Dough should be slightly tacky.)

• Lightly grease the top of the dough with 1 tsp of oil and allow it to rise in a warm place for 45 minutes. Meanwhile, in another mixing bowl, dissolve the baking soda in water. Set aside.

• Preheat the oven to 410°F. Turn the dough over to a greased surface.

• Cut the dough into 6 equal strips.

• Roll and stretch each piece into a 30-inch rope or to the thickness of your thumb finger. Cut rope into 1-1 1/2-inch thick pieces. 

• Dip pretzels into the baking soda solution using a slotted spoon. 

• Tap the spoon against a kitchen towel to remove any excess water and transfer pretzel bites onto a lined baking pan. Bake in the preheated oven for 7-8 minutes. 

• Dip warm into the melted butter and sprinkle with salt. Serve with your favorite pretzel dipping sauce.

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Notes

• Dip Pretzels into warm cheddar cheese dip sauce or make a sweet Mustard dip: by mixing 2 Tbsp mayo, 1 tsp yellow mustard, and 1 Tbsp brown sugar.