Soft Ball Pretzels Courtesy of Paula Deen

Recipe by Chef Shelby
READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large mixing bowl, combine warm water and yeast.
  • When the yeast dissolves, add half of the flour, the butter, salt, and sugar and mix for about 3 minutes.
  • Stir in the remaining flour.
  • Turn dough out onto a floured surface and knead until the dough is no longer sticky.
  • Let the dough rise in a greased, covered bowl until it doubles in size, about 45 to 50 minutes.
  • Punch down the dough and divide into 12 pieces.
  • Roll each piece of dough into 18-inch long ropes.
  • On a greased cookie sheet, shape each rope into a pretzel shape.
  • Let rise again until almost doubled, about 30 minutes.
  • Preheat oven to 500 degrees F.
  • In a large non-aluminum Dutch oven over high heat, bring 4 cups of water and baking soda to a boil.
  • Using a large slotted spoon, gently lower pretzels into water a few at a time and boil for about 1 minute, or until they float.
  • Return the pretzels to the cookie sheet and brush with melted butter then sprinkle with kosher salt.
  • Bake in oven until browned, about 12 minutes.
  • Serve hot with mustard or eat as is.
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