Benne Seed Soft Pretzels

1. 1

   Turn dough out onto a lightly floured surface, and knead until smooth (about 2 to 3 minutes). Place in a lightly greased bowl, turning to grease top. Cover dough with plastic wrap, and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.

2. 2

   Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface, keeping unused dough covered with a damp towel. (If dough does not stretch easily, cover and allow to rest 5 minutes.) Form each rope into a U-shape on a parchment paper-lined baking sheet. Fold or twist each end down diagonally, and tuck under dough, forming pretzel shape. Cover with a damp towel; let stand 15 minutes.

3. 3

   Preheat oven to 425u00b0. Fill a 3 1/2-qt. saucepan with water, and stir in baking soda; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer. Gently lower 2 pretzels into simmering water mixture; cook 10 seconds on each side. Transfer to a lightly greased wire rack. Repeat procedure with remaining pretzels.

4. 4

   Transfer pretzels to parchment paper-lined baking sheet. Brush generously with melted butter, and sprinkle with benne seeds and sea salt. Bake at 425u00b0 for 12 to 15 minutes or until golden brown and thoroughly cooked.

* Per serving · 4 servings · Values may vary.