Soft Pretzels (Or Pretzel Rolls)

1. 1

   Mix the flour, yeast, salt, malt extract, butter, milk & water together and knead to a soft dough, about 10 minutes.

2. 2

   Place dough in an oiled bowl to rest, covered, until the dough has doubled in size (about 1 hour).

3. 3

   Form dough into 12 bread pretzels or rolls. Place on parchment paper well spaced, and allow to rise again (about 30-40 minutes).

4. 4

   Mix the water, salt and baking soda in a stainless steel shallow pan and bring to the boil. Turn temp down to low simmer.

5. 5

   Using a slotted spoon, dip pretzels one by one in the baking soda water for 30 seconds, drain well and set back on the paper.

6. 6

   If making rolls cut slits in the roll tops with a sharp knife or if making pretzel, sprinkle pretzels with extra coarse salt or pretzel salt.

7. 7

   Bake for 20-25 minutes in the middle of a preheated 400 degree (200 degree Celsius) oven, until browned, cool slightly on wire rack. Eat warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.