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Sourdough discard adds a nuanced flavor to these soft pillow crumb and melted butter brushed on the still hot, golden brown crust takes pretzels over the top. Since they are made with commercial yeast, you can bite into a freshly baked pretzel in just over an hour!
⭐⭐⭐⭐⭐ Heavenly! Best soft pretzels I’ve ever had. Thank you for sharing the recipe.
Featured Comment:
Chanel Sanders
swipe up for the full amounts
scald milk
make the dough and knead until smooth
shape dough and freeze for 15 mins.
make dough
proof for 20 minutes
dip pretzels in baking soda bath
Don't use a lot of flour Don't let the dough dry out Let the dough rest if it snaps back Apply downward pressure Work with dry hands
Bake at 475 F for 10 to 15 minutes
Brush hot pretzels with soft butter
Use bread flour instead of all-purpose flour Knead dough until smooth Do not overproof your dough Freeze shaped dough for 15 minutes
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