Soft Pretzels With Flaked Himalayan Pink Salt
This is a kids activity MADE for ALL AGES! Getting little ones in the kitchen; working with their hands…..INVOLVED! We make these several times during the Spring and Summer months!
There is nothing better than a warm and HOT soft pretzel fresh out of the oven! That incentive alone, I believe, is why my kids always jump to the task when it is time for a kids activity such as this! Kade and Indy have always been soft pretzel fans…..baseball game; soft pretzel…..football game; soft pretzel…..Disney World; soft pretzel! YET…..those pretzels will never live up to the magic we bake in our oven right here at home. This recipe is another ode to my Mother In-law, as she is the first person to introduce us to this amazing recipe that has evolved into an overall kids activity experience!
To begin, warm the milk in the microwave for 1 minute and 20 seconds; stir in the yeast and let sit for 5 minutes, allowing the yeast to bloom.
Transfer the yeast mixture to the bowl of a stand mixer. Add 2 Tablespoons of melted butter and the brown sugar; mix on low until the sugar has dissolved. Add in the flour slowly; add the salt; let the mixer knead for 10 minutes.
Spray the inside of a glass bowl with olive oil, as well as one side of a piece of plastic wrap. Transfer dough into the bowl; flipping the dough over once to cover all sides with oil. Delicately place plastic wrap loosly on top of the glass bowl; let dough rise for one hour.
After one hour, preheat your oven to 400°F. Divide dough into 12 pieces. Roll dough (on wax paper) with your hands into long strips; twist into a pretzel shape.
In a small bowl, dissolve baking soda into warm water. Dunk each pretzel into the baking soda mixture and place onto parchment-lined baking sheets. Sprinkle each pretzel with flaked Himalayan pink salt. Bake for 11 minutes until lightly browned. Remove from oven and directly brush each pretzel with melted butter while they are still hot.
Serve immediately; store in an air-tight container.
XOXO,
Kendallraye, Kade, and Indy
Soft Pretzels With Flaked Himalayan Pink Salt
Equipment
- Stand Mixer
- Glass Bowl
- Plastic Wrap
- Wax Paper
- Small Bowl
- Baking Sheets
Ingredients
- 1 cup 2% Milk
- 1 packet Active Dry Yeast
- 3 Tablespoons Brown Sugar Packed
- 4 Tablespoons Butter Salted; Melted
- 3½ cups All-Purpose Flour
- 1 teaspoon Salt
- Olive Oil Spray Extra Virgin
- 2 Tablespoons Baking Soda
- 1½ cups Warm Water
- Flaked Himalyayan Pink Salt
Instructions
- Warm the milk in the microwave for 1 minute and 20 seconds; stir in the yeast and let sit for 5 minutes, allowing the yeast to bloom.
- Transfer the yeast mixture to the bowl of a stand mixer. Add 2 Tablespoons of melted butter and the brown sugar; mix on low until the sugar has dissolved. Add in the flour slowly; add the salt; let the mixer knead for 10 minutes.
- Spray the inside of a glass bowl with olive oil, as well as one side of a piece of plastic wrap. Transfer dough into the bowl; flipping the dough over once to cover all sides with oil. Delicately place plastic wrap loosly on top of the glass bowl; let dough rise for one hour.
- After one hour, preheat your oven to 400°F. Divide dough into 12 pieces. Roll dough (on wax paper) with your hands into long strips; twist into a pretzel shape.
- In a small bowl, dissolve baking soda into warm water. Dunk each pretzel into the baking soda mixture and place onto parchment-lined baking sheets. Sprinkle each pretzel with flaked Himalayan pink salt.
- Bake for 11 minutes until lightly browned. Remove from oven and directly brush each pretzel with melted butter while they are still hot.
- Serve immediately; store in an air-tight container.
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