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!
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.