Soft Pretzels
These tender German soft pretzel sticks have a dark golden salt-crusted exterior and chewy centers.
Ingreadient :
- 1/2 cup light brown sugar
- 2 cups warm water, plus more for alkaline solution
- 2 envelopes active dry yeast
- 1/4 cup vegetable oil
- 1 tablespoon kosher salt
- 5 3/4 cups all-purpose flour, divided, plus more for kneading
- Unsalted butter, for greasing
- 3/4 cup baking soda
- 1 large egg beaten with 1 tablespoon of water
- Flaky salt, such as Maldon
- Yellow mustard, for serving
Direction :
- 1/2 cup light brown sugar
- 2 cups warm water, plus more for alkaline solution
- 2 envelopes active dry yeast
- 1/4 cup vegetable oil
- 1 tablespoon kosher salt
- 5 3/4 cups all-purpose flour, divided, plus more for kneading
- Unsalted butter, for greasing
- 3/4 cup baking soda
- 1 large egg beaten with 1 tablespoon of water
- Flaky salt, such as Maldon
- Yellow mustard, for serving
