Ingredients :
2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt
1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish
2 cups milk
1 1/2 tablespoons (2 packets) active dry yeast
6 tablespoons brown sugar
4 tablespoons butter, melted
4 1/2 cups flour
2 teaspoons fine salt
1/3 cup baking soda
3 cups warm water
Coarse salt
8 tablespoons butter, melted in a shallow dish
Directions :
Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it.
Stir in the yeast and let it sit for about 3 minutes.
Add the butter and sugar.
Add the flour about 1 cup at a time and the add the fine salt.
Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap.
Let rise for 1 hour in a moist, warm place until doubled in size.
Preheat the oven to 450º.
Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again).
Roll them all out as thin as you can.
Combine the warm water and baking soda in a wide bowl.
Form the dough into pretzel shapes, then dip in the baking soda water.
Place on a greased baking sheet and sprinkle with coarse salt.
Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot.
Serve with cheese sauce
Warm up the milk in the microwave or on the stove for just about one and a half minutes. It should be about 110º. If it's too hot it will kill the yeast. You should be able to comfortably keep your finger in it.
Stir in the yeast and let it sit for about 3 minutes.
Add the butter and sugar.
Add the flour about 1 cup at a time and the add the fine salt.
Kneed for about 10 minutes with a stand mixer, or by hand. Put it in a greased bowl and cover with greased cling wrap.
Let rise for 1 hour in a moist, warm place until doubled in size.
Preheat the oven to 450º.
Punch down dough and divide into 12 lumps (I like to divide it in half, then divide each half into three, and then divide each remaining one in half again).
Roll them all out as thin as you can.
Combine the warm water and baking soda in a wide bowl.
Form the dough into pretzel shapes, then dip in the baking soda water.
Place on a greased baking sheet and sprinkle with coarse salt.
Bake for about 7-11 minutes or until browned. Dip each in the melted butter while hot.
Serve with cheese sauce
