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Waffled Soft Pretzels

12 ServingsPrep: 45 min. + rising Cook: 5 min./batch

Ingredients

2 teaspoons active dry yeast
1-1/3 cups warm water (110° to 115°)
1/3 cup packed brown sugar
1/4 teaspoon kosher salt
3-1/2 to 4 cups bread flour
6 cups water
1/4 cup baking soda
2 tablespoons butter, melted
Additional kosher salt

Directions

In a large bowl, dissolve yeast in warm water. Add the brown sugar,
salt and 2 cups flour; beat until smooth. Stir in enough remaining
flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
4-6 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down; divide into 12 portions. Roll each into a 18-in.
rope; twist into a pretzel shape. Cover and let rest for 10 minutes.
In a large saucepan, bring water and baking soda to a boil. Place
pretzels into boiling water, one at a time, for 30 seconds. Remove
with a slotted spoon and drain on paper towels.
Place pretzels onto a preheated waffle iron coated with cooking

2 of 2

Waffled Soft Pretzels (continued)

Directions (continued)

spray. Cook for 1 to 1-1/2 minutes or until golden brown. Carefully
remove to wire racks. Immediately brush with butter and sprinkle
with additional salt. Serve warm. Yield: 1 dozen.

For baked pretzels: Place on parchment-lined baking sheets. Brush with butter and sprinkle with additional salt. Bake at 475° for 7-9 minutes or until golden brown. Remove from pans to wire racks. Serve warm.