PREP: 35 minutes RISE: 1 hour BAKE: 10 minutes at 450°F MAKES: 8 pretzels

Soft Pretzels

What You’ll Need

¾ cup milk (not fat-free milk)

¼ cup water

1½ Tbsp. sugar

1 pkg. active dry yeast

2⅓ to 2½ cups all-purpose flour

2 Tbsp. butter, softened

1¼ tsp. fine sea salt

3 cups hot water

½ cup baking soda

1 egg yolk, lightly beaten

1 Tbsp. water

Coarse salt (optional)

How to Make It

1. In a small saucepan heat and stir milk, the ¼ cup water, and the sugar over low heat until warm (110°F to 115°F). Pour into the large bowl of a mixer. Sprinkle with yeast; let stand about 5 minutes or until foamy. Add 2⅓ cups of the flour, the butter, and the 1¼ tsp. salt. Using the hook attachment, beat on low 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low 8 to 10 minutes or until a soft dough forms. (The dough should pull away from sides of bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.)

2. Turn dough out onto a clean, dry work surface. Knead a few times, then shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

3. Preheat oven to 450°F. Line a large baking sheet with parchment paper; set aside.

4. Punch dough down. Turn out onto a clean, dry work surface. Divide dough into eight portions. Roll and stretch each portion into a 30-inch rope. If the dough seems tight and does not want to stretch, cover and let rest about 10 minutes or until it relaxes.

5. To shape each pretzel, hold one end of a rope in each hand and form a U shape. Cross the ends over each other twice. Then lift the ends across to the bottom of the U shape; press to seal.

6. In a deep dish or pot slightly larger than each pretzel, stir together the 3 cups hot water and the baking soda. Using a slotted spoon, lower pretzels, one at a time, into baking soda mixture for 10 seconds. Remove pretzels and place on paper towels to blot the bottoms dry. Arrange 2 inches apart on the prepared baking sheet.

7. In a small bowl combine egg yolk and the 1 Tbsp. water. Brush pretzels with egg yolk mixture. If desired, sprinkle with coarse salt. Bake 10 to 12 minutes or until deep golden brown. Cool slightly on a wire rack; serve warm.

PER PRETZEL: 191 cal., 4 g fat (2 g sat. fat), 33 mg chol., 862 mg sodium, 32 g carb., 1 g fiber, 6 g pro.

1. Divide dough into eight pieces and roll each piece into a 30-inch length. Cover remaining dough with plastic wrap.

2. Form a U shape with the length of dough, then cross the ends over twice holding one end in each hand. You’ll need to work quickly or the dough will dry out and become unusable.

3. Lift the ends across and down to the bottom of the U shape. Press the ends down on the dough, overlapping just a little.

4. Dip the unbaked pretzel into a solution of hot water and baking soda, which gives pretzels their brown color.