In this recipe, you learn how to make your own ballpark style pretzels at home from the scratch using just simple pantry ingredients. These pretzels are incredibly soft and buttery, pair with a good German style horseradish mustard. Smart Recipes, American Recipes, Eggs,Dairy Recipes, Recipes Eggs,Dairy American Ballpark Style Soft Pretzels Ballpark Style Soft Pretzels Recipe | PT30M Serves 6 Ingredients: 1 Package Active Dry Yeast 1 Cup Warm Whole Milk 2 Tablespoons Honey 2 Tablespoons Unsalted Butter 1 Teaspoon Salt 2.25 Cups Bread Flour 3 Tablespoons Baking Soda 1 Large Egg 0.25 Cup Kosher Salt In a bowl of electric stand mixer fitted with the dough hook, add yeast, honey, and milk and mix until well combined. Keep aside for about 10 minutes or until mixture becomes frothy. Add melted butter and salt to bowl and mix. Add flour and mix on low speed until a soft dough ball is formed. Place the dough ball into a large lightly-oiled bowl and then turn the ball to coat with oil evenly. With a plastic wrap, cover the bowl and keep aside in a warm place for about 1-1 1/2 hours. Uncover the bowl and with your hands, punch down the dough. Again, cover the bowl and keep aside in a warm place for about 30 minutes. Line two large baking sheets with parchment paper. Place dough onto a lightly floured surface and divide into 6-8 pieces. Starting from the center with the palm of your hands, roll each piece into a 20-inch long rope. Arrange each rope onto a clean smooth surface. Make a 'U' shape from each rope and then, twist the ends of the rope around each other twice. Carefully, attach the ends to the bottom of each 'U' to form a pretzel shape. Preheat the oven to 450 degrees. In a Dutch oven, add 6 cups of water and baking soda and bring to a boil. With a spatula, carefully place 2 pretzels into the water and cook for about 30 seconds per side. With a slotted spoon, remove pretzels from pan and place onto the prepared baking sheet, right side up. Repeat with the remaining pretzels. In a small bowl, add egg and 1 teaspoon of water and beat well. Coat the pretzels with egg mixture evenly and sprinkle with coarse salt. Bake for about 11-12 minutes or until golden brown. Sprinkel with coarse sea salt and serve with your favorite dip.

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