Bring the classic taste of the baseball stadium to your house with my tasty pretzel recipe! They are ultimately tender, buttery, and sprinkled with just the right amount of saltiness. They are easy to make and are perfect with spicy mustard or zesty cheese sauce! Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Ballpark Style Soft Pretzels Ballpark Style Soft Pretzels Recipe | RecipeSavants.com PT30M Serves 6 Ingredients: 2.25 Teaspoon Active Dry Yeast 1 Cup Warm 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 Pretzel Or Kosher Salt In a stand mixer with a dough hook, beat yeast, honey, and milk until combined. Set aside until mixture is foamy, about 10 minutes. Add butter and table salt and mix. On low speed, gradually add flour and mix until a soft ball is formed. Coat a large bowl with cooking spray and add the dough ball. Turn it around in the bowl for a complete coating of oil. Cover with plastic wrap and put in a warm place to rise, about 1-1 1/2 hours. Punch dough down, cover, and let it rest for another 30 minutes. Meanwhile, line two sheet pans with Silpat or parchment paper. Turn dough out onto a lightly-floured word surface and divide into 6 even pieces. Roll each piece into a rope about 20 inches long and arrange into a pretzel form. Preheat oven to 450 degrees. In a Dutch oven, bring 6 cups of water and baking soda to a boil. Place 2 pretzels in boiling water and cook for about 30 seconds on each side. Use a slotted spoon to transfer pretzels onto prepared sheet pans. Repeat steps with remaining pretzels. In a small bowl, beat egg and 1 teaspoon water until frothy. Brush pretzels with egg mixture evenly and sprinkle with half of Kosher salt. Bake until golden brown, about 12 minutes. Sprinkle evenly with remaining Kosher salt. Cool on wire racks and serve warm.

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