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How To: Make Soft Pretzels

Nadine Donovan, head pastry chef at Old Major, dishes on how to make soft pretzels.

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1. Combine 1 cup warm water, 1 tablespoon dry yeast, and 1 ½ teaspoons sugar using an electric mixer fitted with a dough hook. Let stand for 5 minutes. Add 3 ½ cups bread flour, 1 teaspoon salt, and
1 ½ tablespoons room-temperature butter. Mix until a smooth dough has formed. In a greased bowl, let the dough rise until it doubles in size.

2. Portion dough into 12 pieces. Roll each section into a snake and shape like a pretzel. Refrigerate for 1 hour until firm. Preheat oven to 400°.

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3. Combine 4 cups water and 2 tablespoons food-grade lye (available online) in a plastic container. Mix until dissolved. Wearing rubber gloves, dip pretzels into lye bath. Place on a baking sheet lined with a baking mat. Sprinkle with kosher salt. Bake 8 to 10 minutes or until dark golden brown.

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