Soft Pretzels

Soft Pretzels

1 package (.25 oz.) active dry yeast

2 tbsp brown sugar

1 1/8 tsp salt

1 1/2 cups warm water

3 cups Shawnee Mill's all-purpose flour

1 cup bread flour

2 cups warm water

2 tbsp baking soda

1 stick Braum's butter, melted

1 cup sugar

1 tbsp cinnamon

In a large mixing bowl sprinkle in the yeast and pour in the hot tap water. Allow this to sit for 5 minutes and then add in the brown sugar and salt. To make in a stand mixer attach the dough hook and mix in both of the flours. Continue mixing for 5 minutes or until dough is smooth yet slightly tacky. Knead on a very lightly floured board for 5 minutes. Spray bowl with non stick cooking spray and then place dough ball in bowl rolling around to cover with oil. Lay a piece of plastic wrap over the dough and set it in a warm spot to rise for 1 hour.

Preheat oven to 450 degrees. Line baking sheets with parchment paper and spray with nonstick cooking spray. In a wide shallow bowl pour 2 cups of hot water and then add in baking soda. Set aside and place a dry clean towel next to the bowl. To make the pretzels: Cut the dough into 12 strips and then stretch one of the strips to about 30 inches and then roll like a snake. To make the pretzel shape: Put the dough in a "U" shape and then take the end and twist around each other twice and press the ends inside the bigger loop. Grab the pretzel by the "feet" (that is where you connected both ends) and dip into the baking soda and allow to dry slightly on a towel. Place on baking sheet and bake for 5 minutes. Then rotate 180 degrees and bake another 5 minutes. Remove from oven and dip in butter and then dredge in cinnamon sugar.