These are quicker to make than the other recipe I have used in the past. I like it just as well. As you can see from my picture, they didn't hold their "pretzel" shape...that is because I make them quite small. Single serving size. So, they tend to fill in on them selves. You can certainly make them bigger and not have that happen. Either way, they are really good and the kids love to help shape them.
1 cup milk
1 pkg active dry yeast
3 tbsp packed light brown sugar
2 1/4 c flour, plus more for kneading
10 tbsp unsalted butter, plus more for greasing
1 tsp fine salt
1/3 c baking soda
2 tbsp coarse salt
For the Sauce:
1/4 c mayonnaise
1/4 c dijon mustard
3 tbsp packed brown sugar
1/2 tsp cider vinegar
1. Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes.
2. Stir in the brown sugar and 1 cup flour with a wooden spoon.
3. Dice 2 tbsp butter and soften; stir into the mix.
4. Add the remaining 1 1/4 c flour and the fine salt to make s sticky dough.
5. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tgacky, about 5 minutes.
6. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in warm spot until doubled in size, about 1 hr.
7. Pre heat the oven to 450 degrees and grease a large baking sheet. ( I use parchment paper)
8. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes)
9. Divide the dough inot 6 pieces. Roll and stretch each piece with the palms of your hands into a rope.
10. Form each rope into a pretzel shape.
11. Dissolve the baking soda in 3 cups warm water in a shallow dish. Gently dip each pretzel in the soda solution, then arrange on the baking sheet.
12. Sprinkle with the coarse salt.
13. Bake until golden, 10 to 12 min.
14. Melt the remaing 8 tbsp butter in shallow dish and dip the hot pretzels in the butter when out of oven. Place on wire rack to cool slightly. Serve warm. Store in air tight container.
(These are best fresh)