Oh, yes, these are so buttery. I wanted a soft pretzel and I wanted one that was buttery. I must say, I think I accomplished my mission.
These pretzels are so good, I will never buy another pretzel again. You must make these at least once to experience what I am talking about.
You must use the King of All Flour. It is important to use a high quality unbleached Bread Flour to have superior results.
This recipe is so simple, all ingredients are added to my food processor with a dough attachment. I used Himalayan Pink salt inside the dough mixture and sprinkled on top.
After the bread was kneaded and allowed to rest for 30 minutes, it was formed into a log and cut into four equal pieces.
Each of the pieces were cut into half.
I pinched the end of the long ropes I formed with my hand and I twisted the ropes like you would twist a doughnut.
After the dough soaked and was basted with the baking soda bath for 2 minutes, I placed the dough on my greased pan and sprinkled coarse Pink Himalayan Salt over them.
Allow the dough to rest for 10 more minutes before baking.
After the pretzels baked for 9-10 minutes, remove from the oven and bring on the butter.
I basted these babies, not once, but three times with butter.
Look at them, just a work of art. They are fresh, soft, buttery with a pinch of saltiness.
Soft Buttery Pink Salted Pretzel Twist
adapted from King Arthur Flour
Prep Time: 50 minutes
Cook Time: 10 minutes
Total Time: 60 minutes
2 1/2 cups unbleached bread flour
1 teaspoon pink Himalayan salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water
salt to top (optional)
For the soaking bath:
2 tablespoon baking soda
1 cup boiling water.
Pre heat oven to 475 degrees.
In a mixer with a dough attachment, mix all ingredients well then knead for 5 minutes. Place dough in a lightly floured freezer bag and allow dough to rest 30 minutes.
Mix baking soda with boiling water in a large flat bowl allow to cool while dough rest.
Remove dough from bag and on a lightly greased surface roll dough into a log. Cut dough into four pieces and then cut the pieces in half.
You should have 8 pieces of dough. Allow dough to rest 5 minutes. Roll it each piece of dough into a long thin log about 10-12 inches.
Take two of the thin logs and pinch the end of one side of the log then twist the two pieces together, pinching the other end when you reach it.
Add all 4 logs to the soaking bath and baste the logs for two minutes with soaking liquid.
Remove logs from soaking liquid and place on a greased baking sheet and allow to rest for 10 minutes.
Bake pretzel twist at 475 degrees for 9-10 minutes, remove from oven and baste with as much butter as you like.