Basic Soft Pretzels! Necessary dippers for your beer cheese soup ♡
1 cup warm milk
1 package instant yeast
3 tablespoonsbrown sugar
2 tablespoonsmelted butter
2 1/4 cupsall-purpose flour
more flour for dusting
1/4 cupbaking soda whisked into 3–4 cups warm water
Make the Dough: In a mixing bowl, gently whisk the warm milk, yeast, brown sugar, butter, and salt. Stir in the flour until a dough forms. Transfer the dough to a floured surface and knead 10-15 times.
Let the Dough Hang Out: Return to the bowl and drizzle with a little oil to prevent sticking. Cover with a cloth or plastic wrap and set aside for an hour to rise.
Pretzel-ify: When the dough has risen, punch it back down and divide it into 6-8 sections. Roll each section into a loooong skinny rope. Fold it into a pretzel. Dip into the baking soda solution and place on a parchment-lined baking sheet.
Bake: Brush with the beaten egg and sprinkle with salt. Bake at 450 degrees for 10-12 minutes, until golden brown. YUUUUUM! Dip in cheese sauce, mustard, or my personal favorite – beer cheese soup.