Pretzel Twists

It sounds weird, but these pretzel twists taste like a combination of bagels and pretzels. They have the signature chew of a bagel, but also the softness and brown exterior of a pretzel. 

The steps are pretty simple. Just make the dough, let it rise, shape it, boil it, and bake it. 

They smell so good in the oven and make the kitchen smell like a pretzel shop. 


Pretzel Twists
Makes 10 twists

Ingredients: 
1½ cups warm water
1 Tbsp sugar
2 tsp sea salt
2¼ tsp yeast
4½ cups flour
¼ cup butter, melted

4 cups of water
¼ cup baking soda

A few tablespoons milk, to brush on top

Instructions: 

1. Add the yeast to the warm water (not too hot to touch, but warmer than room temperature) and let sit while gathering other ingredients. 

2. Add the yeast-water mixture, along with the sugar and salt, to the bowl of a stand mixer fitted with a dough hook. Mix until combined. 

3. Add in the flour and butter, and mix for about 5 minutes on low speed until a ball of dough starts to form. 

4. Let dough rise for an hour, or until doubled in size. 

5. Turn the dough out onto a floured surface, and divide the dough into 10 pieces. Let rest for 5 minutes. 

6. To shape, roll out each piece of dough into a 16-inch rope, fold in half, and twist the ends of the rope over each other multiple times. Pinch the ends together to form a circle. 

7. Preheat the oven to 425F, while bringing 4 cups of water and 1/4 cup baking soda to a boil on the stove. 

8. Drop the pretzel twists into the water, and boil for 20 seconds on each side. 

9. Remove twists from water onto a baking sheet, and brush with milk. Top with Italian seasoning, parmesan, cinnamon sugar, garlic, or anything you please. 

10. Bake for 14 minutes, until golden brown on the outside.