1 cup Milk, warm
1 sachet (11g) Yeast
2 1/4 cups Flour
1 tsp Salt
2 tbsp Butter, melted
3-4 tbsp Brown sugar
1 sachet (11g) Yeast
2 1/4 cups Flour
1 tsp Salt
2 tbsp Butter, melted
3-4 tbsp Brown sugar
⅓ cups Baking powder
3 cups Water, warm
Coarse salt
Melted butter
1) Mix warm milk and yeast together. Let it rest for 3 minutes.
3 cups Water, warm
Coarse salt
Melted butter
1) Mix warm milk and yeast together. Let it rest for 3 minutes.
2) Using stand mixer with hook attachment, mix milk mixture, butter and sugar together. Add flour and salt. Let it knead for 10 minutes.
3) Place the dough into a greased mixing bowl. Cover with clingwrap. Let it rest for 1 hour until the dough double in size.
4) After 1 hour and dough already doubled in size, remove the clingwrap. Punch out the dough to let the air out. Divide the dough into 12 equal portions. Roll each portion and shaped like a preztel.
5) Mix the baking powder with water. Dip the preztel into the baking powder solution and place it on a prepared baking tray. Bake the pretzels for 7-10 minutes in a preheated oven of 200°C.
6) Dip the baked pretzels into the melted butter. Ready to eat.
3) Place the dough into a greased mixing bowl. Cover with clingwrap. Let it rest for 1 hour until the dough double in size.
4) After 1 hour and dough already doubled in size, remove the clingwrap. Punch out the dough to let the air out. Divide the dough into 12 equal portions. Roll each portion and shaped like a preztel.
5) Mix the baking powder with water. Dip the preztel into the baking powder solution and place it on a prepared baking tray. Bake the pretzels for 7-10 minutes in a preheated oven of 200°C.
6) Dip the baked pretzels into the melted butter. Ready to eat.