Author: Laura Doerr with Ways to my Heart
Serving Size: 6
Time: 2 hours
1 cup milk (I used 2%)
1 packet active dry yeast
3 tbsp brown sugar
2 tbsp butter, room temperature
2 ¼ cups all-purpose flour
2 tsp salt
3 cups warm water
1/3 cup baking soda
3 tbsp melted butter
Dash of garlic powder
Fresh minced parsley, optional
¼ cup fresh grated parmesan cheese
Marinara for dipping
1. Microwave the milk in a microwave safe dish for about 1 minute, 30 seconds or until it reaches
110 degrees. Pour milk into the bowl of a stand mixer (if you have one) or any mixing bowl.
Whisk in the yeast packet and stir until dissolved. Let rest for 5 minutes.
2. Add into the bowl the brown sugar, room temp butter, ½ cup of the flour, and 2 tsp salt. Whisk
3. If using a stand mixer, put on the dough hook. Add remaining flour and knead on low-medium
speed until the dough pulls away from the sides. Sprinkle in additional flour if needed. Cover
bowl with plastic wrap and allow to rise in a warm space for about 1 hour, or until dough almost
doubles in size.
4. Preheat oven to 450 degrees. Grease a large baking sheet or use a Silpats or parchment paper.
Combine warm water and baking soda in a medium bowl, whisk together until dissolved.
5. If dough has any air packets, punch them out. Divide dough ball into 6 equal parts. Flour your
hands if the dough seems sticky.
6. Roll each dough ball into a long rope, about 24 inches long. Immerse the dough rope into the
soda water, allow excess water to drip off. Form into the shape of a pretzel on the prepared
baking sheet. Repeat with the rest of the dough. Sprinkle each pretzel with coarse salt as
7. Bake for 8-10 minutes or until golden brown. While pretzels are baking, combine melted butter,
garlic powder, and parsley in a small bowl. Brush onto baked pretzels, and sprinkle with fresh
grated parmesan cheese. Return to oven for 1 minute to melt the cheese.
8. Serve warm with marinara sauce.