1 Activate the yeast: In a small bowl, stir collectively heat water, sugar, and yeast. Let sit for five minutes so yeast can activate. It must be effervescent. (If not, your yeast is previous and must be changed.)
2 Make the pretzel dough: In a big bowl, stir collectively flour and salt. Pour in yeast combination and stir to type a dough. Knead the dough for 6-7 minutes within the bowl till it’s clean and not sticky. If the dough is absolutely sticky, add extra flour by the 1/Four cup.
When dough is clean, switch to a clear bowl. Cowl loosely with a towel or plastic wrap and place in a heat space to rise. Let dough rise for 60 minutes or till the dough at the least doubles in dimension.
Three Boil a pot of water: Fill a big pot with 6 cups of boiling water and a pair of tablespoons baking soda. Carry to a boil. Get out two baking sheets. Line one with parchment paper. Place a wire-rimmed rack on high of the opposite.
Four Preheat the oven to 400˚F.
5 Form the mini pretzels and boil: After the dough has risen, divide it into quarters after which every quarter into 4 items to make 16 small dough balls. Working with one dough ball at a time, roll the dough out into a skinny strand about 12-14 inches lengthy. Type a pretzel by twisting two ends collectively to type a loop after which folding the ends again up.
When your pretzel is fashioned, dunk it within the pot of boiling water. Wait till the pretzel floats (possibly 10 seconds) after which take away with a slotted spoon and place on the wire rack over a baking sheet. Let drain. As soon as all of the pretzels have been boiled, transfer them to the lined baking sheet.
6 Bake the pretzels: When all of the pretzels are formed, boiled, and positioned on the baking sheet, switch to the oven and bake for 10-12 minutes till they begin to brown.
7 Toss with the garlic butter sauce, then bake for Three-Four extra minutes: In a small saucepan, soften butter with garlic over low warmth. As soon as mixed, take away from warmth to keep away from burning butter.
When pretzels come out of the oven, add them to a big bowl and toss with garlic butter combination. Return to baking sheet, spooning any leftover sauce over every pretzel. Sprinkle pretzels frivolously with coarse salt, then return pretzels to oven and bake a second time for Three-Four minutes.
eight Let cool and serve: Take away pretzels and let cool. Garnish completed pretzels with contemporary parsley.
Pretzels are finest served barely heat. Retailer pretzels in an hermetic container on the counter for 1-2 days or within the fridge for as much as every week. Reheat in a low 300˚F oven till warmed by means of, Three-Four minutes.