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Hot Buttered Soft Pretzels
Ingredients
  • Dough
  • 2 ½ cups (298g) King Arthur Unbleached Bread Flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 ¼ teaspoons (7g) instant yeast
  • 7/8 to 1 cup (198g to 227g) warm water*
  • note: Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.
  • Topping
  • 1 cup (227g) boiling water
  • 2 tablespoons (28g) baking soda
  • coarse, kosher or pretzel salt, optional
  • 3 tablespoons (43g) unsalted butter, melted
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