Photo: Becky Luigart-Stayner; Styling: Caroline M. Cunningham
Hands-on Time
35 Mins
Total Time
2 Hours 10 Mins
Yield
Makes 8 pretzels

How to Make It

Step 1

Turn dough out onto a lightly floured surface, and knead until smooth (about 2 to 3 minutes). Place in a lightly greased bowl, turning to grease top. Cover dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Step 2

Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface, keeping unused dough covered with a damp towel. (If dough does not stretch easily, cover and allow to rest 5 minutes.) Form each rope into a U-shape on a parchment paper-lined baking sheet. Fold or twist each end down diagonally, and tuck under dough, forming pretzel shape. Cover with a damp towel; let stand 15 minutes.

Step 3

Preheat oven to 425°. Fill a 3 1/2-qt. saucepan with water, and stir in baking soda; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer. Gently lower 2 pretzels into simmering water mixture; cook 10 seconds on each side. Transfer to a lightly greased wire rack. Repeat procedure with remaining pretzels.

Step 4

Transfer pretzels to parchment paper-lined baking sheet. Brush generously with melted butter, and sprinkle with benne seeds and sea salt. Bake at 425° for 12 to 15 minutes or until golden brown and thoroughly cooked.

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