Steps to Prepare Quick TL's Homemade Soft Pretzels

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TL's Homemade Soft Pretzels - Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, tl's homemade soft pretzels. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

TL's Homemade Soft Pretzels is among the favorite food menus that are being sought by many people throughout the internet. Should you be the one that wants the recipe information, then this is the right website page. We convey the steps to how to prepare combined with ingredients needed. Do not forget to also display related videos as additional information.

TL's Homemade Soft Pretzels

To begin with this particular recipe, we have to prepare a few ingredients. You may have TL's Homemade Soft Pretzels using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make TL's Homemade Soft Pretzels

  1. Take 1 1/2 cup of warm water.
  2. It's 1 packages of active dry yeast.
  3. You need 2 tbsp of brown sugar.
  4. Make ready 1 tsp of salt ( i use sea salt).
  5. Make ready 4 cup of all-purpose flour.
  6. You need 2 cup of warm water.
  7. Prepare 2 tbsp of baking soda.
  8. Take 4 tbsp of melted butter.

Instructions to make TL's Homemade Soft Pretzels

  1. Sprinkle yeast in the 1 1/2 cup warm water and stir to dissolve. Let sit about ten min until foamy. Add brown sugar and stir to dissolve..
  2. Put yeast water into mixing bowl. Add flour and salt and knead until dough is smooth and elastic. Put in a greased bowl and cover with towel. Let rise one hour..
  3. Take the 2 cups of warm water and add baking soda. Stir to dissolve..
  4. After dough has risen, pinch off pieces and roll into ropes and twist into pretzel shapes. Dip into baking soda water and ace on a greased sheet. Cover and let rise half hour. Bake at 400°F for ten minutes or until golden brown..
  5. Melt butter and brush on top of pretzels and top with kosher salt or cinnamon sugar..

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