Inspired to make some fresh soft pretzels, we found our recipe on the ginger cook. They turned out incredible. I’ve made them about 5 times last month. 

I let the kitchenaid stand-mixer knead the dough. After it was all keanded, the bowl was cleaned and oiled. The dough went back in the bowl to rise.

An hour later, it had doubled. 

And then tossed onto a clean, oiled counter. 

Then cut into 8 pieces. 

Check out those arms. Their dough rolling machines! Check out the minutes of experience that they have!

Rolling out the fatter end will make the dough ropes more even. 

All rolled out. Even lengths and thickness is essential! jk

Started some water and baking soda boiling. 

Some rolled dough formed into knots. Pressing down the joints will keep the pretzels formed into knots. It will puff back up in the water.  

Tossed in boiling water for half a minute. The white stuff around it is the baking soda. It’s ok, it’ll come off easily. 

I just used a slitted spatula to pull out the pretzels. 

Placed onto some parchment paper and salted with some sea salt. I skipped the egg washed, it was fine without it. Make sure you use good parchment paper, otherwise they will stick to the parchment paper and you’ll have to cut off the bottoms. 

After they baked in a 425F oven for about 10 minutes, they came out incredible. 

You could eat it with some mustard. 

Or make a pretzel sammich (I suggest making some pretzels without salt for this). It’s alot like a bagel sammich, but fancier. 

I made one for lunch the next day. 

These pretzels are made from the same dough used in simple bread, pizza dough, bagels, or whatever.