Michael Scott Pretzel
Ingredients: whole milk, active dry yeast, light brown sugar, flour, bread flour · 110 min cook time · 580kcal · $29.30
Ingredients
2cups whole milk, 2packets active dry yeast, 6tablespoons light brown sugar, 3.25cups flour, 1cup bread flour, 2teaspoons salt, 4tablespoons butter, 0.5cup baking soda, to taste rock salt, to taste cinnamon sugar, to taste sweet glaze, to taste chocolate, to taste white chocolate, to taste fudge, to taste M&M's, to taste caramel dip, to taste mint chip, to taste marshmallows, to taste nuts, to taste toffee nuts, to taste coconut, to taste peanut butter drizzle, to taste Oreo, to taste sprinkles, to taste cotton candy bits, to taste powdered sugar
Instructions
1. Heat whole milk to 110 degrees Fahrenheit and add active dry yeast. Let sit for 5 minutes until frothy and bubbly.
2. In the bowl of a stand mixer, combine the yeast mixture, light brown sugar, flour, bread flour, salt, and cooled melted butter. Knead with the dough hook for 10 minutes until a tacky but not sticky dough forms.
3. Let the dough rise for 1 hour in a well-oiled covered bowl in a warm place.
4. Divide the dough into 12 equal pieces, roll into long ropes, twist around three times, and fold over itself to form a pretzel.
5. Dip the pretzels into a solution of hot water and baking soda. Top with rock salt or cinnamon sugar.
6. Bake in a 450 degrees Fahrenheit oven for 12 minutes, turning halfway through.
7. Brush baked pretzels with melted butter and top with the 18 requested toppings.
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