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NOTES
- Take the butter (a total of 8 tbsp) out of the refrigerator ahead of time. You want it to be really soft, but not liquid. If you forgot, melt one tablespoon to mix into the dough and keep the rest on the counter to soften while your dough is rising.
- I used fast rising instant yeast, but you can use rapid rise or yeast you like. Here’s a good explanation of yeast types.
- The dough will rise faster if you keep it in a warm place. Place it close to the stove if you have something cooking or in a sunny spot somewhere. I sometimes heat my oven to 175F, place the bowl inside, and keep the door ajar. Just make sure your bowl is heat resistant even though the oven temperature is low. To be safe, don’t use plastic or glass bowls. 🙂
- You don’t have to be precise when rolling the dough out in circles. Keep in mind that the larger the circles, the thinner the corners will turn out. I rolled them to around 8 inches.
- Do not keep the corners in the lye bath for longer than 20 seconds. Gently put them in with a slotted spatula and gently remove. Alternatively, you can brush the lye all over the pretzel corners with a pastry brush.
- Some layers might slide off. Don’t worry – carefully place them back where they belong. They’ll stick to each other while baking.
- Do not use table salt to sprinkle on top of pretzels. If you don’t have large-grained salt, leave them as is or top them with sesame, sunflower, or poppy seeds as an alternative.
- Oven temperatures vary. Make sure to check on the corners during the last 5 minutes of baking and adjust the time accordingly. Best to use the convection bake setting if available.
NUTRITION
Calories: 252kcal (13%) |
Carbohydrates: 49g (16%) |
Protein: 8g (16%) |
Fat: 2g (3%) |
Saturated Fat: 1g (5%) |
Cholesterol: 4mg (1%) |
Sodium: 1346mg (56%) |
Potassium: 96mg (3%) |
Fiber: 2g (8%) |
Sugar: 1g (1%) |
Vitamin A: 44IU (1%) |
Calcium: 17mg (2%) |
Iron: 3mg (17%)
