Homemade Soft Pretzels

The last time I made soft pretzels was in home economics class in 7th grade.  I found this recipe in the winter issue of Phyllis Hoffman Celebrate and thought it would be fun to make after church today.  It calls for you to make it in a stand up mixer with a dough hook, but my mom does not have one of those at her house, so I just used a spoon and my hands to kneed it.  They worked well and were very tasty.  Have fun!

Soft Pretzels:

1 1/2 cup warm milk (110 to 115 degrees)

1 T honey

3 t kosher salt, divided

1 package active dry yeast

2 1/2 cups all purpose flour

2 cups bread flour

1/4 cup butter, melted

2 T water

1 egg yolk

In the bowl of a stand mixer, combine milk, honey, 2 t salt and yeast.  Stir to combine.  Allow mix to stand for at least 5 minutes or until mixture begins to foam.  Add all purpose flour, bread flour and butter.  Using the dough hook attachment, mix on low speed until combined.  Increase speed to medium and mix until dough pulls away from sides of the bowl, about 4-5 minutes.  Cover bowl with plastic wrap or towel and place in a warm place.  Let stand until doubled in size, about 1 hour.  Preheat oven to 450 degrees.  Spray 2 baking sheets with cooking spray.  Turn dough out onto a lightly floured work surface.  Divide into about 16 equal portions.  Roll each into a 12″ rope.  Shape into a pretzel shape (or any shape you like) and place on prepared baking sheet.  In a small bowl, whisk together egg yolk and water.  Using a pastry brush, coat pretzels with egg mixture and sprinkle with remaining salt.  Bake for 12-15 minutes, or until a deep golden brown.  Remove and enjoy!