Wenner Recipe Book

MAKES: 8–12 pretzels

INGREDIENTS
Prep:
• 1 cup water
• 1 1/2 TBSP baking soda
Proofing Phase:
• 2 cups milk
• 4 TBSP white sugar
• 4 tsp instant dry yeast
Kneading Phase:
• 4 TBSP butter, softened
• 4 1/2 cups all-purpose flour, plus more for kneading
• 1 tsp salt
Oven Phase:
• 4 TBSP butter, melted
• 2 TBSP pretzel salt or coarse salt

DIRECTIONS
Prep:
• Boil water, stir in baking soda until dissolved, and set aside.

Proofing Phase:

- Heat milk to 100–110°F and pour into a large bowl.

- Stir in sugar, sprinkle yeast on top, and proof for 10 minutes.
Kneading Phase:
• Add salt, softened butter, and flour, then stir to combine.
• Knead in the bowl, then on the counter for a few minutes until soft.
• Place dough in an oiled bowl, cover, and let rise 1–1 1/2 hours, until doubled in size.
Oven Phase:
• Preheat oven to 450°F.
• Divide dough into desired number of pretzels.
• Roll into ropes and shape into pretzels.
• Submerge each pretzel in baking soda solution for 5–15 seconds.
• Transfer to a baking mat and sprinkle with salt if desired.
• Bake 9–11 minutes until golden brown.
• Brush with melted butter and serve warm or store airtight.