- Milk, 1 cup
- Active Dry Yeast, 1 packet
- Flour, 2 1/4 cup (plus more for kneading)
- Brown sugar, packed, 3 tbsp
- Butter, diced and softened, 2 tbsp
- Salt, 1 tsp
Step 1: Heat milk until it is 110 degrees or lukewarm (I do this by microwaving it in a mug for 50 seconds). The milk shouldn’t feel too warm to touch – it could kill the yeast.
Step 2: Pour the milk into a large bowl and sprinkle in the yeast. Let sit for 3 minutes.
Step 3: Stir in the brown sugar and 1 cup of flour, to make a lumpy mix.
Step 4: Stir in the rest of the flour, butter, and salt. It will form into a sticky dough.
Step 5: Knead the dough on a floured surface, until it’s smooth but still slightly sticky (about 5 minutes). Add more flour, if needed.
Step 6: Roll the dough up into a ball and place in a greased bowl. Cover with plastic wrap and let sit in a warm place for 1 hour. The dough should double in size.
Step 7: Knead the dough on a lightly floured surface, until it is smooth and slightly sticky. Add more flour, if needed.
Step 8: Divide the dough into 8 equal sections.
Step 9: Roll and stretch out each piece of dough into a rope and form into pretzel shape.
Step 10: Place pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with a little salt.
Step 11: Bake in a 450 degree oven for 10-12 minutes.
Optional: To make a sweet mustard sauce, combine 1/4 cup mustard, 1/4 cup mayonnaise, 3 tbsp brown sugar, and 1/2 tsp vinegar.