Sesame Seed Soft Pretzels
TYH recipe pizza crust dough, made with sprouted wheat flour
organic butter, melted
coarse sea salt or Himalayan salt
Preheat oven to 425 degrees.
Turn pizza dough out onto a lightly floured surface and knead until smooth (2-3 minutes). Place in a lightly greased bowl, turning to grease top.
Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
I place my dough next to or on top of my Bunn coffee maker that stays warm 24/7.
Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface keeping unused dough covered with a damp towel.
Form each rope into a U-shape on a parchment paper-lined baking sheet.
Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
Cover with a damp towel; let stand 15 minutes.
Fill a 3 ½ quart saucepan with water and stir in baking soda. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer.
Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
Repeat procedure with remaining pretzels.
Transfer pretzels to parchment paper-lined baking sheet.
Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt. Bake for 12-15 minutes or until golden brown and thoroughly cooked.