Sesame Seed Soft Pretzels
  • 1 TYH recipe pizza crust dough, made with sprouted wheat flour
  • 3tbsp baking soda
  • 1/4 cup organic butter, melted
  • 2tbsp sesame seeds
  • 2teaspoons coarse sea salt or Himalayan salt
  1. Preheat oven to 425 degrees.
  2. 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.
  3. Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
  4. I place my dough next to or on top of my Bunn coffee maker that stays warm 24/7.
  5. 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.
  6. Form each rope into a U-shape on a parchment paper-lined baking sheet.
  7. Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
  8. Cover with a damp towel; let stand 15 minutes.
  9. 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.
  10. Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
  11. Repeat procedure with remaining pretzels.
  12. Transfer pretzels to parchment paper-lined baking sheet.
  13. 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.