​Homemade Soft Pretzel Knots

​I saw this recipe for pretzel knots in the Atlanta Journal-Constitution (AJC) a few weeks ago, and immediately clipped it.  Frozen hot pretzels are a popular evening snack for my boys, so I thought I could make them something even better.  This is a great activity with the little ones, even if they only join you for the shaping of the knots. Plus it is springtime - and it makes me think of baseball, the Braves, and stadium hot pretzels.
 
This recipe is from Kelly Senyei’s cookbook “The Secret Ingredient Cookbook.”  For this recipe, she says the secret ingredient is the everything bagel seasoning.  And while I don’t disagree, I only used that for half of them. I used coarse sea salt on the other half since not everyone in my house likes everything bagels (crazy, I know).
 
If you try this for yourself, please let me know how it goes! And if you're interested, check out Kelly's website for more great recipes:  www.justataste.com

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Noni's Soft Pretzel Knots
INGREDIENTS:

• 1 1/4 cups water, heated to 110 degrees
• 1 tablespoon sugar
• 1 (1/4-ounce) package active dry yeast
• 3 1/2 cups all-purpose flour, plus more as needed
• 1 1/2 teaspoons kosher salt
• 3 tablespoons unsalted butter, melted
• Cooking spray
• 1/2 cup baking soda
• 2 large egg yolks, beaten with 1 tablespoon water
• 3 tablespoons everything bagel seasoning, for topping

DIRECTIONS:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and sugar. Sprinkle the yeast on top and let the mixture sit until it becomes foamy, about 5 minutes.
• Add the flour, salt, and melted butter to the bowl and mix until the dough is smooth and begins to pull away from the sides of the bowl, 4 to 5 minutes. If the dough appears too sticky, add more flour, 2 tablespoons at a time as needed.
• Coat a large bowl with cooking spray, then transfer the dough to the bowl and cover it with plastic wrap. Let the dough rest in a warm, dark place until it has doubled in size, about 1 hour.
• Heat the oven to 450 degrees. Line two baking sheets with parchment paper, then generously grease the parchment paper with cooking spray.
• In a large stockpot set over high heat, whisk the baking soda into 8 cups water and bring to a boil.
• Turn the dough out onto your work surface and divide it into 16 pieces. Roll each piece of dough into an 8-inch rope. Tie each rope into a knot.
• In batches, add the pretzel knots to the boiling water and cook for 30 seconds. Using a slotted spoon, transfer them to the lined baking sheets.
• Brush the pretzel knots with the egg wash, then sprinkle with the everything bagel seasoning.
• Bake the pretzel knots for 12 to 15 minutes, rotating the pans halfway through, until they are dark golden brown. Remove the pretzel knots from the oven and serve. Makes 16 knots.

Pretzel knots with egg wash, pre-seasoning and baking