Homemade Soft Pretzels

Husband's birthday was recently, and for this glorious event- I decided to make some of his favorite foods. While on this adventure, I decided to make one of my favorites as well...delectable soft pretzels and beer cheese.

The only coarse salt I had in the house..

Soggy looking from the baking soda + water bath prior to being baked up in the oven. But..

it yields the signature toasty brown outside, while the inside stays soft and fluffy.!

I've also halved the recipe, for a weekend date night, and they turned out perfectly as well. They're super easy to make, and really worth the minimal effort. 

Click through for the recipe, wipe the drool from your chin, and enjoy!

• 4 teaspoons active dry yeast
• 1 & 1/4 cups warm water
• 5 cups flour
• 1/4 cup white sugar, plus 1 teaspoon
• 1/4 cup brown sugar
• 1 & 1/2 teaspoon salt
• 2 tablespoons vegetable oil (or melted butter)
• 1/2 cup baking soda
• 2 egg whites
• Kosher or coarse sea salt, for topping
• cooking spray

Instructions

1. In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside for 10 minutes.
2. In a large bowl or stand mixer, combine the flour, white and brown sugars, and salt. Pour the water/yeast mixture and 2 tablespoons vegetable oil into the bowl. Knead for 6-8 minutes until the dough is smooth. Add extra water if dough is too dry, until you get your desired texture.
3. Lightly oil a large bowl. Shape dough into a ball. Place the dough ball in the bowl, cover with plastic wrap, and allow to rise for one hour.
4. Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray.
5. In a large bowl, combine 4 cups of hot water and baking soda. In a small bowl, whisk together the egg whites.
6. After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and break off small chunks of dough - Roll the chunks into 1 inch diameter balls (I got about 20-25).
7. Dip the pieces in the baking soda water and place on the baking sheet. Gently drying with a paper towel if they become too wet. Brush each pretzel ball with egg whites then sprinkle with kosher salt (or coarse Pink Himalayan salt if you're that kind of gal...).
8. Bake for 7-8 minutes, until browned.