Homemade SOFT PRETZELS

Homemade soft pretzels. Let me show you the back. Can I eat it? Yummy. Homemade soft pretzels. Let me show you how to make them. Alright, we're gonna start out with yeast and I'm gonna let mine bloom for 10 to 15 minutes before I mix everything into it. And what that means is you add the yeast and the sugar, it helps activate it faster. And the water at first, it's just gonna look normal. And after 10 to 15 minutes, it'll start like foaming up at the top. And that's how you know your yeast is ready. So now I'm gonna have two and a half teaspoons of yeast in here. And then I'm gonna add the sugar to it. Water. You want to add the water to it. It has to be warm water too. Make sure it's not too hot or else it will kill the yeast. I'm gonna add one cup of warm water. This is what it looks like now. You might be seeing a little bit of bubbles. That is not the foaming up I'm talking about. You'll see in about 10 minutes that's when you know your yeast is active. 15 minutes later. What I mean by foaming up. See? Do you see that? A layer of foam. That's when you know your yeast is active. Two teaspoons of salt. All purpose flour. I'm gonna start out with four and see how it looks. This is my dough. It's pretty dry. It's gonna need more water. Baking depends on the time of year when you're doing it. Sometimes you need more water, less water. It also depends on where you live. Not exact science. Something about the altitude. So I'm gonna add one tablespoon at a time of water. I ended up adding almost six tablespoons of water. I'm pretty sure. I'm gonna cover it and throw it in the oven with the light on. That way it doubles faster. Looks like it's doubled, but not as much as I would like it to. We're gonna roll with it. I'm gonna put them back in the bowl with some flour and roll work with one at a time to stretch it out. I forgot to mention, I also have water heating up. I'm gonna throw some baking soda in there. I have to make sure that the water is boiling. So I'm gonna let that boil for a bit. I'm gonna roll it out into a rope. Then twisted it twice. I think, then brought it down. Yes, that looks right. Just literally just for 20 seconds. I take them out once they start floating. Okay. Now I'm gonna hit them with an egg wash. These are going into the oven at 450 for six minutes. Then we'll take them out, do another layer of egg wash, some sea salt on top and throw them back in there for six additional minutes. Oh. Wow. Oh my goodness. So good. Alright, here they are all done. In the middle I put some queso cheese to dip them in and literally better than store bought. As always, let me know if you try it.