I have always wanted to “conquer” getting bread to rise. For some reason, I have never had success. The first time I made this recipe, the dough did not rise at all. I was so disappointed and discouraged! I decided that I was going to conquer this issue I had with bread. So I went online and read and read and read. Hoping to take some tips with me from all blogs I read, I decided to attempt the dough one more time.
FINALLY! Success! I purchased new yeast and new baking soda. I warmed the oven to 200 degrees F and let the dough rise inside the oven. I let it double its size and then punched it back down.
- 1 cup milk
- 1 package active dry yeast
- 3 tbs packed light brown sugar
- 2 ¼ cups all purposed flour, more for kneading
- 2 tbs butter, softened
- 1 tbs fine salt
- ½ cup baking soda
- coarse salt
Warm milk in a saucepan until it reaches 110 degrees F; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes. Add the brown sugar and 1 cup of flour, stirring with a wooden spoon. Dice two tablespoons of butter and soften. Add to dough; stir in the remaining flour and fine salt to create a sticky dough.
On floured surface, knead dough adding flour until smooth but still slightly tacky. Grease bowl, shape dough into a ball, and place into bowl. Cover bowl with plastic wrap, and place in a warm place. Let rise for an hour, until dough doubles in size.
Preheat oven to 350 degrees F. Grease a large baking sheet. Punch the dough to deflate it, and divide into 8 parts. Roll and stretch dough into 20 inch ropes. Form each rope into a pretzel shape.
In a shallow baking dish, dissolve ½ of baking soda into 3 cups of warm water. Gently dip each pretzel into the baking soda solution, arrange on greased baking sheet, and sprinkle with coarse salt. Bake until golden, 10 to 12 minutes.