Soft Pretzel Muffins

Ingredients:

Directions:

1. Add the warm water to a bowl. Add a pinch of sugar and sprinkle the yeast on top. Let sit for 4 minutes.
2. Stir the yeast mixture and set aside for another 5 minutes.
3. Add the flour to the bowl of a stand mixer. Make a well in the center.
4. Slice the butter into 4 pieces and place on the outside edge of the flour. Sprinkle the salt around the edge of the flour.
5. Pour the yeast mixture into the center of the flour.
6. Use the dough hook to combine and knead the mixture for 10 minutes.
7. Cover the bowl with plastic wrap and place in a warm place to rise. The dough should double in size. This will take about 1 hour.
8. Divide the dough into 12 equal sized pieces. Form each piece into a ball.
9. Preheat the oven to 290 degrees F. Spray the wells of a muffin pan with cooking spray. If you choose to use muffin pan liners, spray the liners with cooking spray (or the dough will stick).
10. Heat the 6 cups of water over high heat. Just before the water comes to a boil, add the baking soda. Wait until the foam has disappeared.
11. Add the dough, 2-3 pieces at a time, and boil for 45 seconds. Remove with a slotted spoon and place in each muffin cup. Repeat until all the dough has been boiled.
12. Sprinkle each piece of dough with a little sea salt.
13. Bake for 25-30 minutes or until the tops turn a dark brown (not burnt, the dark brown color of soft pretzels).
14. Serve warm. These go well with a smear of butter or beer cheese dipping sauce. Enjoy!
15. ***These are best served the same day.***

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