One of our absolutely favorite people, and an upcoming food writer/photographer to boot (click here to read her blog), recently shared with us this wonderful way to use our 100% Pure Amagansett Sea Salt. We used these soft pretzels as sandwich rolls; their texture and flavor were heavenly! We wish Nia would bake these more frequently for us. We are happy to share them with you.

Soft Pretzels

IngredientsNia's Pretzels | Butter & Crumb
  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4 3/4 cups all-purpose flour
  • 2 ounces unsalted butter, melted
  • Vegetable or canola oil, for bowl and pan
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Amagansett Sea Salt

Combine the water, sugar, and kosher salt in the bowl of an electric mixer. Sprinkle the yeast on top and let sit until it begins to foam, about 5 minutes.

Add the flour and, with a dough hook, knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes.

Remove the dough from the bowl. Clean bowl and oil it well. Turn dough back into bowl, cover with plastic wrap, and let rest in a warm place (tip: preheat your oven to its lowest temperature for about 5 minutes, and then turn off so it is just slightly warm) for an hour or until doubled in size.

Preheat oven to 450 degrees. Line two baking sheets with parchment paper, and then oil the paper.

Combine about 10 cups of water with the baking soda in a large pot and bring to a boil.

While water is heating up, flour your work surface and turn out dough. Pull off smaller balls, about a handful of dough each, and shape.

To shape: roll into a 12 inch rope. Hold the ends in a U shape, and then cross the ends. Alternatively, just cross each end over to form the pretzel shape.

When water is at a rolling boil, carefully place a few pretzels in the pot (don’t overcrowd them) and boil for 30 seconds. Drain, and repeat with the rest of the pretzels.

Brush pretzels with the the egg mixture and sprinkle with a large pinch of Amagansett Sea Salt.

Bake until dark golden brown, about 10-15 minutes.

Cool at least 5 minutes before serving. They are best warm.