½ Cup milk 1 Packet active dry yeast ½ TBSP Cane Sugar 1 TBSP brown sugar 2 TBSP CannaButter, melted ½ Cup Seltzer or Soda water 5 Cups flour 1 tsp fine salt
BEFORE YOU BAKE
3 TBSP baking soda 1 Cup warm water 1 Egg yolk
COATING 4 tablespoons CannaButter, melted in a shallow dish Kosher Salt
HOW TO MAKE IT Warm up the milk for about 1 ½ to 2 minutes. It should be about 110. Stir in the yeast and let it sit for about 3 minutes. Add the 2 TBSP of CannaButter, Cane and Brown sugar and stir (or whisk). Add the Seltzer Water Sift the flour, add the fine salt to the flower and gently mix Add the flour /salt mixture slowly (about 1 cup at a time) to yeast mixture. Kneed for about 10 minutes with a dough mixer or by hand for 15 mins. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. After 1 hour, “punch down dough” and divide into 4 equal parts. Allow to rest for 10 minutes. Preheat the oven to 450 Combine baking soda and warm water in a wide, shallow dish. Pull off about a ¼ of each dough part for each pretzel and roll into a long rope, about ¾” thick. Dip each rope in the baking soda water and shape into a Pretzel knot. Place the pretzels on parchment paper on a baking sheet and brush top of each pretzel with egg yolk. Bake for about 6-8 minutes or until browned. Melt the 4 tablespoons of CannaButter in a wide, shallow dish and in another wide, Dip the hot pretzel bites into the butter and then sprinkle with Kosher salt and voila!