Mini Stadium Style Pretzels

Name: Mini Stadium Style Pretzels
Total time: 300 s
Yield: 48 servings
Cuisine: American
Ingredients: 4 1/2 cup All purpose flour; 2 cup Warm water; 1 tbsp Olive oil; 1 tbsp Table salt; 1 tbsp Dry yeast; 1 tbsp Sugar; 1 tbsp Minced garlic; 4 tbsp Kosher salt; 4 Egg yolk

bdport @cook_3109951

Great for game day with the boys.

bdport @cook_3109951

Great for game day with the boys.

Saved

Ingredients

5 mins

48 servings

4 1/2 cupAll purpose flour
2 cupWarm water
1 tbspOlive oil
1 tbspTable salt
1 tbspDry yeast
1 tbspSugar
1 tbspMinced garlic
4 tbspKosher salt
4Egg yolk

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Steps

5 mins

1

Combine oil, table salt, sugar, yeast, garlic and water in a large bowl, stir and let sit until it foams.
2

Add flour and stir until it forms a ball.
3

Cover bowl with a hand towel and place in fridge for at least 4 hours; over night is best.
4

Preheat oven to 425°F (roughly 215 C)
5

Rip off golf ball sized piece of dough (bigger if you want to make regular sized pretzels). Roll dough back and forth using both hands, starting in the middle and moving outwards until it is long pencil thick pieces then form into pretzel shape.
6

Place on a backing sheet covered in parchment paper leaving enough space for them to grow.
7

Beat egg yolks and brush onto pretzels. sprinkle with kosher salt to taste.
8

Bake for 15-20 minutes until tops are golden brown.
9

Serve with mustard.