Public recipe with member extras
Camel Milk Soft Pretzels
Chewy soft pretzels enriched with camel milk for a slightly softer, richer crumb than a classic water-based dough.
Breads, Rolls & Flatbreads · Game Day Snacks · Weekend Baking Project
What you need
Ingredients
- 1 1/4 cups Warm Camel Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1 tbsp Sugar
- 4 cups All-Purpose Flour
- 1 tsp Salt
- 2 tbsp Melted Butter
- 1/4 cup Baking Soda, for the water bath
- Coarse Salt, to top
Method
Instructions
- Combine the warm camel milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, and melted butter, and knead until smooth and elastic, about 8 minutes.
- Let rise until doubled, about 1 hour, then divide into 8 pieces and shape into pretzels.
- Bring a large pot of water to a boil with the baking soda. Boil each pretzel 30 seconds per side, then place on a baking sheet.
- Sprinkle with coarse salt and bake at 425°F for 12 to 15 minutes until deeply golden.
From The Complete Camel Milk Compendium by Aunesty Janssen
The complete recipe is free
Unlock the Kitchen Note
Join the Culinary Library for the technique note behind this recipe, print tools, curated collections, and future premium releases for $4.99 per year.
Keep cooking
