Soft Pretzel Muffins

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If you grew up in South Philly you know that “Wawa” isn’t just the sound a baby makes. Your loved ones have probably sent you care packages with “Tasty Kakes,” and you know that a warm, chewy soft pretzel pulls apart at the knot and has just the right amount of salt crystals on top.

These muffins may be missing the traditional pretzel shape but they pull apart like the knotted version and their texture brings home the street vendor.

Serve warm, right out of the oven or leave on the counter and watch them disappear. These muffins are scrumptious by themselves, but you could serve alongside cheese or spicy mustard dip.

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Soft Pretzel Muffins (makes 12)

6 Tbsp unsalted butter, melted
1 1/2 cups warm water
2 Tbsp light brown sugar
1 package active dry yeast (2 1/4 tsp)
2 1/2 tsp kosher salt
4 1/2 to 5 cups all-purpose flour

1. In a large microwave-safe bowl, melt butter in the microwave.
2. Add water, sugar, yeast and mix to combine. Let sit for 5 minutes.
3. Add salt and flour and mix with a spoon until dough is smooth and begins to pull away from the side of the bowl (If dough appears too wet, add additional flour, 1 tablespoon at a time).
4. On a flat surface, knead dough with hands and form a ball.
4. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a damp towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
5. Preheat oven to 425 F. Spray muffin cups with non-stick cooking spray.
6. Pull off golf ball-size pieces of dough and distribute into muffin cups (roll dough into mini ropes and twirl or just plop into individual muffin cups).
7. Brush tops of each muffin cup of batter with the egg wash and season liberally with the coarse salt.
8. Bake for 15 to 18 minutes until golden brown.
9. Serve warm, right out of the oven with a condiment of your choice (cheese sauce, spicy mustard dip, ketchup, chocolate sauce).

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