Soft Pretzels with Strawberry Margarita Sauce Recipe

Ingredients

Strawberry Margarita Sauce

1 1/4 lbs (20 ounces strawberries, quartered
1 1/2 tablespoons lime zest
1 tablespoon lime juice
1 1/4 cups sugar
3 tablespoons tequila
1 tablespoons triple sec, optional

Soft Pretzels

3/4 cup milk, I used whole milk
1/4 cup water
1 1/2 tablespoons granulated sugar
1 package active dry yeast
2 1/3 cups all purpose flour plus more for dusting
2 tablespoons unsalted butter, softened
1 1/4 teaspoons fine sea salt
3 cup hot water
1/3 cup baking soda
1 egg yolk
1 tablespoon water
pretzel salt or coarse salt

	PREP TIME 30m	COOK TIME 10m	TOTAL TIME 40m
YIELD 8 servings

Instructions

Place all ingredients into a large pot and bring to a boil. Reduced heat to a simmer and continue to cook for 25 minutes or until slightly thickened.
Using an immersion blender or a potato masher, blend strawberry margarita sauce until desired consistency. Store in an air tight container in the refrigerator.
In a small saucepan, heat milk, water and sugar until warmed. Place into the bowl of your stand mixer. Sprinkle with yeast and let sit for 5 minutes or until foamy. Add in 2 1/3 cups flour, butter and 1 1/4 teaspoon salt. With the hook attachment of your stand mixer, beat on low speed for 2 minutes or until combined. Increase speed to medium low and beat for 8 additional minutes. If the dough seems too sticky, add in additional flour.
Flour a work surface and turn out dough onto surface. Knead a few times, shape into a ball and place into a ball coated with cooking spray or olive oil. Turn the ball so the entire surface is covered in oil. Cover and let rise in a warm place for 1 hour.*
Preheat oven to 450 degrees f. Line a large baking sheet with parchment paper or a Silpat. Turn out dough onto clean work surface and divide into 8 pieces. Roll each piece into a 25 inch rope.
To shape the pretzels, form a U shape. Cross the ends over each other twice, then lift the ends across to the bottom of the U shape and press to seal.
Place 3 cups water into a large bowl and stir in baking soda. Submerge each pretzel dough into the water for 10 seconds, remove with a slotted spoon and place onto a paper towel to blot the bottoms dry. Place onto prepared baking sheet.
Into a small bowl, mix together egg yolk and water. Brush mixture over each pretzel and sprinkle with salt, if desired.
Bake in the oven for 9-11 minutes or until golden brown.