Servings: 18 to 20 pretzels

Dough: subheading: Dough:
1 ¼ cup warm water 1 ¼ cup warm water
1 pack of active dry yeast or 2 ¼ teaspoons of active dry yeast 1 pack of active dry yeast or 2 ¼ teaspoons of active dry yeast
2 tablespoons of light brown sugar 2 tablespoons of light brown sugar
1 teaspoon salt 1 teaspoon salt
3 cups all-purpose flour 3 cups all-purpose flour
1 cup self-rising flour 1 cup self-rising flour
 
Almonds: subheading: Almonds:
1 - 2 tablespoons of light brown sugar* 1 to 2 tablespoons of light brown sugar*
1 - 2 tablespoons of granulated sugar* 1 to 2 tablespoons of granulated sugar*
1 cup of chopped almonds or 1 cup of store bought Toasted Almond Crunch (I got mine from Big Y. So yummy!)* 1 cup of chopped almonds or 1 cup of store bought Toasted Almond Crunch (I got mine from Big Y. So yummy!)*
* (See notes below) note: (See notes below)
 
Sauce: subheading: Sauce:
½ cup unsalted butter (1 stick) ½ cup unsalted butter (1 stick)
2 tablespoon of honey 2 tablespoon of honey
2 tablespoon of light brown sugar 2 tablespoon of light brown sugar
 
Water Bath: subheading: Water Bath:
3 tablespoons baking soda 3 tablespoons baking soda
2 cups of warm water 2 cups of warm water
 
+Another bowl filled with plain warm water +Another bowl filled with plain warm water

Make the Dough: subheading: Make the Dough:
In a large bowl, combine the 1 ¼ cup of warm water with the brown sugar, salt and yeast. Allow mixture to sit for a few minutes, until it looks frothy.
Add 3 cups of all-purpose flour and 1 cup of self-rising flour and mix. Next, knead dough on a flat, clean surface or use parchment paper to knead until the dough doesn't stick to your fingers. (You can add flour to your hands to help knead.)
Put the dough back in the bowl and cover it with a damp cloth. Let it rise somewhere warm for about an hour until it doubles in size.
Almonds: subheading: Almonds:
If using store bought toasted almonds, mix a cup of the almonds with the tablespoons of brown and white sugar.*
If using fresh almonds, chop them up in a food processor until fine. Add the tablespoons of both sugars and combine until well incorporated.*
*(See notes below)
Assembly: subheading: Assembly:
Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, melt the butter in the microwave then add in the honey and brown sugar. Whisk until well incorporated.
In another large bowl, combine the 2 cups of warm water and 3 tablespoons of baking soda. Mix well, until baking soda is dissolved.
Take another large bowl and fill it plain warm water. The amount doesn't matter, just as long as the pretzel dough can submerge in it.
When the dough is ready, roll pieces of dough into long, thin strips. Submerge them in the baking soda mixture and allow them to soak for 3 to 4 minutes.
After soaking, rinse the dough strips in the bowl of plain water for a few seconds, then assemble them on the baking sheet.
Using a pastry brush, apply the butter mixture on each strip, coating them liberally. Then sprinkle the almond mixture on top.
Bake for 8 to 10 minutes.
Voilà! I enjoy these as is but for an extra treat, try serving them with my almond glaze! :)
Almond Glaze (optional): subheading: Almond Glaze (optional):
Combine 1 cup of confectioners sugar, ⅛ cup of heavy cream, half-and-half, or whole milk and 2 teaspoons of almond extract. Whisk well and enjoy!

*If you can find store bought toasted almond crunch, check the ingredients. If the crunch is already sweetened, only add 1 tablespoon of brown sugar and 1 tablespoon of granulated sugar to make the almond mixture.  *If you can find store bought toasted almond crunch, check the ingredients. If the crunch is already sweetened, only add 1 tablespoon of brown sugar and 1 tablespoon of granulated sugar to make the almond mixture.
*If you’re using fresh almonds or your store bought almond crunch is not sweetened, you can add 2 tablespoons of brown sugar and 2 tablespoons of granulated sugar.  *If you’re using fresh almonds or your store bought almond crunch is not sweetened, you can add 2 tablespoons of brown sugar and 2 tablespoons of granulated sugar.