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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
LED herb garden — grow basil, cilantro, parsley, dill year-round
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Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Classic thin square waffles — crispy edges, butter pockets
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
LED herb garden — grow basil, cilantro, parsley, dill year-round
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In a large bowl, dissolve yeast in warm water. Add the brown sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down; divide into 12 portions. Roll each into a 18-in. rope; twist into a pretzel shape. Cover and let rest for 10 minutes. In a large saucepan, bring water and baking soda to a boil. Place pretzels into boiling water, one at a time, for 30 seconds. Remove with a slotted spoon and drain on paper towels. Place pretzels onto a preheated waffle iron coated with cooking spray. Cook for 1 to 1-1/2 minutes or until golden brown. Carefully remove to wire racks. Immediately brush with butter and sprinkle with additional salt. Serve warm.