Unsalted butter: butter in the dough helps the pretzels become crispy.All-purpose flour: the base of our pretzel dough.You could also substitute this with granulated sugar, or honey, but the dark brown sugar gives a nice flavor that pairs well with the beer. Active dry yeast: since you're letting the dough rise, you'll want to use active dry yeast (rather than instant yeast).Also, you'll want this to be room temperature - you need some warmth to help the yeast activate. A good rule of thumb: if you like to drink it, it's good to cook with (if you don't want to drink it, don't cook with it). German beer: you guessed it! I like to use a whitbier, but a lager, kölsch, or an amber ale will also work well.This recipe is an adaptation based on Alton Brown's Soft Pretzels recipe. If you have any questions about affiliates, please reach out! This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. Store any leftover pretzels, well-wrapped, for up to 3 days on the counter freeze for longer storage.As always, I do include a few affiliate links in this post for products I truly use and love. Remove them from the oven, and cool on a rack. To bake the pretzels: Bake for 14 to 16 minutes, or until the pretzels are well-browned. Sprinkle the pretzels with coarse sea salt, kosher salt, or pretzel salt, if desired. Using a sharp knife or lame, slash each pretzel horizontally across its base. Transfer boiled pretzels back to their baking sheets. To boil the pretzels: Put 3 or 4 pretzels at a time into the boiling water and cook for 1 minute without turning over. Prepare the water bath by bringing the water and baking soda to a boil in a wide pot. While the pretzels are chilling, preheat your oven to 450☏. It will take about 60 minutes for the pretzels to chill thoroughly. Otherwise, let the pretzels rest and rise for about 30 minutes before refrigerating. If your kitchen is particularly warm, place the pans into the refrigerator immediately. When all the pretzels have been shaped, cover them with lightly greased plastic wrap (or your favorite dough cover). To shape the pretzels: Working with one piece of dough at a time, roll it into an 18” to 22”-long rope. Shape each piece into a rough log, cover, and let rest for about 20 minutes this rest will make the pretzels easier to shape. Gently deflate the dough and divide it into 10 pieces each will weigh about 100g. Re-cover the bowl, and let the dough rise for another 45 minutes. This process, which helps develop the dough, is called a fold. Turn the bowl 90° and repeat repeat twice more (for a total of four times), turning the bowl 90° each time. Bring the dough up from the bottom of the bowl and fold it over on top of itself.
Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. If you’re using a stand mixer, mix on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed.Ĭover the bowl with plastic wrap or a reusable cover and allow it to rise for 45 minutes. Mix and knead to make a supple, elastic dough. Combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. To make the dough: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
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