Soft pretzels are a famous Bavarian snack popular all over the world. This recipe yields pretzels that are soft on the inside with a slightly crusty exterior. They’re the perfect accompaniment to an ice-cold lager.
Serve with a variety of mustard for dipping or beer cheese.
Total time: 1 hr 30 mins • Prep time: 45 mins • Cook Time: 45 mins
Makes: 12 pretzels
Ingredients
1 tablespoon yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons butter, softened
1 cup warm water (110°F)
2¾ cups all-purpose flour
coarse salt
FOR BAKING SODA BATH: 5 teaspoons baking soda, 4 cups water
Directions
1. In a bowl, proof the yeast: add yeast, sugar and water in bowl and stir. Let sit for 5 minutes. Once the yeast mixture is foamy (proof that the yeast is active), add salt, butter and 1 cup flour. Stir until smooth.
2. Add rest of flour and stir until combined well. When mixture becomes stiff and difficult to stir by hand, it’s ready to knead. Knead dough until smooth and the dough no longer sticks to your hands. Return dough to bowl and cover until dough has risen/doubled in size.
3. Preheat oven to 475°F. Lightly grease a baking sheet.
4. Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot (non-reactive) and bring to a boil on stove.
5. When dough has risen, punch down and knead a minute or so. Divide and roll into six 12-inch long rolls to make into the pretzel shape.
6. Allow pretzels to sit for 2-3 minutes. Add 1-2 at a time into the boiling baking soda water. Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side. CAUTION WATCH THEM CAREFULLY: Under boiling will allow pretzels to puff up and be too soft. Over boiling makes them to tough and chewy.
7. Remove pretzels from soda bath using a slotted spoon and place on the greased baking sheet. Sprinkle with coarse salt. Bake 12-15 minutes until pretzels turn a medium-to-dark golden brown.
Like many other baked good, pretzels are best when served immediately or on the same day. Store in an airtight container in the freezer for up to a month.
Homemade Beer Cheese Dip
Rich and creamy with beer undertones. Serve with soft pretzels, veggies, slices of crusty Artisan bread, or crackers.
Total Time: 10 minutes • Serves: 8–10
Ingredients
1 (12 oz) bottle stale lager beer
1½ lbs shredded sharp cheddar cheese
1/4 small onion, thinly sliced
2 cloves garlic, peeled
Freshly ground black pepper and salt to taste
Directions
Place all ingredients except salt and pepper into a blender or food processor and puree until well combined and smooth. Add salt and pepper to taste.
NOTE: If you like a kick to your beer cheese add 1-2 teaspoons hot sauce and 1/2 teaspoon ground cayenne pepper.
