My love for making soft pretzels all started with the Super Bowl a year ago! We had experimented with Wisconsin beer brats with pretzel buns… and let me tell you, I will never go back to a normal bun! Being from the Midwest we love our football, but I must say I am secretly one of those people who really comes for the food and commercials! In honor of the 50th Super Bowl quickly approaching, I thought that I would share my pretzel recipe with you!
The best part about pretzels is that you can make any shape that comes to mind! Seriously, feel free to go crazy and let your artistic side break through!
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups of all-purpose flour
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 8 cups water
- 1 dark beer
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel or Sea salt
You can make this recipe with a stand mixer or you can knead by hand. (my instructions will be with a mixer).
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Gradually add the flour and butter on a low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 425 degrees. While the dough rises, combine the water, beer, and baking soda in a saucepan. Bring to a simmer. Also while waiting, combine egg yolk and water and keep to the side to brush on the pretzels in step 4.
- Once the dough has risen, turn the dough out onto a slightly floured work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. (This is where you can get creative with the shapes!) Place the shaped dough on a baking sheet.
- One at a time, slowly place each piece of shaped dough into the water, beer, and baking soda mixture for about 30 seconds. Remove back onto the baking sheet and brush with egg mixture. Then top with sea salt. (I also recommend sesame seeds, poppy seeds, pumpkin seeds, sunflower seeds, ect..)
- Place in the preheated oven for about 12 minutes, or until the pretzels have a beautiful golden brown color. Place on cooling rack.