Sara’s Soft Pretzels
- 1 package yeast
- 1 t honey
- 2/3 C warm water
- 2 1/2 C flour
- 1 t salt
- 2 T honey
- 1 T olive oil
- 1/4 C warm water
- 1 C water
- 1/8 C baking soda
- melted butter
- sea salt
- Dissolve yeast in water with honey. Let sit ~10 minutes until foamy. Mix flour and salt in bowl, and make a well in the center. Add yeast, honey, and oil. Mix slightly and add remaining water. Stir until fully mixed and then knead on floured surface until a sticky dough forms. Let rise in warm place (in an oiled bowl if you like) for 1 hour or until doubled.
- Preheat oven to 450° F
- Mix water and baking soda and set aside. Punch down dough and return to floured surface. Divide into 6-8 balls. Roll each ball into a long snake and shape into pretzels. Dip pretzels in baking-soda water and place on a greased cookie sheet. Bake 8 min. or until golden brown.
- Brush with butter and sprinkle with sea salt upon removal.
Nothing goes better with a cold homebrewed beer than a big soft pretzel fresh from the oven! Today we’re going to set homebrewing aside and look instead at a recipe for large, Bavarian beer pretzels . Below is a recipe I’ve used for years to create delicious pretzels at home:
Servings: 12 pretzels
- 1 packet active dry bread yeast
- 1 cup warm water
- 2 tablespoons soft butter or margarine
- 2 3/4 cups bread flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 5 teaspoons baking soda for glazing
- Coarse salt if desired
- In a large mixing bowl, combine 1 cup warm water and packet of yeast.
- Mix in 1-1/2 cups of flower, the 2 tblsp margarine, 1/2 tsp salt and tblsp sugar. Beat the entire mixture for 3 minutes to mix well.
- Slowly mix in the remaining 1-1/4 cups of flour, and knead dough until all of the flour is mixed in and dough loses its stickiness.
- Set aside in bowl, and let it rise until dough reaches approximately double its original size.
- Divide dough into twelve approximately equal pieces. Using your palms, roll each piece into 18″ lengths about pencil thickness. Loop and twist the lengths into pretzel shapes and place on a greased baking sheet. Allow pretzels to rise again until they approximately double in girth.
- Preheat oven to 475 degrees, and ready a boiling solution of 4 cups of water, and the 5 tsp of baking soda in a shallow non-aluminum (note – aluminum may react with baking soda).
- With a plastic spatula, carefully lift each pretzel from the sheet and lower it into the boiling baking soda solution for 15-20 seconds. This will glaze the pretzels once you bake them.
- Sprinkle the pretzels with coarse salt (if desired, they’re great without salt as well), and bake approximately 7-10 minutes until browned. Serve warm, topped with mustard or cheese, and a pint of your favorite beer.
Spent Grain Pretzel or Bread Stick Dough
- 1 pkg yeast
- 5-6 cups flour
- 1 cup spent grain
- 1 teaspoon sugar
- 1 teaspoon salt
- 1-1/2 cups warm water
- Heat oven to 425 degrees F.
- Combine all six ingredients and knead. Flour surface and then take a small ball of the dough and roll it out to create the pretzel or bread stick. Do not leave dough to rise.
- Once you have created the pretzel or stick, place/drop it in a pan of boiling water that has 5 teaspoons of baking soda in it for one minute. Remove and put on greased cookie sheet.
- Before baking, brush with egg whites and if desired add salt. Kosher salt is larger and gives a neat look and taste to your pretzel. Bake for 10 to 15 minutes, no longer. Cool on a rack and enjoy with mustard, cheese, salsa or plain.