- 2 c warm water (110*)
- 2 packages active dry yeast
- 3/4 c brown sugar, divided
- 7 c all-purpose flour
- 4 tbsp kosher salt
- 4 oz unsalted butter, room temperature
- 1/2 c Lager Beer
- 1/2 c baking soda
- Toppings such as coarse salt, pearl sugar, sesame seeds, pepitas, or cheese
Begin by "feeding the yeast" by combining the warm water with yeast and 1/2 cup of brown sugar. Let this sit for 10 minutes or until you see bubbles and froth begin to form.
In the bowl of an electric mixer off the stand, first use your hands to mix the flour, salt and butter until the dough is crumbly. Place the bowl into the mixer base and add the frothy yeast mixture. Using the dough hook, mix the dough for 10 minutes on medium low speed. If the dough is too sticky and won't pull away from the sides, add an additional dusting of flour. If the mixture appears too dry and won't bind, add water, 1 TBS at a time.
Once the dough ball has formed, immediately cover the mixing bowl with plastic wrap and refrigerate for 8 hours or overnight.
Preheat oven to 450 F. Bring a large pot of 8 cups of water, beer and baking soda to a simmer. Meanwhile, prepare two baking sheets with parchment paper to create a non-stick surface.
On a lightly floured work surface, press the dough into a rectangle approximately 14"x12" and slice into twelve 14" ropes. Roll dough approximately 24" long and twist into traditional pretzel forms. Place on the parchment lined baking sheet. One at a time, submerge the pretzels in the simmering beer mixture and poach for 60 seconds. Pull from the water and return to the parchment lined baking tray to top with your favorite toppings. Bake for 5-7 minutes or until a rich amber brown color.
Serve warm with your favorite beer, pub cheese and mustard.
Recipe developed by Chef Anna Rossi
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