Spent Grain Pretzel Recipe
These pretzels are made by Fork & Spoon from the grains we use to make our beer. Served with Raye's mustard
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Ingredients
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Dough Ingredients
Baking Soda Bath
Topping
Serving
Method
Preparing the Dough
- 1
Activate the Yeast
In a small bowl, combine warm water and honey. Sprinkle the active dry yeast on top and let it sit for about 10 minutes until frothy.
- 2
Mix the Ingredients
In a large bowl, combine the spent grain, all-purpose flour, and salt. Once the yeast is activated, add it to the dry ingredients along with vegetable oil.
- 3
Knead the Dough
Mix until a shaggy dough forms, then knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- 4
Let the Dough Rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Forming the Pretzels
- 5
Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 6
Shape the Pretzels
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches) and twist it into a pretzel shape.
Baking Soda Bath
- 7
Prepare the Bath
In a large pot, bring 10 cups of water to a boil. Add the baking soda carefully, stirring until dissolved.
- 8
Bath the Pretzels
Carefully drop each pretzel into the boiling baking soda bath for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
Baking the Pretzels
- 9
Top and Bake
Sprinkle coarse sea salt over the pretzels, then bake in the preheated oven for 12-15 minutes, or until golden brown.
Serving
- 10
Serve with Mustard
Let the pretzels cool for a few minutes before serving with Raye's mustard.
