Bauhaus Bavarian Pretzel W/ Dunkel Beer Cheese Recipe
Soft, warm and GIANT. A true Bavarian pretzel with our Dunkel beer cheese dip!
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Ingredients
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Pretzel Ingredients
Method
Pretzel Directions
Preparing the Dough
In a large mixing bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. Stir in the salt and gradually add the flour until combined. Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Shaping the Pretzels
Preheat your oven to 450°F (232°C). Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a long rope, about 24 inches long. Shape each rope into a pretzel by forming a U shape, crossing the ends over each other, and then pressing them down onto the bottom of the U.
Baking the Pretzels
In a large pot, bring 10 cups of water and baking soda to a boil. Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper. Brush each pretzel with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown.