Bavarian Pretzel Recipe
Wood-fired, served with Brewer's Alley IPA beer cheese (GFM/V). Add crab dip +$5
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Ingredients
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Bavarian Pretzel Dough
Method
Preparation and Baking
- 1
Activate the Yeast
In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy.
- 2
Make the Dough
In a large mixing bowl, combine flour, salt, sugar, and melted butter. Add the yeast mixture and mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape the Pretzels
Preheat your wood-fired oven to about 450°F (232°C). Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope and shape into a pretzel.
- 6
Prepare the Baking Soda Bath
In a large pot, bring 10 cups of water and baking soda to a boil. Carefully place each pretzel in the boiling solution for about 30 seconds, then remove and place on a baking sheet.
- 7
Bake the Pretzels
Sprinkle the pretzels with coarse sea salt. Bake in the preheated wood-fired oven for 10-12 minutes or until golden brown.
