Soft Pretzel Recipe
A large pretzel like the ale gods intended pretzels to be—chewy with a robust flavor to complement our house brews, served with green chili beer cheese.
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Ingredients
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Pretzel Dough
Method
Making the Soft Pretzel
Prepare the Dough
In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy. Add flour and salt, mixing until a dough forms.
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour.
Shape the Pretzels
Preheat your oven to 450°F (230°C). Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope and twist it into a pretzel shape.
Baking Soda Bath
In a large pot, bring 10 cups of water to a boil and add the baking soda. Carefully place each pretzel in the boiling water for about 30 seconds, then remove and place on a parchment-lined baking sheet.
Bake the Pretzels
Sprinkle coarse sea salt over the pretzels and bake in the preheated oven for 12-15 minutes or until golden brown.