Oven Baked Soft Pretzel Recipe
Giant pretzel with scratch made beer cheese, jalapeño.
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Ingredients
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Pretzel Dough
Beer Cheese
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, granulated sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, mix together all-purpose flour and salt. Add the activated yeast mixture and stir until a dough begins to form.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Form the dough into a ball and place it 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.
Shaping and Baking Pretzels
- 5
Shape Pretzels
Preheat the oven to 450°F (230°C). Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a long rope, then twist it into a pretzel shape.
- 6
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water to a boil and add baking soda carefully. Once boiling, reduce heat to maintain a simmer.
- 7
Boil Pretzels
Gently place each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- 8
Add Toppings
Sprinkle coarse sea salt over the pretzels before baking.
- 9
Bake Pretzels
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove from oven and let cool slightly.
Beer Cheese Preparation
- 10
Combine Ingredients
In a medium saucepan over medium heat, combine softened cream cheese, shredded cheddar cheese, and beer. Stir until melted and smooth.
- 11
Add Seasonings
Add finely chopped jalapeño, garlic powder, onion powder, paprika, salt, and black pepper to the cheese mixture. Stir until well combined and heated through.
- 12
Serve
Remove from heat and serve warm alongside the pretzels.
