Knead the dough for 5 minutes until it is smooth and elastic. If mixing by hand add the flour using a wooden spoon and/or a plastic bowl scraper. Add the remaining flour and mix until the dough gathers on the hook and clears the sides of the bowl.
BAVARIAN PRETZEL HOW TO
Scroll through the process photos to see how to make Beer Infused Soft Pretzels: If you have a silpat that may work, but I didn’t try it so can’t say for sure. Normally nothing sticks to parchment – I’m not sure why, but the pretzels stuck like crazy when I baked them on un-oiled parchment. The only other word of caution is to make sure to oil the parchment paper. You can see how to shape and handle the pretzels in the photos in this post. The beer gives the pretzels a really nice flavor.ĭon’t skip boiling the pretzels in the baking-soda-water since that’s what gives a pretzel the singular crust and color that makes it a pretzel rather than a roll with a funny shape. This recipe was adapted from the many recipes I found on-line, switching out most of the water for beer. I figured if beer is so good with a pretzel, it should also be good in a pretzel. Of course they go perfectly with a cold beer. Serve with a warm Jalapeno Cheddar Dip or a squiggle of mustard. But we also like to spread some Obatzda in it or some cream cheese with chives.Beer Infused Bavarian Pretzels! Yeasty soft pretzels get an extra boost of flavor from a cup of beer in the dough. Most of the time we just cut our pretzel open and put some cold butter into it. It seems odd but it works and I think it gives the pretzels some extra fluff.
I also was a little skeptical about baking powder in a yeast dough. Put the pretzels in it only for 5 seconds, 10 at the maximum to get a darker result. Make sure that you use only 3 tablespoons of soda with each 1 liter of water. You should have delicious pretzels if you stick to my measurements and instructions. It took me a few attempts to get the right result. Oh this is so typical for us Germans: Having rules for everything!īaking pretzels was not a success for me in the first place. Chew before you swallow, no matter how delicious your pretzel is.You better eat them within an hour after baking, otherwise, they will become dry.Put the salt on the pretzels before you bake them.Use just as much sugar in the dough as you need to make the yeast work.Sorry for my bluntness, Americans, but you are doing the pretzel thing wrong.
Also, people here pour oil over their pretzels … seriously? Well, but you should have seen my surprised face when I took my first bite: They were sweet! Like most bread products here in Texas, even the Pretzels have a lot of sugar in the dough and that is something I will probably never get used to. Moving to the US, I was very relieved when I found out that I can still buy pretzels and that there are even little stores in the malls that basically don’t sell much else than that.
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