Recipe Details
Ingredients
-
1tablespoonbrown sugar
-
½cupwarm water
-
½teaspoonactive dry yeast
-
2tablespoonsbutter, melted
-
½cuplager-style beer
-
3 ⅓cupsbread flour
-
2teaspoonskosher salt
-
1teaspoonbutter, softened
-
nonstick cooking spray
-
1pinchflaked sea salt, or to taste
-
⅓cupbaking soda
-
2 ½cupshot water
Cooking Directions
-
Gather all ingredients.
-
Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
-
Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
-
Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
-
Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
-
Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish. Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
-
Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
-
To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
-
Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
-
Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that’s been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
-
Preheat the oven to 475 degrees F (245 degrees C). Use a razor or sharp knife to make a slash across the “belly” of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
-
Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.
-
Serve and enjoy!
Cooking Tips:
You can use all-purpose flour instead of bread flour.
Make sure for the baking soda bath that your hot water is at 135 degrees F (57 degrees C).
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories224 | |
% Daily Value * | |
Total Fat 4g |
5% |
Saturated Fat 2g |
12% |
Cholesterol 9mg |
3% |
Sodium 3037mg |
132% |
Total Carbohydrate 39g |
14% |
Dietary Fiber 1g |
5% |
Total Sugars 2g |
|
Protein 6g |
12% |
Calcium 13mg |
1% |
Iron 3mg |
15% |
Potassium 64mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved