Oktoberfest Pretzels Recipe
March 12, 2015
It doesn't matter if Oktoberfest is right around the corner, or far far away; whether we are "tying the knot," or simply celebrating National Pretzel Day on April 26th, whether we are giving ourselves a little reward at the bar while we daydrink, or making ourselves into their human likeness at the yoga studio, these salted brown benders are a staple of life. And because, "These pretzels are making me thirsty!" (Cosmo Kramer, 1991), I think I'll twist off the cap of this Bock and rehydrate. The Maillard reaction that causes the darkening of the tied bread creates flavors that have much in common with the caramel sweetness of the Bock. All we need now is some cheese dip and some more beer… You still have time to brew up a batch of our Baby Got Bock recipe for National Pretzel Day. With all those salty chews going down, you'll need plenty of amber libation to keep the pretzel party moving!
- 1 packet (1/4 ounce)active dry bread yeast
- 1 bottle (12 ounces) Bock beer
- 4-4 ½ cups AP flour
- 2 T unsalted butter, melted
- 2 T sugar
- 1 ½ tsp kosher salt
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk
- 1 T water
- Kosher salt
- In a small saucepan, heat beer to 110°-115°. Remove from heat. Stir in yeast until dissolved. Set aside.
- In a large mixing bowl, combine butter, sugar, 1 ½ tsp kosher salt, yeast mixture and 3 cups flour; mix until smooth. Keep adding flour and mixing until a soft stick dough is formed.
- Spread some flour onto a cutting board or sanitized countertop. Knead dough on floured surface until smooth and elastic, 6-8 minutes. Place in a buttered bowl, flipping once to allow butter to coat all sides. Cover with plastic wrap and set aside in a warm place until it doubles in size, about an hour.
- Preheat oven to 425. Punch dough to release gasses. Spread some more flour onto a clean surface and put dough onto it. Portion dough into eight balls. Roll each into a 24 inch rope. Make a U-shape with the rope, holding the ends and crossing them over each other and then pressing them onto the bottom of the U in order to form the shape of a pretzel.
- In a Dutch oven (avoid anything aluminum, as baking soda may react to it), bring water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon (not aluminum); drain well on paper towels.
- Place 2 inches apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with kosher salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
Serve with mustard or beer cheese dip.