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I know it’s late for Oktoberfest pretzels, but you know what? I don’t care. Since we didn’t get to go out this year and drink beer, awkwardly meet up with people you haven’t seen in a year, and eat delicious pretzels… I took matters into my own hands and made them myself!
I got the bread flour for these from a local mill, so it has a really robust and wonderful taste. To get the best flavor and texture I recommended making the dough the day before so it can ferment a bit in the fridge overnight.
These pretzels were made without lye—I mean that sounds terrifying! As someone that usually cut classes, my chemistry is quite rudimentary. I’d rather not tempt fate. So I went with the baking soda method.
The outside is a bit crunchy and the inside is a soft, chewy dough. Shaping the pretzel was pretty fun. I did the knot shape, but there are plenty of other options for shapes. Bites, twists, etc….
My favorite dipping options for German soft pretzels are cheese or honey mustard. So of course… I made both.
Soft Pretzels
Ingredients
PRETZEL
- 2 ¼ tsp Instant yeast
- 2 ¼ cups all purpose flour
- 2 cups bread flour
- 1 ⅓ cups warm water
- 3 tbsp butter softened
- 2 tbsp brown sugar
- 1 tsp salt
WATER BATH
- 3 tbsp baking soda
- 2 tbsp honey
- 5 cups of water
EGG WASH
- 1 egg yolk
- 2 tbsp milk
- Large salt flakes for sprinkling
Instructions
- In a large bowl combine sugar, flour and salt.
- In a mixer bowl—add water, yeast and flour mixture. Start on low with the dough hook equipped.
- Slowly add in butter and turn speed up to high for 3 minutes.
- Flour a surface and scrape dough out of bowl and begin kneading.
- Knead for about 5 minutes and add extra flour if dough is sticking to the counter.
- Place dough in a large container and cover. Store in the refrigerator overnight.
- Let warm up on the counter for 30 minutes.
- Punch down and roll dough into a long cylinder. Should be about 24”.
- Cut into 8 pieces.
- Roll a piece out until it is about 20”, slightly skinner on ends.. Form a U shape then twist the end together and fold onto the bottom of the U. Pinch to make sure the connection is secure. Repeat.
- Place pretzels on a cookie sheet lined with parchment.
- Place pretzels in the refrigerator for 40 – 50 minutes so they can hold their shape better in a water bath.
- Heat the water bath up in a large pan. Add baking soda and honey.
- Preheat the oven to 425 degrees F.
- Poach pretzels for 15 seconds each side. Total 30 seconds.
- Place par-cooked pretzels on parchment lined cookie sheets.
- Score dough on the bottom of each pretzel. Brush with egg wash and sprinkle with large salt flakes.
- Bake for 11-14 minutes or until dark golden brown. Not burnt.
- Optional: brush with melted butter.
Cheese Dipping Sauce
Ingredients
- ½ cup Milk
- 1 tbsp butter
- 1 tbsp flour
- 4 oz Shredded cheddar
- ¼ tsp pepper
- ¼ tsp salt
- Cayenne pepper to taste
- Sriracha to taste
Instructions
- In a small saucepan, melt butter and sprinkle in flour.
- Cook and stir till flour is forming a paste with butter.
- Add milk, cheese, spices and hot sauce. Stir.
- Let cook till thickened and cheese starts to bubble.
Honey Mustard Sauce
Ingredients
- 3 tbsp Honey
- ¼ cup Dijon mustard
- 2 tbsp Mayonnaise
Instructions
- Mix ingredients together.
