How do you get that distinct, soft, chewy texture and taste of a pretzel? The answer is here. Perfect for a unique spin on dinner rolls, appetizers, or hamburger buns. This recipe works with a bread machine, or old fashioned hand-kneading.

  • Prep Time: 1 hr. 45 mins. – 2 hr. 30 mins. (Depends on dough making method)
  • Cook time: 20 mins.
  • Oven temp: 425ºF

INGREDIENTS:

  • 10 oz. (1 1/4 cup) beer – the darker the beer, the more flavor
  • 3 tbsp. packed coconut sugar or light brown sugar
  • 2 tbsp. milk
  • 2 tbsp. coconut oil or melted unsalted butter
  • 2 tsp. salt
  • 4 cups bread flour (higher gluten content than all-purpose = chewier bread)
  • 2 1/4 tsp. (1 packet) rapid-rise / bread machine yeast
  • 1/2 cup baking soda (do not add into dough!… it’s for later)
  • Topping options for the end: kosher salt, sesame seeds, poppy seeds, cinnamon & sugar

MAKE THE DOUGH:

Bread Machine Option:

Add ingredients in this order to bread machine and select Dough Cycle:

  • Room temperature beer, milk, coconut oil or butter
  • Salt, sugar
  • Bread flour
  • Yeast

Hand-Kneading Option:

Make a Poolish: (No, I did not make this word up. Silly name, but an amazing bread making trick that basically pre-ferments your yeast and releases more sugar from the flour resulting in chewier, longer lasting dough. It takes a little longer… but it’s totally worth it!)

Poolish
(This is what a rising Poolish should look like)
  • Slightly warm HALF of the beer and whisk in the yeast. Let it sit for a few minutes until dissolved
  • Whisk in 1/2 cup of the flour to form a thin paste
  • Allow poolish to rise in a warm place out of direct sunlight for about 30 mins. (should bubble, rise and start to fall)

Add remaining ingredients and knead until smooth. Add a bit more flour if dough is too sticky. Form it in a ball and place it in a large bowl. Cover, and let it rest for up to an hour in a warm place.

DIVIDE THE DOUGH:

Whether you used the bread maker or did it by hand, the dough should now be almost doubled in size. Place dough on a floured surface and knead for about a minute. Then divide accordingly, cover, and for best results, allow to rise for 30 minutes.

  • Rolls: 12 equal-sized balls
  • Buns: 8 – 10 equal-sized balls, pressed down slightly with your palm
  • Bites: 25+ small, equal-sized balls

COOKING:

  • Preheat oven to 425ºF
  • Bring a large pot of water to a boil and add the baking soda
  • Lay a kitchen towel or paper towels out on the counter and grease a baking sheet
  • Drop dough balls into the water a few at a time and allow them to boil on each side until they puff a bit (about 30 seconds to a minute)
  • Remove them to the towel, then transfer to the baking sheet
  • Score X’s in the tops using kitchen scissors or a knife (optional)
  • Sprinkle topping(s) of choice (if using cinnamon sugar, it’s easier to dip into a bowl)

Bake for about 15 minutes. Pretzels should be golden-brown and slightly hollow when tapped. Remove and cool on a wire rack. Enjoy! ♥

 

 

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