Home of the BrewNosers

Anybody have a good and easy pretzel recipe? Having some people over for a oktoberfest party and pretzels and kraut are essential for that.

1 pack dry yeast
2 tbsp brown sugar
1 1/8 tsp salt
1 1/2 cups warm water

1 cup flour
2 cups warm water
2 tbsp baking soda
2 tbsp butter, melted
2 tbsp coarse salt

1. In a large mixing bowl dissolve yeast, brown sugar and salt in 1/2 cup warm water, mix this well.
Stir in flour and kneed dough until smooth and elastic. Place in greased bowl and cover to let rise, 1 or more hours.

2. Combine 2 cups warm water with the baking soda, this is for dipping the pretzels before baking.

3. After dough has risen cut into 12 pieces. Roll each one to about the thickness of a crayon, or thicker, it doesn't really matter. Twist into pretzel shape then dip in baking soda water and place on baking sheet. Let rise for a further 15-20 minutes.

4. Preheat oven to 450F.

5. Bake for 8-10 minutes or until golden brown. Brush with melted butter and sprinkle with salt. I also make them with cinnamon.

I bake mine on non stick baking sheets but if you are using regular baking sheets it is recommended you cover the sheets with parchement paper.

I have made these many, many times and they are awesome.

Enjoy Prost

Awesome, thanks a bunch Bruce. I'll try these tomorrow

I made these a few sunday's ago...game day food...I will remake them for our Oktoberfest get together






Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Looks great, I might try this recipe as well at some point, pretzels just rock with a nice pint.

Bruce's recipe came out very good btw, although I had to add bit more flour to the recipe.

I will be making a few batches this weekend for our little Oktoberfest get together...along with some fresh made sausages and homemade schnitzel

along with 6-7 German style homebrews...

Made 3 batches for oktoberfest on the weekend (24) pretzels. Everyone enjoyed. They were great with German hot or sweet mustard.

The second recipe in this thread is from Alton Brown. We have been using a version of it for two years at the Cheticamp Farmer's Market, and have sold hundreds of pretzels. I recommend it.

http://www.foodnetwork.com/recipes/alto ... index.html" onclick="window.open(this.href);return false;

That's where I got it. Awesome recipe

Yup, great recipe, made some last weekend, went really quick.

For the market, we make poppyseed, sesame seed, everything (like the bagels), jalapeño cheddar, and Italian herb and cheese. We used to make the plain ones, but they were always the last to go. We also made olive and feta, but it wasn't popular in Cheticamp, but was delicious. Belgian dark chocolate and sea salt (plain water bath, not alkali) was SUPER popular, but a giant pain in the ass, so we discontinued that too.