Try These Soft Pretzels Next Time You're Looking for an Awesome Beer Snack!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

Combine all cheese dip ingredients except Brie; mix well.

Add Brie to cheese mixture and mix again; refrigerate.

In a large bowl, add beer, yeast, salt, and malt powder; mix to dissolve salt and hydrate yeast.

Add softened butter and flour; mix with a dough scraper until no dry flour remains.

Knead the dough by hand for about 5 minutes until smooth and cohesive.

Place the dough in a bowl and check temperature; it should be around 25°C (77°F).

Cover the dough and let it ferment for 45 minutes.

After 45 minutes, fold the dough to tighten it; cover and let it ferment for another 45 minutes.

Divide the dough into four equal pieces; pre-shape each piece into a cylinder.

Cover the pieces and let them rest for 15 minutes.

Roll each piece into a long rope about 50 cm (20 inches); twist ends to shape into a pretzel.

Place pretzels on a tray lined with nonstick paper; dust lightly with flour.

Cover with cling film and refrigerate for 30 minutes.

Preheat oven to 220°C (390°F) and ensure water is boiling.

Boil pretzels in vigorously boiling water with baking soda for 1 minute; ensure they are not stuck to the bottom.

Drain pretzels and place back on the tray; brush with soda water and sprinkle with coarse salt.

Bake pretzels until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens