The Essential Pretzel Dough
Makes 8 traditional large pretzels, 12 twists, 40 knots, or 9 rolls
  • 1½ cups warm dark beer (120°F)
  • 1 tablespoon (14 grams) firmly packed dark brown sugar
  • 2 teaspoons (6 grams) active dry yeast
  • 5 to 5½ cups (625 to 688 grams) all-purpose flour, divided
  • ½ cup warm milk (105°F to 110°F)
  • 2 tablespoons (17 grams) malt powder*
  • 1 tablespoon (9 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm beer, brown sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
  2. Add 5 cups (625 grams) flour, warm milk, malt powder, and salt, and beat at low speed until combined. Increase mixer speed to medium-high, and knead until dough is smooth and elastic, 5 to 6 minutes. Add remaining ½ cup (63 grams) flour if dough is too sticky.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 1 hour.
Both diastatic and non-diastatic malt powder will work for this recipe.
Recipe by Bake from Scratch at