Pretzel Dough
- 1½ cups (320 grams) warm dark beer (120°)
- 1 tablespoon (15 grams) firmly packed dark brown sugar
- 2 teaspoons (6 grams) active dry yeast
- 4½ to 5 cups (630 to 700 grams) all-purpose flour, divided
- ½ cup (136 grams) warm milk (105° to 110°)
- 2 tablespoons (17 grams) malt powder
- 1 tablespoon (18 grams) kosher salt
- 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.
- Add 4½ cups (630 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 (70 grams) flour if dough is too sticky.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
Recipe by Bake from Scratch at https://bakefromscratch.com/pretzel-rolls/
3.5.3226