From Oktoberfest to street fairs and football games, soft, doughy pretzels are everywhere this time of year. But you don’t need a street vendor to get your fix. With only seven ingredients and a short proof time, they’re easy to make at home. Use this master dough recipe to make our Pretzel Knots, Pretzel Twists, or our Traditional Large Soft Pretzels.
- 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
- 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 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.
- 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.
Read the whole article in Bake From Scratch Fall 2016.