The Essential Pretzel Dough

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 KnotsPretzel Twists, or our Traditional Large Soft Pretzels.

The Essential Pretzel Dough
 
Makes 8 traditional large pretzels, 12 twists, 40 knots, or 9 rolls
Ingredients
  • 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
Instructions
  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.
Notes
Both diastatic and non-diastatic malt powder will work for this recipe.

 

 

Read the whole article in Bake From Scratch Fall 2016.

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