BREADHOW TORECIPESSNACKS

Try traditional soft German pretzels for all your Oktoberfest needs (kneads). ).

It’s Oktoberfest! It’s September! This is funny because I love soft German pretzels, sausages, and beer. It’s not September anymore, but that’s okay.

However, Munich is where Oktoberfest, the largest beer festival in the world, is held. I would love to visit it one day. I also have a soft spot (pretzel) for Bavarian food. Pretzels and weisswurst are my favorite foods. They go well together in Germany, like bacon and eggs.

We plan to travel to Germany for a while, so we celebrated Oktoberfest here this year with homemade pretzels (not pictured) and weisswurst (not shown). It takes a lot of time to make pretzels, but it is totally worth it.

1. Activate yeast: Combine yeast and sugar in a bowl.
2. Prepare your pretzel dough. Mix the butter, beer, flour, salt, and flour until you have a smooth, elastic dough.
3. Let the dough rest. Transfer the dough to an oiled bowl and allow it to proof for between 8-24 hours.
4. Shape: Divide eight portions of the dough and form into pretzel shapes (see below).
5. Could you show us the proof? Make pretzels twice as big.
6. Baked baking powder bath: Heat the baking soda in a large saucepan with water.
7. Dip. Take the pretzels into the baking soda bath and shake off any excess. Place them on a parchment-lined baking sheet. Sprinkle with salt and brush with egg yolk.
8. Bake. Cook until golden and beautifully brown. Butter can be used to give the bread shine and a buttery taste.

How to make soft pretzels

Although it seems complicated to make soft pretzels, it is easy if you take it to step by step.

1. Separate the dough into equal portions. Make sure to cover the dough you aren’t using, so it doesn’t dry.
2. Make sure you roll each piece of dough into a log.
3. Roll each log into a rope approximately 12-16 inches in length, let it rest for about a minute, and then roll it into a rope between 24-28 inches in length
4. Turn the dough rope in a U shape, with the ends facing up. Cross the ends at least once, then drag them towards the bottom of U between 4 and 8. Do not press down. That’s it!

Beer Cheese Recipe

Make sure you make beer cheese to dip your Oktoberfest snacks.

1/4 cup butter

1/4 cup flour

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 cup milk

1/3 cup beer, IPA or lager

1 tsp dijon

1 tsp Worcestershire

2 cups shredded cheddar

1 cup shredded Gruyere

1. Heat the butter in a saucepan on medium heat. Once the butter is melted, add the flour, onion powder, and garlic powder. Stirring occasionally, cook for about 1-2 minutes.
2. Slowly add the milk and whisk the mixture until it is smooth.
3. Slowly stir in the beer.
4. Reduce heat to medium-low, occasionally stirring until sauce thickens and bubbles.
5. Turn the heat down to low, then stir in the Worcestershire, cheddar, and Gruyere until everything is smooth.
6. Try freshly baked pretzels.

Pretzels, cheese, mustard, and weisswurst.

Soft Pretzel Recipe

Try traditional soft German pretzels for all your Oktoberfest needs (kneads). )Serves

4.8 from 5 votes

Prep Time30 minutesCook Time1 hourRising Time8 hoursTotal Time1 hour 30 mins

Ingredients

• 2.25 tsp active yeast 7g (1 standard package)
• 1/2 cup warm water 100o -115oF
• 1 tbsp dark brown sugar 12.5g tightly packed
• 1/2 cup pilsner beer, lager/beer, your choice
• 2 tbsp unsalted Butter Room Temperature
• 3.25 cups bread flour, 420g
• 2 tsp fine sea salt 12g
• 1/4 cup baking soda; see notes
• One egg yolk beat with 1 tbsp of water
• Finish with coarse salt

 Instructions

• Activate your yeast by stirring water, yeast, and sugar together in a bowl. Let stand for about 5-7 minutes. You want the mixture to be foamy and bubbly.
• Mix the beer, butter, and flour. Knead the dough hook at low speed until it is well combined. Keep kneading on medium-low speed until the dough becomes smooth and elastic. This should take about 5-7 minutes. The dough should be slightly sticky but not too tacky. Cover the dough with plastic wrap in a large, lightly greased bowl. Allow rising for between 8 and 24 hours in the refrigerator.
• Place parchment paper on two baking sheets and place them aside. Set aside two baking sheets lined with parchment paper.
• Divide into eight equal parts. Each portion should be rolled out one at a.m. into ropes measuring 12-16 inches in length. Use light pressure to roll the strings with your palms toward the center. The center should be thicker than the ends.
• Continue rolling each log into 24-28-inch ropes, returning to the original dough rope.
• Make pretzels by placing the string in a U, with the ends facing away. The ends should be crossed twice, starting at three inches from the tips. Next, bring the lots towards you and press into the U between 4 and 8. As you shape the pretzels, place them on a baking sheet approximately 1 inch apart.
• Let the mixture rise in a warm place until it doubles (about 30 minutes) or in the fridge for up to 8 hours. Place the racks in the oven, one in the upper and one in the lower thirds. Preheat oven to 500°F
• To a large saucepan or pot, add 3 inches of hot water. Heat to boiling. Stir in the baking soda until it is dissolved. Be careful not to splash it onto yourself. Each pretzel should be soaked in baking soda water for 20 seconds. Then, use a spoon to spoon the water on top gently.
• After each pretzel is dipped in egg wash, coat them with coarse sea salt and bake for 8-12 minutes. Let cool slightly, then enjoy!