There is season for everything, but when it comes to soft pretzels, I personally enjoy them all year long, and not just around Okboberfest. And apparently, many people agree, based on how these pretzels completely disappear at every event that I host at any time of year. Besides, these pretzels are a perfect vehicle for your favorite dipping sauce, condiment, cheese, salami, and the list goes on. I hope you will find this recipe relatively easy, even if you are normally on the fence about baking. The dough is very easy to work with – you don’t even need any bench flour. When it comes to shaping the dough into the classic pretzels shapes, please watch my VIDEO and practice it with me! It may be a bit challenging at first, but you will get it in no time!
Sipping suggestions: Dark beer or your favorite beer. You do you!
Watch the instruction video on Youtube
https://www.youtube.com/watch?v=ubgIxdeU3RY
Mini Soft Pretzels
Cuisine: German, American15
Mini Pretzels3
hoursIngredients
- Dough
60g Beer
60g Warm Water
60g Greek Yogurt
15g Honey
250g Bread Flour
30g Brown Butter (Cooled completely)
5g Salt
3g Dry Active Yeast
- Water Bath
1 Liter Water
3 TBSP Baking Soda
- Finishing Touch
Course or Rock Salt for sprinkling
1 Egg (optional) for Brushing on top before baking
Directions
- Make the brown butter by heating the butter in a small pan over low heat until the milk solids turn dark amber color, about 3-4 minutes. Cool completely.
- Prepare the dough by mixing all of the dough ingredients in a stand mixer or bread maker. Mix on low speed until everything gets incorporated. Turn up the speed to medium and knead for about 5-7 minutes until it becomes smooth and elastic. If you are doing this by hand, mix everything in a bowl, then knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic.
- Let the dough rise in a bowl covered with a clean damp kitchen towel or plastic wrap in a warm place for about 1 hour or until doubled in size.
- Shape the pretzels by dividing the risen dough into 12-15 equal portions. (This recipe should make 15 mini pretzels at 30g each.) Roll each portion into a ball and rest them under a clean kitchen towel for about 10 minutes. They will NOT rise at this time.
- Take each ball and roll it into a 15-inch long rope, gently putting pressure from the center to the edges, tapering each end slightly. Twist each rope into a classic pretzel shape. (Watching the video a close up shot of each process.) Rest the shaped pretzels for 30 minutes under a kitchen towel or plastic wrap.
- In the meantime, bring water and baking soda to a boil in a large pot to prepare the water bath, and preheat the oven to 425°F (220°C).
- Boil the pretzels by carefully placing each one into the boiling water bath for about 30 seconds, flipping once halfway through, then removing them with a slotted spoon and placing them onto a baking sheet lined with parchment paper.
- Optionally, brush the pretzels with beaten egg for a shiny finish before sprinkling them with coarse or rock salt.
- Bake the pretzels in the preheated oven for 12-15 minutes or until they turn golden brown.
- Allow the pretzels to cool slightly before serving, and enjoy them warm with your favorite condiment.