Three-Seed Beer Pretzels

Ingredients

• 720 g bread flour
• 355 ml hefeweizen or amber beer (Any beer variety may be used; hefeweizen or amber ale is especially recommended.)
• 60 g barley malt syrup (Molasses may be substituted.)
• 7 g instant yeast
• 14 g fine salt (For the dough.)
• 30 g unsalted butter (Melted or softened for the dough.)
• 120 g baking soda (Heat gently before dissolving in the boiling water to make it more alkaline.)
• 4 L water (For the alkalized-water bath.)
• 15 g sesame seeds (Part of the three-seed topping.)
• 15 g poppy seeds (Part of the three-seed topping.)
• 15 g caraway seeds (Part of the three-seed topping.)
• flaky sea salt (For sprinkling; use to taste.)

Steps

1. 1

   In a dry skillet over medium heat, gently heat the baking soda for about 1 hour, stirring occasionally, to make it more alkaline. Let it cool, then reserve it for the pretzel bath. Use caution when handling the heated baking soda.

2. 2

   Warm the beer until lukewarm, about 100°F (38°C). Combine it with the barley malt syrup and instant yeast in the bowl of a stand mixer. Let stand for 5 minutes, until the yeast begins to dissolve and look slightly foamy.

3. 3

   Add the bread flour, fine salt, and butter to the beer mixture. Using the dough hook, mix on low speed until a shaggy dough forms, then knead on medium-low speed for 6 to 8 minutes, until smooth, elastic, and only slightly tacky.

4. 4

   Shape the dough into a ball and place it in a lightly greased bowl. Cover tightly and refrigerate for approximately 8 to 10 hours, or until the dough has risen substantially and is ready to shape.

5. 5

   Turn the dough onto an unfloured work surface. Divide it into 10 equal pieces. Keep the pieces covered while working so they do not dry out.

6. 6

   Roll each piece into a rope about 24 inches long. Form a U shape, cross the two ends, twist them once, and press the ends down onto the bottom curve to create a pretzel. Arrange the shaped pretzels on parchment-lined baking sheets, leaving room for expansion.

7. 7

   Cover the shaped pretzels loosely and let them rise at room temperature until nearly doubled, about 30 to 45 minutes. Do not flour the work surface; the unfloured surface provides traction for shaping.

8. 8

   About 20 minutes before the pretzels finish rising, heat the oven to 450°F (230°C). Combine the prepared baking soda with the water in a large, wide pot and bring it to a simmer. The alkalized water should be simmering when the pretzels are ready.

9. 9

   Using a slotted spatula, lower one or two pretzels at a time into the simmering alkalized water. Cook for no longer than 30 seconds, turning once if needed, then lift them out and drain briefly before returning them to the baking sheets.

10. 10

    Mix the sesame, poppy, and caraway seeds. Sprinkle the wet pretzels with the three-seed mixture and flaky sea salt while their surfaces are still damp so the toppings adhere.

11. 11

    Bake the pretzels for 10 to 12 minutes, rotating the sheets halfway through, until deeply golden brown with a firm, chewy-looking crust. Transfer to a rack and cool briefly.

12. 12

    Serve the pretzels slightly warm or at room temperature, with mustard if desired.

Notes

The source indicates an approximately 11½-hour total process, including a long rise or refrigeration period, with about 1½ hours of active work plus cooling. Do not leave the shaped pretzels in the alkalized water for more than 30 seconds, or they may not rise properly in the oven. Barley malt syrup can be replaced with molasses. Serve with any variety of mustard.

Nutrition per serving

• bread
• baked
• pretzels
• vegetarian
• beer bread
• snack
• European
• party food