- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
All it takes is a few additional ingredients to transform ho-hum soft pretzels into something magical. A few pats of butter, barley malt syrup for earthy sweetness, and replacing some of the water with beer all lend depth for a more rustic, nuanced taste. An extended fermentation in the refrigerator overnight—rather than a quick rise—adds even more complexity, as does topping the pretzels with crunchy flaky sea salt.
Ingredient:
- 3/4 cup warm water (100°F to 115°F), plus more as needed
- 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
- 1 1/2 tablespoons barley malt syrup
- 4 3/4 cups unbleached bread flour (about 21 3/4 ounces), plus more as needed for dough
- 3/4 cup lager beer or pilsner beer
- 3 tablespoons unsalted butter, cubed, at room temperature
- 1 tablespoon kosher salt
- Cooking spray
- 1/3 cup baking soda
- 1 large egg, beaten
- 1 tablespoon whole milk
- 6 cups tap water, plus more as needed for dough
- Flaky sea salt
