Pretzel Dough
"When we were developing this recipe, we really wanted to hit the flavor you associate with the pretzels found on NYC street carts or in German biergartens. We started playing around with malt powder and then wondered what would happen if we added beer. That was the ticket. A good dark beer and a little bit of malt powder gives the pretzels a deep malty flavor...."
INGREDIENTS
•
1 1/2 cups (320 grams) warm dark beer (120°)
•
1 tablespoon (15 grams) firmly packed dark brown sugar
•
2 teaspoons (6 grams) active dry yeast
•
4 1/2 to 5 cups (630 to 700 grams) all-purpose flour, divided
•
1/2 cup (136 grams) warm milk (105° to 110°)
•
2 tablespoons (17 grams) malt powder
•
1 tablespoon (18 grams) kosher salt
Comments & Reviews
Just A Pinch Sweepstakes