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Buttery Soft Baked Pretzels

Recommended Equipment:

  1. Medium and Large Bowl - The medium bowl will be for blooming the yeast. The large bowl is to rest the dough in while proofing.

  2. Stand Mixer and Dough Hook - This is optional but will make your arms much less tired. If you don’t have a stand mixer, we’ve put alternate instructions below.

  3. Metal Sheet Tray

  4. Parchment Paper

  5. Pastry Brush

  6. Slotted Spoon

  7. Large Pot

  8. Plastic Wrap

  9. Cutting board

*If you do not have a stand mixer*

  1. Combine the pretzel dough mix, bloomed yeast bowl, and 2 oz. (56.5 g) of melted butter in a large bowl.

  2. Using a spatula, spoon or your hands, mix the dough until it combines into a solid mass.

  3. Turn the dough out onto a clean cutting board or counter top. Knead by hand until the dough is completely smooth and elastic (~8-10mins).

  4. Resume instructions at Step 4.

Needed Ingredients Website Graphic.png

Ingredients

  1. Yeast food

  2. Boiling mix

  3. Pretzel salt

  4. Yeast

  5. 4 oz (113 g) melted butter (Not included in box)

 

Step 1

Add the yeast and the #1 packet to 1 1/2 cups (355 ml) of warm water. Stir to combine and allow the yeast to bloom in the water for 5 minutes in a small bowl.

Step 2

Combine the “Pretzel Dough Mix” bag with 2 oz (56.5 g) of melted butter and the contents of the bowl of bloomed yeast in a stand mixer. You should still have 2 oz (56.5 g) of melted butter left for brushing the tops of the pretzels later.

3. Pretzel- Mixing Dough Stages.gif

Step 3

Using the dough hook attachment, mix the dough on the lowest speed until it comes together into a solid mass. Increase the speed of your mixer one more step and knead the dough for 5 more minutes until it’s smooth.

4. Pretzel- Cover Dough.gif

Step 4

Place the dough into a large bowl and cover tightly with a double layer of plastic wrap. Place the bowl in a warm area of your kitchen, like the top of your stove, while the oven preheats. Let the dough rise for 45 minutes until it has doubled in size.

Sooooo satisfying…..

Sooooo satisfying…..

Step 5

Preheat the oven to 450 F (~230 C).

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Step 6

Add the contents of bag #2 to 10 cups (2.3 L) of water in a large pot and bring the mixture to a simmer.

7. Pretzel- Divide Dough.gif

Step 7

Remove your proofed dough from the bowl and divide it into 8 equal pieces.

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Step 8

Roll the pieces of dough into individual balls. One at a time, roll the dough balls into ropes that are 18 in. (45 cm) long.

9. Pretzel- Form Pretzel.gif

Step 9

Make a U-shape with the rope, holding the ends of the rope, cross them over each other twice and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment paper-lined sheet tray.

10. Pretzel- Boil.gif

Step 10

After all the pretzels have been shaped, begin lowering them, two at a time, into the boiling pot of water. Allow them to boil for 30 seconds, flipping them at the halfway point. Remove the boiled pretzels from the water using a slotted spoon and place them on a parchment paper-lined sheet tray.

11. Pretzel- Butter and Salt.gif

Step 11

Brush each pretzel with the remaining melted butter and sprinkle with the pretzel salt in bag #3.

Step 12

Bake the pretzels in the oven for 12-14 minutes until they are golden brown. Allow the baked pretzels to cool on a rack or counter top for 5 minutes.

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Step 13

Serve the pretzels with the included whole grain mustard and enjoy the rest of the show! Pretzels will keep in an airtight container for two days after being baked.

Dan’s Beer Cheese

A welcome addition to Oktoberfest!

(Ingredients not included in box)

Ingredients

  • 3 Tbsps. butter

  • 3 Tbsps. all purpose flour

  • 3/4 cup beer (orange wheat, like Shocktop)

  • 1 cup whole milk (half and half or heavy cream may be substituted)

  • 1 tsp grainy Dijon mustard

  • 1/2 tsp garlic powder

  • 1/2 tsp kosher salt

  • 4 tsp black pepper

  • 1/8 tsp cayenne pepper

  • Pinch of dried parsley (optional)

  • 2 cups shredded smoked gouda

  • 1 cup shredded Havarti

  • 1/2 cup shredded cheddar cheese (or your favorite cheese) (about 12 oz.)

Instructions

  1. In a saucepan, melt butter over medium heat. Add flour and whisk until combined. Cook 30 seconds, while whisking occasionally.

  2. Add beer, whisking continuously as you pour, eliminating any lumps from the flour mixture.

  3. Slowly add in milk, whisking as you pour. Cook over medium heat, whisking often, for several minutes, until mixture has thickened. Stir in mustard, Worcestershire sauce, garlic powder, salt, pepper, and cayenne.

  4. Add cheese, a handful at a time, and stir until completely melted.

  5. Serve warm with some delicious fresh baked pretzels!

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