1 C water, 90F or 32C
1 1/2 T brown sugar, packed
2 t salt
3 1/4 C flour
3 t bread machine yeast
Put all ingredients in a bread machine but the flour.
Stir and let sit for 5 min.
Add the flour, place into bread maker, select medium loaf and use Pizza dough cycle.
Takes 1 hour 30 min.
Divide dough into 12 pieces.
Roll each piece into a rope, twist into a pretzel and place on oiled baking sheet to rise, covered for 30 min.
Preheat oven to 425F.
In a large pan bring 2 inches of water to a boil.
Boil pretzels for 1 1/2 min on each side. Drain.
In a bowl, combine 2 C water with 2 T baking soda.
Dip each pretzel into soda water and place back onto the baking sheet.
Bake for 15 min or until golden brown.
May brush with butter and salt after they are baked.
Match made in Heaven:
Your favorite beer.
For Oktoberfest, have Hacker-Pschorr.
Other dips and toppings:
– Creole Honey Mustard
– Pizza Sauce
– Chile Con Queso
– Cajun Remoulade
– Creamy Dill Ranch Salad Dressing
– whipped Philly
– brush with butter, sprinkle with sugar and cinnamon
– just butter or try spreading some herbed butters:
– Lager Sriracha Butter
– Lemon and Dill Butter
– Dill Herbed Butter
– Salted Caramel Sauce
– chocolate sauce
– vanilla frosting
Make the dough into rolls for burger buns or long rolls for pretzel dogs.
Brewsters pairs their Bavarian pretzels with Hammerhead Red Ale or Honest Paul IPA, a very hop-forward IPA, or Czech Pilsner, a full bodied lager and dip them in the house-made Cajun Remoulade.