Alternatively, turn the shaggy dough out onto an unfloured work surface and knead it by hand. If the dough is too dry to come together, add more water, 1 tsp at a time.) Continue kneading the dough on medium-low speed until it is elastic, 5 to 7 minutes.
(If it is sticky, add a little more flour, about 1 tbsp at a time, and knead it in until the dough is smooth. The dough should be quite firm and may be slightly tacky, but not sticky. After about 1 minute the dough will form a smooth ball. Attach the bowl and the dough hook to the stand mixer and begin kneading on medium-low speed. Stir in the flour, beer, butter, and salt and continue stirring to form a shaggy mass.
Allow the yeast to bloom until it is foamy, 5 to 7 minutes. Add the barley malt syrup, stirring until it is dissolved. Sprinkle the yeast over the warm water in the bowl of a stand mixer or in a large bowl. If you aren’t up to the challenge of sourcing and working with lye, I’ve offered a suitable alternative: baked baking soda. A dip in a solution of food-grade lye and water before baking sets pretzels apart from other yeasted breads. While an option for making quick pretzels is given, too, I highly recommend the overnight method because the dough’s flavor really develops during the slow fermentation, becoming nuanced with a yeasty tang that is worth every moment of anticipation. To prepare the best pretzels, you’ll need to begin a day, or at least 8 hours, in advance and let the dough slowly rise in the refrigerator. The bellies are slashed with a long, deep slit in the bottom to allow steam to escape as they bake. The shape of these pretzels is typical of the historic German cultural region known as Swabia, where the tradition is to shape pretzels with fat “bellies” and thinly tapered, crispy “arms” interlocking in a twisted embrace.
#BAVARIAN PRETZEL RECIPE SKIN#
If you've ever tasted a real German soft pretzel, with a deep, dark, burnished skin showered with crunchy salt crystals, and a yeasty, chewy middle, then you know what you're in for here.
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