Pretzels are a great snack.

Especially ones studded with bacon and a cheese sauce on the side. Of course, you do not have to use bacon or make a cheese sauce. The customization is totally up to you. The main thing as always is the recipe for the bread. There are many different variants for a pretzel. Sweetened ones with sugar, cinnamon & chocolate. Savoury ones with cheese and seeds. They can be made thicker for a softer more fluffy texture. Or they can be rolled out thin and baked to a crispy, dense finish. Once you have made them a couple of times you will be able to customize them to your liking. This recipe will make 6 large pretzels. Multiply the amount of ingredients to make more. 

Watch the video down below for detailed instructions.

Ingredients

For the pretzels –

280g (10oz) strong white bread flour

20g (0.7oz) wholemeal flour

6g (0.2oz) salt

3g (0.1oz) dry yeast of 3x the amount of fresh yeast

20g (0.7oz) soft butter

65g (2.3oz) stout, like Guiness (cold from the fridge). If you don’t want to use alcohol, then just replace it with water.

100g (3.5oz) cold water, at around 6C (42F)

To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of water for brushing

Diced bacon for topping

30g (1oz) honey or syrup for boiling

For the sauce –

40g (1.4oz) Guiness

40g (1.4oz) mild mustard

20g (0.7oz) butter

Pinch of cayenne pepper

180g (6.3oz) grated cheddar

Method

1. In a bowl combine the water, stout, yeast, salt, butter & wholemeal flour. Mix well.
2. Add the rest of the flour and mix to a dough. Knead for 5 minutes. Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust proofing time accordingly.
3. Cover & ferment for 1 hour.
4. Fold.
5. Ferment for 1 more hour.
6. Divide into 6 equal pieces. Preshape.
7. Rest for 30 minutes.
8. Shape the pretzels.
9. Cover & ferment for 30 minutes. If your dough was fermenting rapidly up until now, then place the pretzels in the fridge right after shaping instead of leaving them out for 30 minutes.
10. Refrigerate for at least 1 hour. During this time, you can preheat your oven to 200C (390F) fan on.
11. Bring 2L (2.1qt) of water to the boil. Add the honey. Boil the pretzels 20 seconds per side. Drain them.
12. Brush with the egg yolk & water glaze. Top with diced bacon.
13. Bake for 14 minutes.
14. Once the pretzels come out the oven, make the sauce. Bring the stout, mustard, butter & cayenne pepper to a simmer. Add the cheese and mix until melted. If you want your cheese sauce to be more stretchy, then replace half of the cheddar with mozzarella.

Super simple to make and the result is great. Serve them alongside some smoked sausage, mustard, and a cold beer.

There are recipes out there using lye to get that classic pretzel crust, but I think most of us will not be able to get hold of lye and even more of us will not be willing to use this potentially dangerous chemical on our food. To replicate the texture we will boil these pretzels in water with malt syrup. It will contribute to crust colour and flavour without having to use a hazmat suit! 🙂 

This recipe yields 6 pretzels. Double or triple the ingredients to make more.

Watch the video down below to see detailed instructions.

Ingredients

300g (10.6oz) strong white bread flour

160g (5.7oz) water at around 18 – 19C (64 – 66F) if your kitchen is quite warm 23-25C (73-77F)

6g (0.2oz) salt

2g (0.07oz) dry yeast of three times the amount of fresh yeast

15g (0.5oz) soft butter or oil

1g (0.03oz) diastatic malt powder. You can make them without this ingredient if you can’t get hold of it.

 To learn more about dough temperature control click here.

1 egg yolk for brushing

Malt syrup or honey for boiling

Method

1. Add the water and yeast in a bowl, let the yest hydrate.
2. Add the salt, malt powder and butter and give it all a good mix to dissolve any salt crystals.
3. Add the flour and mix until combined.
4. Knead the dough for around 4 – 5 minutes. Desired dough temperature 25 – 26C (77 – 79F). If your dough is cooler, then extend the proofing time. If it is warmer, then reduce proofing time.
5. Proof for 45 minutes.
6. Fold.
7. Proof for 45 minutes.
8. Divide into 6 equal pieces and shape into blunt cylinders.
9. Rest for 15 minutes.
10. Shape the pretzels (see video) and place them on a non-stick surface.
11. Proof for 25 minutes. If you dough has been fermenting quite rapidly up until now, then place them in the fridge right after shaping instead of leaving them out to ferment. The cold will slow them down and prevent over proofing. 
12. Refrigerate for at least 30 minutes. During this time pre-heat your oven to 230C (450F) no fan!
13. Boil the pretzels in a pan containing 2L (0.5gal) of water and a large tablespoon of either malt syrup or honey. Boiling time: 1minute! Handle the pretzels gently from here as they may become fragile.
14. Drain the pretzels on a rack. If you do not have a rack, then you can use a colander in a pinch.
15. Place them on a non-stick sheet and brush them with the egg yolk. Sprinkle with sea salt.
16. Bake for around 15 – 17 minutes. Your oven may be more powerful, so it may take you less time to bake them. Keep and eye on your pretzels.

Cool down and enjoy with your favourite accompaniments! Check out the Basic Dough page where I have a pretzel recipe with bacon and a cheese dipping sauce.