West Coast Pilsner Pretzels

How to Make West Coast Pilsner Pretzels

1. 1

   Step 1: Bloom the yeast

   Whisk the warm water and granulated sugar in a small bowl, sprinkle in the active dry yeast and let sit 5–10 minutes until foamy. If the mixture doesn’t foam, start again with fresh yeast.

   For this step

   • 2 1/4 tspActive dry yeast
   • 1/4 cupWarm water (110°F / 43°C)
   • 1 tbspGranulated sugar
   
2. 2

   Step 2: Mix the dough

   In a large bowl, whisk together the flour and kosher salt. Add the vegetable oil, Black Raven West Coast Pilsner and the foamy yeast mixture; stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes (or 4–5 minutes in a stand mixer with a dough hook) until smooth and elastic.

   For this step

   • 1 cupBlack Raven West Coast Pilsner (room temperature)
   • 4 cupsAll-purpose flour
   • 2 tspKosher salt (for dough)
   • 2 tbspVegetable oil (for dough and brushing)
   
3. 3

   Step 3: First rise

   Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60 minutes.
   
4. 4

   Step 4: Shape the pretzels

   Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20–24 inch rope and shape into classic pretzels (or simple knots). Place shaped pretzels on a parchment-lined baking sheet. This recipe makes 8 pretzels.

   For this step

   • 10 cupsHot water (for baking-soda bath)
   • 2/3 cupBaking soda (for bath)
   
5. 5

   Step 5: Baking-soda bath and salt

   Preheat the oven to 450°F (230°C). In a wide, deep pot, bring the hot water to a gentle simmer and carefully stir in the baking soda (it will foam). Working one or two at a time, lower each pretzel into the simmering bath for about 20–30 seconds per side, then transfer back to the baking sheet. Lightly brush each pretzel with a little vegetable oil and sprinkle with coarse sea salt.

   For this step

   • 2 tbspCoarse sea salt or pretzel salt (for topping)
   
6. 6

   Step 6: Bake and cool

   Bake the pretzels on the middle rack 12–15 minutes, rotating the sheet once, until deep golden brown. Transfer to a wire rack and cool 5 minutes before serving warm with mustard or beer cheese.
   

1. Whisk the warm water and granulated sugar in a small bowl, sprinkle in the active dry yeast and let sit 5–10 minutes until foamy. If the mixture doesn’t foam, start again with fresh yeast.
2. In a large bowl, whisk together the flour and kosher salt. Add the vegetable oil, Black Raven West Coast Pilsner and the foamy yeast mixture; stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes (or 4–5 minutes in a stand mixer with a dough hook) until smooth and elastic.
3. Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 60 minutes.
4. Punch down the dough and divide into 8 equal pieces. Roll each piece into a 20–24 inch rope and shape into classic pretzels (or simple knots). Place shaped pretzels on a parchment-lined baking sheet. This recipe makes 8 pretzels.
5. Preheat the oven to 450°F (230°C). In a wide, deep pot, bring the hot water to a gentle simmer and carefully stir in the baking soda (it will foam). Working one or two at a time, lower each pretzel into the simmering bath for about 20–30 seconds per side, then transfer back to the baking sheet. Lightly brush each pretzel with a little vegetable oil and sprinkle with coarse sea salt.
6. Bake the pretzels on the middle rack 12–15 minutes, rotating the sheet once, until deep golden brown. Transfer to a wire rack and cool 5 minutes before serving warm with mustard or beer cheese.