The brewers at Samuel Adams have teamed with Chef David Burke to create a unique Samuel Adams OctoberFest-infused pretzel recipe to enjoy this fall. Beer and pretzels have been a match made in heaven for centuries, and this perfect pairing lives on today. This Samuel Adams OctoberFest Soft pretzel recipe is a great way to pay homage to this age-old pairing.
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Preheat the oven 425 degrees.
In a small sauce pan, heat the beer to 115 degrees, then remove it from heat. Stir in the yeast until dissolved.
In a KitchenAid bowl, combine the butter, sugar, salt, yeast mixture, spices, and all-purpose flour on medium speed and whip until smooth. Once the mixture is smooth, add the rye flour and continue to mix until a soft dough forms. Turn the dough onto a floured surface and knead until it is smooth and elastic.
Once the dough is smooth and elastic, place it in a greased mixing bowl, flipping it over once to grease the top as well. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size, about 1 hour.
Then, punch the dough down, return it to the floured surface and divide it into eight balls. Roll each ball out to a 24-inch rope and form each into a pretzel. In a medium sized saucepot, bring the water and baking soda to a boil. Drop two pretzels at a time into the boiling water, cook for 30 seconds, remove with a slotted spoon, and then place on paper towel to drain. Repeat this step until all the pretzels are pre-cooked. Then place the pretzels on a greased baking tray.
Whisk the egg yolk and water together and then brush the pretzels with the egg wash. Dust each pretzel with pretzel salt and bake for 10-12 minutes until golden brown.