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Samuel Adams OctoberFest Soft Pretzel

Photo Modified: Flickr/slgckgc

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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Ingredients

For the Pretzel

  • 12 Ounces Samuel Adams OctoberFest
  • 10 Cups water
  • 2 1/3 Cups baking soda
  • Pinch of cinnamon
  • 2 Cups rye flour
  • 1½ Teaspoon salt
  • ¼ Ounce yeast
  • 2 Tablespoons unsalted butter (melted)
  • 2 Tablespoons sugar
  • 2½ Cups AP flour
  • Pinch of clove
  • Dash of freshly grated nutmeg

For the Salt Topping

  • 1 egg yolk
  • 2 Ounces pretzel salt
  • 1 Ounce water

Directions

For the Pretzel

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.

For the Salt Topping

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.