Warm the water to 98℉ (37℃). Add the yeast and the water to you mixing bowl. Allow the yeast to dissolve in the water.
¾ cup water, 2¼ teaspoons yeast
Add the remaining ingredients directly to your mixing bowl.
1¼ teaspoons malt powder, ¾ cup lager beer, 1 tablespoon kosher salt, 4 cups bread flour, ¾ cup all purpose flour, 3 tablespoons unsalted butter
Fit your stand mixer with a dough hook and beat the pretzel dough until it is smooth. Approximately 8 to 10 minutes.
First Rise
Place the dough in a large bowl and cover it with plastic wrap. Allow the dough to double in size. Chose one of the methods below for your first proof.
Overnight Fridge Method: Ideally these pretzels should be slow proofed in the fridge overnight. [note 1]
Quick Proof: Your first rise for this pretzel dough can also be done at room temperature. To keep the dough warmer and speed up the proof I usually place a damp towel over the bowl. I set the dough either ontop of the stove or in the oven with the oven light on. [note 2]
Even Quicker Proofing: If you have a proofing drawer (or a large toaster oven) you can use this to speed up the process. At 100°F it should take the dough a little over an hour to double in size. [note 3]
Shape the Pretzels
Cut the dough into 8 even pieces. You can weigh them on a kitchen scale to make sure that they are even.
Roll each piece of dough out into a rope that is about 12 to 14 inches long.
Pull the dough into a U-shape and then cross the ends over each other.
Use a dab of water to secure the ends of the pretzel. Set them on a parchment lined baking sheet.
Second Proof
Cover the shaped pretzels with plastic wrap or a damp flour sack towel.
Allow them to rise for about 45 minutes to an hour.
Alkaline Solution
Dip the risen pretzels into the alkaline solution. Make sure to coat each side. Sprinkle each pretzel with about a teaspoon of coarse pretzel salt. See details in the notes section and choose one type of alkaline solution to use. You can also skip this step and just brush the pretzels with an egg wash.
Preheat the oven to 500°F (260°C). Preheat the oven about 1 hour before baking. I also keep a bread stone in my oven whenever I bake pretzels.
Bake the pretzels for 9 to 12 minutes.
RECIPE TIPS
Slow proofing: Slow proofing bread in the fridge allows the dough to ferment and creates a lovely wheaty flavor. You can let the dough proof in the fridge for several days.
Warming oven for proofing: I often proof my bread on top of the stove while it's warming. To do this I set my cast iron dutch oven on one of the burners and then place my baking sheet on top of it. The warmth of the oven warming helps to accelerate the proofing process.
Proofing drawer: I have a Breville toaster oven(affiliate link) (ad)that has a proofing function. I use it all the time when making bread. This oven is one of my favorite kitchen tools.
Sodium Hydroxide Bath:Food grade lye is perfectly safe and is what gives pretzels and pretzel buns the dark brown color. The lye solution is very dilute. Be careful handling the powder because it can burn. Make sure to cover delicate surfaces before using this solution. I usually just cover the area with parchment paper or butcher paper.
Mix the water with food-grade sodium hydroxide in a non-reactive bowl (stainless steel or glass). Stir until the sodium hydroxide is completely dissolved.
Dip each pretzel in the solution and flip each one over. Remove the pretzels with a large skimmer and then place them onto a prepared baking sheet.
Baking Soda Bath:
Preheat the oven to 300℉ (℃)
Spread the baking soda in a ceramic dish and bake for 1 hour.
After the second proof mix, the water with the baking soda in a medium saucepan. Bring the mixture to a gentle simmer and stir until the baking soda is dissolved.
Reduce the temperature to low and add each pretzel to the water bath one or two at a time if the pan is wide enough. Cook for 20 seconds and then flip over.
Remove each pretzel with a large skimmer and then place it onto a prepared baking sheet.