guys, it's giant pretzels and mugs of beer season.
& what I really mean by that is, Oktoberfest is happening! Oktoberfest is a 16 day festival running from late September to first week of October. With so many things happening like music, games, amusement rides, beer tents....and so many things to eat like smoked sausages, roasted meats, sauerkraut, cabbage, and of course...pretzels.
Oktoberfest officially starts when the Mayor taps the keg and its then ON. With a 16 day drink fest there are what they call "beer corpses" from people passing out having one too many...and to think Oktoberfest initially started out as a "non drinking" event.
The only way to celebrate here in the US, while all is going down in Munich, Bavaria..is to eat your way through giant German Pretzels and mug of ice cold beer.
Making pretzels is pretty easy, just need some patience with all the rising of the dough. So while you wait, slam a mug of beer!
The dough is to rise twice, once the dough is made and then after the pretzels are shaped. This makes for a really soft & chewy pretzel.This recipe makes for two large pretzels but you can surely make 6 "regular sized" ones. If you are going big you're going to need a colander. It's the only way of boiling the pretzels without breaking the dough, since it is so big. If you are making smaller ones, a spider will do just fine!
Boiling pretzels is what sets them aside from other breads. You boil the in a baking soda bath which creates that almost bitter, outer shell. It only takes a few seconds and you're ready for the oven.
Here is what they will look like after you boil them. This is where you will want to top them with salt, or any other fun toppings....like minced onion or even everything bagel seasoning! The options are limitless.
I also went with a double twist on the knot of the pretzel. The knot is the best part, am I right??? So why not make it a double knot?!
I have a few friends who are attending Oktoberfest and with seeing posts I've noticed there was a big fat bottom to the pretzels, look how marvelous...
And what other way to serve than with mustards, cheese and melted butter???
I won't lie...that is totally a Mug I had gotten from Movie Tavern LOL.
It's like pb&j....beer and pretzels go hand in hand and somehow you never get full...
Carbs & Carbs..... stuff your face until you can't anymore and enjoy!!!!!
lebe dein bestes Leben!!!
German Soft Pretzels
yield: 2 large pretzels (or 6 smaller ones)
prep time: 2 1/2 hours
cook time: 30-35 minutes
In a stand mixer with dough hook attachment, combine the yeast, honey and water in the bowl and let sit for 10 minutes.
Add in the salt, garlic powder, onion powder and flour. Mix until dough starts to form then add in the butter. Mix until fully combined and dough does not stick to sides of the bowl (about 5 minutes)
Cover with a kitchen towel and let rise for 2 hours.
When ready, dump the dough out onto a clean surface and cut into two equal pieces (or 6 if you are making smaller ones).
Roll the dough out into a rope and form into a pretzel shape, Place on a parchment lined baking sheet, cover with kitchen towel and let rise for another 30 minutes.
Preheat oven to 425 degrees and fill a large pot with water, bring to a boil.
When pretzels are done rising (for the 2nd time) get ready to boil. When water has come to a slow boil, slowly add in the baking soda.
Grab your colander and place one of the large pretzels in it gently. Place the colander in the boiling water and cook pretzel for 20 seconds, that's it! (if making smaller pretzels, drop your pretzels in, cook for 20 seconds and fish out with a spider or slotted spoon...no need for colander)
Slide your boiled pretzel out of the colander onto the same parchment lined baking sheet, sprinkle over pretzel salt and repeat the process for the second pretzel.
Once both are done, bake for 30-35 minutes until golden brown.
Serve with dippins, a mug of beer and ENJOY!!!!
let's get twisted.