Soft pretzels

Guest is Mara Norris


Soft Pretzels

Pretzel Ingredients

·         15 oz  water

·         1 Tbsp.   yeast

·         4 Cups bread flour

·         6 oz Cake flour

·         1 tsp. salt

·         1 Tbsp. sugar


Soda wash:

·         2 Cups Water

  • 1/4 Cup Baking Soda



  1. Bloom yeast in warm water and sugar. Let sit 5 minutes until foamy.
  2. In a stand mixer, fitted with the dough hook, mix remaining pretzel ingredients. Slowly add water and yeast mixture until a dough is formed. Knead dough on medium-low speed for 10 minutes.
  3. Add dough to a large bowl sprayed with nonstick spray. Spray top of dough and cover with plastic wrap. Let sit in a warm area until doubled in size (about 1 ½ hours)
  4. With a bench scraper, cut off a long piece of dough 5 oz in weight.
  5. With the palms of the hands, roll on the bench to a uniform strip 30 inches long.  Twist into a pretzel shape.
  6. Dip in baking soda solution.  Arrange on baking sheets lined with parchment.  Stretch out and reform the pretzel shapes as necessary the larger the better.  (Note: after dipping in soda solution, the units are difficult to handle.  If desired, pan the pretzels first, than brush thoroughly with the soda solution.)
  7. Sprinkle with pretzel salt.
  8. Bake immediately at 500°F for 8 – 9 minutes or until well browned.
  9. Optional: Dip in melted butter immediately after baking and drain on racks or sprinkle with cinnamon and sugar mixture



Kase Dip


·         1 Shallot, minced

·         2 Cloves Garlic, minced

·         2 tablespoons unsalted butter 

·         3 tablespoons all-purpose flour 

·         ½ cup milk 

·         ¾ cup German beer 

·         1 teaspoon dry mustard, such as Colman’s

·         2 teaspoon Worcestershire sauce 

·         Hot sauce, to taste 

·         12 oz. sharp cheddar cheese (or other German Cheese), grated 

·         Kosher salt and freshly ground pepper, to taste 


1.      In a saucepan over medium heat, melt the butter. Sweat shallots in butter until translucent. Add the flour and cook, stirring occasionally until a white roux is achieved. Add garlic, cook until just fragrant. Slowly whisk in the milk and beer, increase the heat to medium-high and bring the mixture to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes.

2.      Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Season with salt and pepper. Serve immediately with toast points, crostini and crudités for dipping. Makes about 2 cups. 


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