Beer Seed Pretzels

Ingredients

• 440 g Bread Flour (all‑purpose or high‑gluten bread flour)
• 1 tsp Instant Yeast (active dry or instant)
• 1 tsp Salt (fine kosher or table salt)
• 2 Tbsp Unsalted Butter (softened, cut into cubes)
• 240 ml Amber Beer (room temperature, any amber or lager works)
• 2 Tbsp Barley Malt Syrup (or molasses/honey (flavor will differ))
• 120 ml Warm Water (lukewarm, ~38°C)
• 2 Tbsp Baking Soda (for alkaline boil, dissolved in water)
• 1 large Egg White (lightly beaten with 1 tsp water for egg wash)
• 2 Tbsp Pumpkin Seeds (toasted optional)
• 2 Tbsp Caraway Seeds (optional, for flavor)
• 2 Tbsp Sunflower Seeds (optional, toasted)
• 1 tsp Flaky Sea Salt (for finishing)

Instructions

1. Make the Dough

   In the stand mixer bowl combine bread flour, instant yeast, and salt. Add softened butter, warm water, beer, and barley malt syrup. Mix on low for 1‑2 minutes, then on medium speed for 6‑7 minutes until the dough is smooth, elastic and pulls away from the sides of the bowl.

   Time: PT8M

2. First Fermentation (Cold Bulk Ferment)

   Cover the bowl tightly with plastic wrap and place in the refrigerator for at least 8 hours, up to 24 hours. This slow fermentation develops flavor and improves shelf‑life.

   Time: PT12H

   Temperature: 4°C

3. Prepare Alkaline Boiling Solution

   While the dough is chilling, dissolve 2 Tbsp baking soda in 4 cups water in a large pot. Bring to a gentle boil, then reduce heat and keep at a low simmer for 1 hour. Let cool; it can be made up to a week ahead and stored in the fridge.

   Time: PT1H10M

   Temperature: 100°C

4. Bring Dough to Room Temperature

   Remove the dough from the fridge, punch it down gently, and let it rest at room temperature for about 2 hours until it’s pliable and slightly risen.

   Time: PT2H

   Temperature: 22°C

5. Divide and Pre‑Shape

   Turn the dough onto a lightly floured surface. Divide into 10 equal pieces (about 80 g each). Shape each piece into a rough log about 6 inches long and let rest 10 minutes to relax the gluten.

   Time: PT15M

6. Form Pretzel Shapes

   Using the palm of your hand, roll each log into a 26‑inch rope, applying firm, even pressure. Form a traditional pretzel knot: make a U‑shape, cross the ends over each other, loop one end around the base, and press the ends onto the “belly.” Place 5 pretzels on each parchment‑lined baking sheet, spaced apart.

   Time: PT20M

7. Second Proof (Room Rise)

   Cover the shaped pretzels loosely with a towel and let them rise for about 20‑30 minutes until slightly puffed.

   Time: PT30M

   Temperature: 22°C

8. Boil Pretzels in Alkaline Bath

   Bring the prepared baking‑soda water to a rolling boil. Using a slotted spoon, dip each pretzel for 30 seconds – they will sink, then rise to the surface. Remove and return to the baking sheet.

   Time: PT5M

   Temperature: 100°C

9. Egg Wash and Seed Topping

   Brush each boiled pretzel lightly with beaten egg white. Sprinkle a mixture of pumpkin, caraway, and sunflower seeds over the top, then finish with a pinch of flaky sea salt.

   Time: PT5M

10. Bake

    Preheat oven to 275°F (135°C). Bake pretzels for 15‑16 minutes, rotating the trays halfway through, until deep golden brown.

    Time: PT16M

    Temperature: 275°F

11. Cool

    Transfer pretzels to a cooling rack and let cool at least 30 minutes before serving. They will finish setting as they cool.

    Time: PT30M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

22 g

Fat

3 g

Fiber

1 g