Read more: Unique Cheese You Need To Try At Least Once In Your Lifetime For the pretzel dough, you'll need all-purpose flour, ...

These pretzels are best the day they’re made, preferably hot out of the oven. Place 3/4 cup warm water in bowl of a stand mixer; sprinkle with yeast. Stir in barley malt syrup until dissolved.

Underneath the twists and turns of their salt-studded mahogany surface, most pretzels are pretty basic — just flour, water, and yeast, kneaded and folded into that iconic crisscross shape.

Really, is there anything as satisfying as a fresh-from-the-oven Bavarian pretzel? Of course there is — a fresh-from-the-oven Bavarian pretzel dunked in homemade beer cheese. And while you may ...

Because of the active dry yeast, the dough will need to set at room temperature periodically to rise and puff. Nevertheless, kneading your own batch of Bavarian pretzel sticks is a crazy arm ...

Add one package of active dry yeast into ... blanch the pretzels by placing them one at a time into the water for 30 seconds. ¼ cup butter ¼ cup flour 1 cup German beer 1 cup ...

Like with any yeasted bread, the first step is to proof the yeast ... soft pretzels, be sure to have plenty of dips at the ready. These are some of our favorites: Obatzda: This traditional German ...

In honor of Oktoberfest, I’m sharing my Bavarian-style pretzel recipe with you. Crafting these pretzels demands both time and patience, but believe me when I say that the end result is ...