Baking Soft Pretzels at Home with Munich Dunkel

In this video, I’m showing you how to make classic, soft pretzels right in your own kitchen! These are perfect for snacking, especially when they are fresh out of the oven with a touch of coarse salt. To take it to the next level, I’m pairing these warm pretzels with a rich, malty Munich Dunkel. The toasted bread notes of the beer are the ultimate companion to the golden-brown crust of a fresh pretzel. What’s in this video: Step-by-step soft pretzel dough and shaping. Using a lye bath to achieve that classic golden pretzel finish. Why Munich Dunkel is the perfect "brew" for this "bake." If you enjoyed this pairing, don't forget to like and subscribe to Bake and a Brew for more baking recipes and craft beer inspiration! #Baking #SoftPretzels #CraftBeer #MunichDunkel #BakeAndABrew #HomeBaking Homemade Soft Pretzels & Beer Cheese Sauce Prep time: 2 hours (rising) + 2 hours (refrigeration) Bake time: 15 minutes Yield: Makes about 10 pretzels (105g each) Ingredients Pretzel Dough: 635g Bread flour 10g Instant yeast 1/2 tsp Diastatic malt powder 1 tsp Salt 1 tbsp Brown sugar 365ml Water (plus extra if dough is too dry) 20g Butter (added after gluten formation) Coarse pretzel salt (for topping) Lye Bath (CAUTION: Use gloves and food-grade lye): 1000ml Water 30g Food-grade lye Beer Cheese Sauce: 1/2 cup Munich Dunkel 1 tsp Sodium citrate 4 oz Smoked Gouda, shredded 4 oz Cheddar, shredded Garlic powder & Smoked paprika (to taste) Instructions 1. Make the Dough: Mix the bread flour, yeast, malt powder, salt, brown sugar, and water in a stand mixer for 10–15 minutes. Once you have good gluten formation, add the butter and continue mixing until absorbed. Knead by hand briefly to create tension, then place in a greased bowl. Cover and let rise for about 2 hours (until doubled). 2. Shape and Chill: Divide the dough into 105g portions. Pre-shape into "cigar" shapes and let rest for 10 minutes to relax the gluten. Roll each piece into a 24-inch long rope. Form into a "U" shape, twist the ends twice, and fold them down to create the classic pretzel shape. Place on a parchment-lined tray, cover, and refrigerate for at least 2 hours (or overnight). 3. The Lye Bath: Safety first: Put on gloves. In a non-reactive bowl (avoid aluminum), mix 1000ml water and 30g lye. Submerge each chilled pretzel in the bath for 10–15 seconds per side. Place on a greased, parchment-lined baking tray. Sprinkle with coarse salt immediately. 4. Bake: Bake at 450°F (230°C) for approximately 15 minutes until they reach a deep mahogany color. Transfer to a cooling rack. 5. Beer Cheese Sauce: Bring the Munich Dunkel to a slow simmer. Add sodium citrate and whisk. Add the shredded cheeses a little at a time, whisking until smooth. Season with garlic powder and smoked paprika. Remove from heat as it will thicken as it cools. Pairing Tip: Enjoy these warm with a cold glass of Hofbräu Dunkel to perfectly complement those toasty, malty flavors! Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/augustine/mornin... License code: KMV2QLWCEIMAQCB1