“Mike, I’m making a special beer for the 4th of July” – News such as this calls for a special kind of bar snack I thought to myself.
I’ve been over to America few times now, mainly on business but once I went just for a long weekend to test fly a jet. That was a couple of years ago, but whilst I was there I was fortunate enough to stumble across a little brewery that served cold beer and fresh soft pretzels. They really are the perfect evening snack.
Fast forward to 2017 and my old music teacher/famous Jazz mucisan Greg dropped the bomb shell: – a 4th July party and beer launch – well there was only one obvious food to go with it………..
Soft Pretzels
Finally, I have my own wot-not to display pretty Emma Bridgewater in the background of shots.
Ingredients
- 1lb strong white flour
- 1tsp dry yeast
- 2tsp salt
- 2oz molten butter
- approx. 4oz sourdough
- 300ml warm water
- 1lt boiling water + 7g Bicarbonate of Soda for bathing
- Butter, salt, sugar, cinnamon and poppy seeds to finish
Start by weighing out the flour, salt and yeast – I’ve finally gone back to dried as I’m laying off Carbs atm so don’t make as much bread. FYI- The scales are from my grandma and at least twice as old as me……
Combine in the kitchen aid with the sough dough starter and gently incorporate.
Now its time to add the water. You might not need it all, depending on your starter – but you are aiming for a soft, but not wet dough.
Once all together, knead with the dough hook for 10mins until a shiny, elastic dough is formed.
Place this in a well oiled bowel and cover with cling film. You can now fetch the first of your beers to celebrate July 4th whilst it proved…………..
Ideally it should be left overnight in a cool area (fridge) or if impatient/short on time then at room temperature until doubled.
Now comes the fun part. Divide the dough into 16 equal balls. This will make the perfect sized bar pretzels. (Divide into 8 if you want big ones – greedy)
Taking 1 ball of dough, pretend you are back in pre-school and making play dough sausages – using the palms of your hands roll the dough into a long cylinder.
Then, taking the 2 ends up into the air and producing a U – spin the base around itself to produce a twist at the top end and lay the dough back down, pressing the ends into the base of the U.
Alternatively you can use cross them over whilst its flat on the work surface – a lot easier and more reliable………….
To get the lovely deep drown appearance normally found on Pretzels, the next step is important. After making each Pretzel, dip it into boiling water mixed with Bicarb. You can then sprinkle on either salt, poppy seeds etc to finish.
Once you have made a whole tray, transfer to an oven at 200C for 10 mins or until golden brown.
Lastly, whilst still hot out the oven, glaze with a little melted butter…….
Or butter, cinnamon and sugar if you are feeling like dessert.
Let’s Eat
All that remains is to grab a pint, tell Swifty that you’ve stollen her jazz pianist but will give him back later and enjoy the 4th in style.
P.s I never did tell TS…… wonder if that’s why she cancelled her part. Anyway, I’d like to thank Greg, Pat and the Draycott Brewing team for a fantastic 4th of July x
Dr Cox @ The Friars House 