Pretzels and Beer Sticks
Reprinted with permission from Salt (St. Martin’s Griffin, 2016).

Yield: about 8 pretzels1 3/4 teaspoons (1 package) active dry yeast
4–5 cups bread flour, divided
1 tablespoon granulated sugar
1/4 cup vegetable oil
3 teaspoons unrefined salt, divided (try Bavarian, Piran, or any sel gris)
1/4 cup cornmeal
1 egg
1/4 cup baking soda
finishing salt (try a chunky flake salt, a charcoal-infused black salt,a smoked salt,
or a salt infused with mustard, sesame, beer, fennel, or wasabi)
Stir together 1 cup water with yeast and set aside until foamy, about 10 minutes. Add 1 cup bread flour, and stir to create a batter consistency. Cover with a warm damp towel and set aside at room temperature for at least 1 hour. This is the sponge. (You can do this step overnight for maximum flavor.)
Add to the sponge an additional 1 cup water, sugar, oil, 2 teaspoons salt, and enough flour to create a soft dough. Turn dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Return to bowl, dust with flour, and cover again with a warm damp towel. Set aside at room temperature until doubled in volume, about 1 hour.
Turn risen dough out onto a floured work surface and shape into a rope about 3 inches thick. Cut 2-inch pieces off rope, and roll each into a tight ball. Cover loosely with plastic wrap and rest for 10 minutes.
Heat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray, and sprinkle evenly with cornmeal.
Mix egg with 1 tablespoon water to make an egg wash; set aside. Combine 2 quarts water with baking soda and remaining 1 teaspoon salt in a large deep pot. Bring to a boil, then reduce to a simmer.
Working with 1 ball at a time, form into a thin rope, about a foot long. Twist into a pretzel shape by bringing the ends of the rope to the center, crossing or twisting, then attaching to the center of the rope by pressing firmly. Drop each formed pretzel into simmering liquid and poach for 30 seconds on each side. Remove with a spider or slotted spoon, tap off excess liquid, and place on prepared baking sheet with prettiest side facing up. Brush lightly with egg wash, sprinkle with finishing salt, and bake until golden brown, 15 to 20 minutes, rotating pan as needed for even browning. Transfer to a rack and cool completely before serving.
VARIATION
Beer Sticks; These straight pretzels are basically poached bread sticks. Roll thinner ropes and poach them as you do with the traditional pretzel shape. They swim around in the liquid like water snakes. Arrange them directly on a baking sheet coated with pan spray, or give them a little curve. Cook them a little crisper than you would a soft pretzel.
Flavors pairing suggestion: Flensburger Dunkel
4–5 cups bread flour, divided
1 tablespoon granulated sugar
1/4 cup vegetable oil
3 teaspoons unrefined salt, divided (try Bavarian, Piran, or any sel gris)
1/4 cup cornmeal
1 egg
1/4 cup baking soda
finishing salt (try a chunky flake salt, a charcoal-infused black salt,a smoked salt,
or a salt infused with mustard, sesame, beer, fennel, or wasabi)
Stir together 1 cup water with yeast and set aside until foamy, about 10 minutes. Add 1 cup bread flour, and stir to create a batter consistency. Cover with a warm damp towel and set aside at room temperature for at least 1 hour. This is the sponge. (You can do this step overnight for maximum flavor.)
Add to the sponge an additional 1 cup water, sugar, oil, 2 teaspoons salt, and enough flour to create a soft dough. Turn dough out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Return to bowl, dust with flour, and cover again with a warm damp towel. Set aside at room temperature until doubled in volume, about 1 hour.
Turn risen dough out onto a floured work surface and shape into a rope about 3 inches thick. Cut 2-inch pieces off rope, and roll each into a tight ball. Cover loosely with plastic wrap and rest for 10 minutes.
Heat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray, and sprinkle evenly with cornmeal.
Mix egg with 1 tablespoon water to make an egg wash; set aside. Combine 2 quarts water with baking soda and remaining 1 teaspoon salt in a large deep pot. Bring to a boil, then reduce to a simmer.
Working with 1 ball at a time, form into a thin rope, about a foot long. Twist into a pretzel shape by bringing the ends of the rope to the center, crossing or twisting, then attaching to the center of the rope by pressing firmly. Drop each formed pretzel into simmering liquid and poach for 30 seconds on each side. Remove with a spider or slotted spoon, tap off excess liquid, and place on prepared baking sheet with prettiest side facing up. Brush lightly with egg wash, sprinkle with finishing salt, and bake until golden brown, 15 to 20 minutes, rotating pan as needed for even browning. Transfer to a rack and cool completely before serving.
VARIATION
Beer Sticks; These straight pretzels are basically poached bread sticks. Roll thinner ropes and poach them as you do with the traditional pretzel shape. They swim around in the liquid like water snakes. Arrange them directly on a baking sheet coated with pan spray, or give them a little curve. Cook them a little crisper than you would a soft pretzel.
Flavors pairing suggestion: Flensburger Dunkel