Aqui vai uma receita que ainda não fiz prq o melhor é usar soda caústica ao invés de bicarbonato mas eu ainda não tive coragem. Até prq tbm não sei qual soda cáustica usar (food grade). Mas ainda tomo coragem. Esta receita é do Beersmith e vejo em fóruns que muitos fizeram gostaram. Nada como um bom pretzel para acompanhar uma boa cerveja gelada! Este ano estarei em Munich para o Oktoberfest!!!!....me deliciando com pretzels, salsichas e claro, aquela cerveja! Soft Pretzels: A Recipe for Bavarian Pretzels by BRAD SMITH on MAY 3, 2008 · 17 COMMENTS Nothing goes better with a cold homebrewed beer than a big soft pretzel fresh from the oven! Today were going to set homebrewing aside and look instead at a recipe for large, Bavarian beer pretzels . Below is a recipe Ive used for years to create delicious pretzels at home: Soft Pretzel Recipe makes one dozen large pretzels: 1 packet active dry bread yeast 1 cup warm water 2 tablespoons soft butter or margarine 2 3/4 cups bread flour 1/2 teaspoon salt 1 tablespoon sugar 5 teaspoons baking soda (for glazing) Coarse salt (if desired) Instructions: In a large mixing bowl, combine 1 cup warm water and packet of yeast. Mix in 1-1/2 cups of flower, the 2 tblsp margarine, 1/2 tsp salt and tblsp sugar. Beat the entire mixture for 3 minutes to mix well. Slowly mix in the remaining 1-1/4 cups of flour, and knead dough until all of the flour is mixed in and dough loses its stickiness. Set aside in bowl, and let it rise until dough reaches approximately double its original size. Divide dough into twelve approximately equal pieces. Using your palms, roll each piece into 18″ lengths about pencil thickness. Loop and twist the lengths into pretzel shapes and place on a greased baking sheet. Allow pretzels to rise again until they approximately double in girth. Preheat oven to 475 degrees, and ready a boiling solution of 4 cups of water, and the 5 tsp of baking soda in a shallow non-aluminum (note aluminum may react with baking soda). With a plastic spatula, carefully lift each pretzel from the sheet and lower it into the boiling baking soda solution for 15-20 seconds. This will glaze the pretzels once you bake them. Sprinkle the pretzels with coarse salt (if desired, theyre great without salt as well), and bake approximately 7-10 minutes until browned. Serve warm, topped with mustard or cheese, and a pint of your favorite beer. There is nothing more wonderful than a fresh hot pretzel with a nice cold homebrew! Soft Pretzels: A Recipe for Bavarian Pretzels Bom proveito!!!