If beer is liquid bread with a little magic & pretzels are bread with a hint of awesome, then beer combined with pretzels equal a legendary duo. Pretzels are surprisingly just as versatile as beer and come in many varieties that pair well with your favorite non-alcoholic brew.
Here is a simple recipe for pretzel bread with a delicious Sober Carpenter non-alcoholic Westcoast IPA
Westcoast IPA Pretzel Bread
Make 2 servings
1/2 cup / 119g warm water (about 105-110 Fahrenheit)
2 1/4 tsp / 7g active dry yeast
1 1/2 cups (12 oz) / 356g IPA or beer of choice, room temperature, divided into 1 cup and 1/2 cup
4 cups / 480g bread flour or all-purpose flour
1 Tbsp / 13g sugar
1 tsp / 5g salt
3 Tbsp / 42g oil
10 cups / 2,370g water
1/2 cup / 110g baking soda
1 egg yolk beaten with 1 Tbsp / 15g water
coarse or flaked salt, for sprinkling
Oven preheated to 425°F / 218°C. Line a baking sheet with parchment paper or Silpat.
- Pour warm water into the bowl of a stand mixer or large bowl. Sprinkle yeast over the water and let sit for about 10 minutes, or until bubbly and frothy.
- In a separate bowl, whisk together flour, sugar, and salt.
- Once the yeast is active, add the flour mixture, then the oil, then 1 cup / 237g of the non-alcoholic IPA beer. Mix in a stand mixer with the dough hook or knead by hand until a soft, but not sticky, dough forms, about 10 minutes. If it's too soft, add more flour, or if it's too dry/stiff, you can steal a bit of non-alcoholic IPA beer from the reserved 1/2 cup / 119g.
- Give the dough a few kneads by hand if a stand mixer was used and place in a large lightly oiled bowl. Flip dough once so both sides are oily. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in size, about 1 hour.
- In a large pot, combine water, remaining 1/2 cup / 119g beer, and baking soda. Bring to a boil.
- Once the bread has doubled in size, punch down and divide in half. Shape each half into a round loaf.
- Working with one loaf at a time, lower into the boiling water using a large sieve or spatula, boil for 30 seconds and flip in the water once. Remove and place on prepared baking sheet. Repeat with the second loaf.
- Brush the loaves with the egg yolk and water mixture, and sprinkle with salt.
- Bake in preheated oven for 20 minutes then place a piece of tinfoil on top to keep the bread from darkening too much. Bake for an additional 3-8 minutes until a baking thermometer inserted near the center reads at least 190°F / 88°C.
- Allow to cool, slice, and enjoy!