Pretzel Beer Bubble Bread
Serves 8
35 mins prep
25 mins cook
60 mins total
This pretzel beer bubble bread is easy to make, will be a guaranteed showstopper at your next Oktoberfest party, football watching party, holiday feast and beyond, and is so incredibly addictive! Tear off a mini roll, dip it in some Obatzda and try to stop. (I like to eat it for no good reason at all, preferably in PJ's.)
Pretzel Bier Bubble Bread Dough
Lye Solution
Other
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Use room temperature beer. Add in the yeast and let rest for about 10 minutes. The yeast should start to bubble.
82 ½ ml Oktoberfest beer¼ pouch active dry yeastCombine all ingredients and knead for about 10 minutes until you have a smooth, elastic dough. Cover with a kitchen towel and allow to rise in a warm spot for about 1 hour or until doubled in size.
132 ½ g all-purpose flour7 ½ g brown sugar12 ½ g butter (room temperature)¼ tsp saltPreheat oven to 355° Fahrenheit on the convection setting (180° Celsius). Prep a 12-inch (30 cm) round baking sheet with parchment paper or even better, a silicone baking mat. It prevents the lye-brushed dough from sticking after baking.
Using your kitchen scale, divide the dough into 15 gram portions and form each into a small ball. Arrange them on the baking sheet, so that they're touching each other. Cover and allow to rise another 15 minutes.
Combine the COLD water and lye by slowly whisking the lye into the water. It's best to do this outside or under a vent hood turned to high. Stir until the solution is no longer cloudy. Whisk together the egg yolk and milk or cream. Brush the bread with the lye solution first (I brush it on TWICE to get a darker result) and then with the egg solution before sprinkling with pretzel salt.
25 ml water1 ¼ g lye¼ egg yolk½ Tbsp milk or creampretzel saltBake for about 25 minutes, rotating in your oven once midway through the baking time. Allow to cool on a wire rack and enjoy with some Obatzda Bavarian cheese spread and beer! Prost
