You know the person who wears a string of pretzels around their neck at a Brewfest? I’m not that person, I’ve never done that and I never will, it looks like amateur hour to me but that’s cool, do what you do. I’m the guy you’ll find before (and probably after) the Brewfest having a soft pretzel and mustard, my favorite beer snack. A week or so ago I got a package delivered that had a couple Sam Adams Octoberfest and a recipe for Sam Adams Octoberfest soft pretzels, seemed like the sort of thing that would pair nicely with an afternoon of football so I set out to make them.
I strayed slightly from the ingredients list, it calls for Cinnamon, Clove and Nutmeg but I didn’t find ingredients listed in the “Method” section so I left them out, I’d prefer them without anyway. I also didn’t have Pretzel Salt so I subbed in sea salt, it was finer but the flavor was fine.
The dough is suppose to rise in this recipe but mine did not, in the end it left me with a much more dense pretzel, it still tasted fine but wasn’t as airy and light as most soft pretzels. I can’t say for sure but I believe the problem was with the Rye Flour I purchased, it was a coarse, stone ground rye, I think if I had found a finer flour it would have risen better.
Take note before you start this recipe that it is time consuming, there is a rest period for rising and you have to boil the pretzels four times each so it takes a while, but it’s worth it in the end.
Because Pretzels just aren’t complete without mustard I’ve decided to share a mustard recipe as well, of course you can use plain yellow mustard or pick up a jar of specialty mustard at the store but this one pairs up pretty well with the pretzel and also has Sam Adams Octoberfest in it.