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Beer Seed Pretzels
Soft German‑style pretzels infused with amber beer and topped with a trio of pumpkin, caraway and sunflower seeds. The dough is enriched with barley malt syrup for subtle sweetness, boiled briefly in a baking‑soda alkaline bath for that classic chewy crust, then baked to golden perfection.
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Cost Breakdown
Critical Success Points
- • Develop gluten by kneading until elastic
- • Cold bulk fermentation for flavor
- • Alkaline boil in baking‑soda solution
- • Proper pretzel knot formation
- • 30‑second boil before baking
Safety Warnings
- • Boiling water with baking soda is extremely hot; handle with care to avoid burns
- • Use oven mitts when handling hot trays
- • Egg whites can cause salmonella if not cooked; ensure pretzels reach at least 185°F internal temperature
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