This is a two day recipe – like sourdough, the pretzel dough hangs out and proofs in the fridge overnight so it develops some really nice flavors. If you can’t wait overnight, start your dough really, really in the morning, it’ll need to proof for 8 hours.
Activate the yeast: Stir together the yeast and sugar with warm water in your mixing bowl.
Make your pretzel dough: Add the beer, butter, flour, and salt and knead until everything comes together into a smooth elastic dough.
Rest. Move the dough to a large, lightly greased bowl, cover and let proof in the fridge for 8-24 hours.
Shape: Divide the dough into 8 and shape into pretzels (see below).
Proof. Let the pretzels double in size.
Baked baking soda bath: In a large sauce pan, very carefully heat up the baked baking soda with water.
Dip. Carefully dip the pretzels in the baking soda bath shake off the excess and place on a parchment paper lined baking sheet. Brush with an egg yolk wash and sprinkle with salt.
Bake. Bake until beautifully brown and golden. Brush with butter if you want some extra shine and that delicious buttery flavor.
