Ingredients
1 1/2 cups beer, warm (105-115F)
1 teaspoon yeast (1 package)
1/2 teaspoon sugar
4 1/2 cups flour, unsifted
2 eggs, beaten
coarse salt
Method
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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Cast iron wall-mounted opener — always there when you need it
Food-grade lye — authentic Bavarian pretzels, ramen noodle kansui
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Preheat oven to 475. Pour beer into a large bowl and sprinkle yeast and sugar on top and stir until dissolved. Mix in flour. Form a ball. Knead until elastic and smooth, about 10 minutes. Place in a greased bowl. Cover. Rise till double, about 1 hour. Punch down. Form pretzels from 1/4-1/2 diameter ropes. Place on silpat lined sheets (original recipe called for foil lined greased sheets). Brush with eggs and sprinkle with salt. Bake 12-15 minutes.