Use your homebrew primary yeast sediment to make pretzels! Each different beer yeast you use will add a slightly different, but hopefully good, flavor to the pretzels. This recipe will work for both ale and lager yeasts; either liquid or dry.
SEDIMENT SAVING INSTRUCTIONS:
Before racking, kegging or bottling, make a few extra sterile bottles to put the primary yeast sediment, I call it "sludge", in. I found that 16 - 32 ounce glass pop bottles with plastic screw top lids work great for saving the sludge. After racking, kegging or bottling, swirl the primary sludge around to get a good mix and pour into the extra bottles you prepared. Screw on or cap the bottles and store in the refrigerator until needed (the sludge should last at least a couple of months; however, don't use it if it looks or smells infected). Note: be just as careful about sanitation now as when making the beer.
INGREDIENTS:
INSTRUCTIONS:
Prepare sludge: Take bottle of sludge out of refrigerator, open, gently pour off clear liquid, place cap back on loosely, and let sit for 30 minutes. Mix 1 cup sludge with 1 cup of water.
For dry yeast: Proof 1 package active dry yeast in 1 cup of warm water.
In a food processor or mixer, place: 1-1/2 cups flour, 2 Tbs. soft butter, and 1/2 tsp. salt. Add the yeast and beat or process for several minutes (longer than you think you should-you can start with cooler water if using the food processor, as it heats the dough up quite a bit.)
Add 1-1/4 cups flour, and knead until the dough is no longer sticky (add more flour or water if necessary). Let rise in a covered greased bowl until doubled in bulk, about 1 hour. Punch down and divide into 12 pieces. Keep them under a towel until you are ready to shape them. Roll an approximate 20" rope and shape into a large pretzel pinching slightly at cross-overs, and place on a greased sheet to rise for about 20 minutes.
In the meantime, in a large non-aluminum skillet, heat a lot of water (about
a gallon) with 1/2 cup baking soda in it. If you have a bread baking stone or tile (recommended) place it in the oven to preheat to 500 degrees (yes, 500). With a slotted spoon, carefully lower each pretzel into the simmering baking soda water, turn it to coat it, and then put it back onto the pan (or on the stone, whichever you are using). Sprinkle each pretzel with coarse salt. Bake about 10-15 minutes. The pretzels will get a very shiny brown, thanks to the baking soda.
For extra crispness, let them bake the last 5 minutes directly on the lowest oven rack. Eat hot with a homebrew or let cool on wire rack and have a homebrew while they are cooling.