This pretzel beer bubble bread is easy to make, will be a guaranteed showstopper at your next Oktoberfest party and beyond, and is so incredibly addictive! Tear off a mini roll, dip it in some Obatzda and try to stop.
Pretzel Beer Bubble Bread
About this Recipe
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Oktoberfest in München has been going strong for almost two weeks now! This weekend we get to finally celebrate Kansas-City-style at our local KC Oktoberfest at Crown Center, put on by KC Bier Co, Kansas City's authentic German-style brewery crafting beer using the Reinheitsgebot, or German purity law, and importing many of its ingredients from Germany for the most authentic German beer-drinking experience.
This alone was occasion enough for me to use their Festbier, Vienna-style lager and Oktoberfest beer, to use not just once, not twice, but in three different ways for today's post. First in the dough for the pretzel beer bubble bread, then in the Obatzda German cheese spread that I am so addicted to and that to me is a must to make whenever I make pretzels, and lastly, in the drink pairing for today.
The inspiration for the bubble bread came from fellow German baker Jessica Kufner of 'Lecker macht süchtig,' translating to 'yummy is addictive' and couldn't that blog name be any more true. Visit her blog for amazing baking Inspo and many more German baking recipes.. in German though, so I hope you've been brushing up on your German a bit. 😉
Jessica's bubble bread kept popping up on my Instagram feed (please hop on over and give Jessica and I a follow!) in so many different varieties that I finally decided to give it a try. No regrets over here! Other than that I almost ate the entire loaf by myself instead of sharing it with others like I had intended on doing. So yes, it's addictive and here is your warning.
Also, you may want to make sure you have a kitchen scale for this recipe. It will help make the 15 gram portions of pretzel balls so much faster and will ensure they all look uniform and perfect... BECAUSE if you go through the trouble to shape roughly 50 balls of dough, why wouldn't you want for them to all look perfect?
PLEASE don't be scared of the whole 'using real lye for pretzels thing.' It's not as scary as it may sound. Your pretzels will taste so much more authentic! Just make sure you store the lye in a safe spot where your kids can't get to it. Also don't forget that final sprinkle of pretzel salt because what is a pretzel without salt?
Scroll on down for the recipe and get to shaping those balls! Your guests and mainly yourself will thank you for this very shareable showstopper. Guten Appetit!
Pretzel Beer Bubble Bread Essentials
Honey Oktoberfest Radler
How could I not use even more Oktoberfest beer to create a simple and über lecker drink pairing that's so seasonally appropriate. For this Radler, German-style beer shandy, I used local Festbier, KC Bier Company's Oktoberfest beer, and combined it with a shot of Bärenjäger German honey liqueur. Garnish with a slice of lemon for that refreshing spark and some much needed vitamin c we all need so badly right now as people start coughing alll around us yet again! 'Tis the season!
more German Pretzel Recipes
Rustic Fall Frühstücks-Flammkuchen
I am baking up a delicious, rustic German breakfast flatbread called Flammkuchen as you're reading this, and oh my, it smells incredible!! Make sure to subscribe to my blog now, so you're not missing out when this new Flammkuchen post goes live!
Pretzel Beer Bubble Bread
Pretzel Bier Bubble Bread Dough
- 100 ml water
- 5 g lye
- 1 egg yolk
- 2 tablespoon milk or cream
- pretzel salt
- Pour beer into a small pot and warm to luke warm temperature, around 100 degrees Fahrenheit or 38 degrees Celsius. Add in the yeast and let rest for about 10 minutes. The yeast should start to bubble.
- Combine all ingredients and knead for about 10 minutes until you have a smooth, elastic dough. Cover with a kitchen towel and allow to rise in a warm spot for about 45 minutes.
- Preheat oven to 355 Fahrenheit on the convection setting (180 Celsius). Prep a 12-inch (30 cm) round baking sheet with parchment paper. Divide the dough into 15 g portions and form each into a small ball. Arrange them on the baking sheet, so that they're touching each other. Cover and allow to rise another 15 minutes.
- Combine water and lye by slowly adding the lye into the water. Stir until the solution is no longer cloudy. Whisk together the egg yolk and milk or cream. Brush the bread with the lye solution first and then with the egg solution before sprinkling with pretzel salt.
I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.