With dark cocoa, bittersweet chocolate morsels, and a hearty bottle of stout beer, these homemade soft pretzel bread knots make for a savory treat with just the right touch of sweetness.
Using Yeast: An important thing to note is that active dry yeast is technically alive. The combination of sugar and warm water “wakes it up”, activating it into a frothy mixture. Be sure the water is just above room temperature – too hot, and it can kill the yeast; too cold and the yeast will stay “sleepy”, ie, it will be slow to activate. If you don’t seem to have any action going on in the mixture after 15-20 minutes, your yeast may be expired and you may need to start again with a new packet.
Forming the Dough: I chose a simple knotted twist for the shape of these pretzels, as I found it reminiscent of Nordic sweet buns and more special than a typical pretzel shape. Feel free to use your preferred method – you can even just roll the dough into balls if you want! But I won’t deny there is something special about a bread bun you can pull apart into little pieces.