Beer and coarse mustard are the perfect accompaniments to this traditional American snack.
- 1 package fast-rising yeast
- 1 teaspoon sugar
- 1 cup warm water (85°–105°)
- 2–2½ cups all-purpose flour, divided
- 1 cup whole wheat flour
- 1½ teaspoons salt
- 4 teaspoons baking soda
- 2 teaspoons cream of tartar
- Coarse salt
In a large bowl, dissolve yeast and sugar in water. Stir in 2 cups flour, wheat flour, and salt. Turn out onto a floured board and knead for 5 minutes, adding additional ½ cup flour as necessary, until a smooth dough is formed. Shape the dough into a ball on the board and cover with the bowl. Let rise until double, 20–25 minutes.
Divide the dough into 12 equal pieces and roll into 12-inch long ropes. Place a piece of dough on the work surface in a U shape, but with the ends towards you. Lift ends and twist them together once and press them into the dough, about ¼ -inch to each side of the center of the U. Repeat until all 12 pretzels are formed. Preheat oven to 450° and line a baking sheet with parchment. Bring 4 cups water to a boil with baking soda and cream of tartar. Carefully drop the pretzels two at a time into the boiling water. Remove them with a slotted spoon and place on the baking sheet once they rise to the top of the water, about 2–3 minutes. Repeat with remaining pretzels. Brush or mist with water and sprinkle with salt. Bake 13–15 minutes, or until golden. Cool on a rack.