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I used brisket in this recipe, but feel free to substitute for any meat that braises well — flanken and beef cheek would both be great options. The meat can be cooked a day or two in advance, so the actual work is pretty minimal — just stuff the dough, brush with baking soda and water mixture, and bake!
3 pounds (1 and 1/3 kilograms) second-cut brisket
3 pounds (1 and 1/3 kilograms) pizza dough, room temperature
1 cup Heaven & Earth Ketchup
1/2 cup brown sugar
1 tablespoon Tonnelli Apple Cider Vinegar
1 tablespoon garlic powder
1 tablespoon hot paprika
1 cup dark lager or your favorite beer (I don’t have a favorite beer, but this helps make it really soft)
2 ounces (55 grams) liquid smoke (optional but recommended)
1/2 cup baking soda
2 cups hot water
coarse salt, for sprinkling
1/4 cup wholegrain mustard
1/4 cup dark lager
1 tablespoon Gefen Honey
1 tablespoon Gefen Maple Syrup
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Combine ketchup, brown sugar, vinegar, garlic powder, paprika, beer, and liquid smoke. Pour over the brisket and cover tightly.
Bake for three hours or until the brisket is extremely tender.
Using two forks, shred the beef and return to the sauce.
While the beef is in the oven, spread the baking soda on a baking sheet and bake for an hour, then cool and store in an airtight container (this will keep for several weeks). This will amp up the alkalinity of the baking soda to create that pretzel-y crust on the dough.
Raise oven temperature to 350 degrees Fahrenheit (180 degrees Celsius). Divide the dough into 12 pieces.
Roll each piece out to a thin 3×10-inch rectangle.
Lay a narrow strip of meat down the length of the dough and cover, forming a long rope.
Form a U shape, then fold the edges down over the base of the U to form a pretzel shape. Continue with all 12 pieces of dough.
Place pretzels on two baking sheets.
Combine the baked baking soda and two cups of hot water (some of the baking soda will clump, just stir well), and then brush onto the pretzels. Dab excess water off, then sprinkle with salt.
Bake for about 20 minutes, or until well browned.
Combine sauce ingredients and serve alongside pretzels.
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Freeze for later Can I freeze the raw ready pretzel ? Do I brush the baking soda b4 baking or freezing?
Tnx
Yes! You can freeze them – just brush the baking soda before baking and enjoy!
This was a great hit for a pre-Purim get-together. I used 1/2 of the meat in the recipe and it was fine.
Thanks so much!
liquid smoke what can i substitute for liquid smoke or can i leave it out?
Smoked paprika?