Pretzels are one of my favorite snacks, and hefeweizen is one of my favorite style of beer. When Hurricane Irene came to town, the best way to combat the rainy, stormy day was staying in, drinking some hefeweizen and baking pretzels. In Philadelphia, pretzels are everywhere. You find vendors on street corners, they’re sold at sporting events and community festivals, and there are stores all over town. It’s not surprising that the average Philadelphian consumes about twelve times as many pretzels as the national average (via Pretzel Museum). Making them yourself was a lot of fun.
Here they are prior to baking
To go along with the pretzels, we needed the right beer. The German style hefeweizen fit the bill perfectly, “Hefe” means yeast and “weizen” means wheat in German, so the hefeweizen style of beer is a wheat beer that gets a lot of its taste and characteristics from the yeast. My hefeweizen was brewed with German Pilsner and Wheat Malts, lightly hopped with Liberty hops, and fermented with White Labs hefeweizen yeast. The yeast gives off a lot of banana and clove flavors. The beer had a full body, and was nice and sweet.
It paired perfectly with pretzels we made using this recipe from All Recipes. We had an assortment of mustards with them, classic yellow, spicy brown, and a Sweet & Hot Mustard from Deitz & Watson. The pretzels hot out of the oven were soft and buttery, and the mustard gave it the perfect amount of zing. Followed by a swig of the sweet hefeweizen, it was a great was to spend a rainy day.