Alas, the camera was out of batteries and I didn't feel like messing with it.
I'm sure you guys know what everything looks like, though.
Here's my procedure:
* Take a glass measuring cup (2-3 cup capacity) and scrape the bottom of your primary with it to pick up some yeast cake. It'll grab about half a cup depending on how thick your cake is.
* Dump any liquid residue from the beer into that cup. We can't have anything wasted, here!
* Fill to the 2-cup mark with lukewarm water, something in the 70-90*F range. Straight out of the faucet is fine - filtered if your water's gross.
* Pour all that into a nice large glass mixing bowl and get our your whisk. Whisk in a pinch of kosher salt and about a tbsp of honey. I never measure this stuff, just give the bear a squeeze.
NOTE: Your dough will rise based on how much sugar you put in. If you like a light, fluffy pretzel, put in more sugar. If you like them denser, hold back a bit. You never need more than 2tbsp of sugar no matter how much dough you're making unless it's a real industrial-sized batch. For any quantity that will fill a normal refrigerator, 2tbsp is PLENTY. If you add that much, make sure you leave a lot of room in the bowl.
* Once everything is dissolved, start adding your flour. I added it 1/2 cup at a time up to about 3 cups. Note that measuring flour by volume is imprecise but for pretzels, since we're making the dough to feel, that's not an issue. Sift if you must but you don't need to. It may also help for you to switch from the whisk to a rubber spatula until all the water is soaked up.
* When you've got a loose, sticky dough, get plenty of flour on your hands and make sure there's something to hold your bowl in place (a rubber pot holder works fine). Put another half cup of flour on top of the dough and knead it in with your hands.
* When kneading, I used a down in the middle, up on each side, turn the bowl 90 degrees. Down in the middle, fold each side over, spin the bowl. Keep flour on your hands and add another 1/4 to 1/2 cup on top of the dough whenever it gets soaked in.
You're looking for silly putty. That's the best way I can describe it. It should stick loosely to the bowl and your hands but still come away if pulled. If it's like glue and sticks to everything in huge globs, you need to add more flour. Once you hit silly putty consistency, keep kneading for about 5-10 minutes to make sure everything is even.
* Cover the bowl with a towel and set in a warm place to rise. Expect about 25% growth. That'll take about an hour so grab a beer or two and by the time you're done, so will the dough.
* Break into pieces if needed and wrap in plastic wrap. Just get it as tight as you can, it'll be like trying to swaddle a boneless baby with seaweed. Not that I've ever done that...
* Refrigerate that dough overnight.
I'll probably use the tried and true "boil & bake" method with a generous dose of kosher salt.
It's really not as time-consuming as you might think. You only need to dirty one bowl, a measuring cup and a stirring implement or two, you don't really need to measure anything and aside from getting your hands a little messy, it's a piece of cake... er, dough... er, whatever.
For time and difficulty, I'd rank it somewhere between microwave popcorn and Kraft mac & cheese. You gotta figure, what you have in the bottom of your fermenter is half the work already so why not finish the job? Plus, you don't have to waste that half a glass of beer that's still left after you siphon so that's a win in my book.
I'll pick up some batteries today and get pics of the final product.