Beer Pretzels

I’ve been pinning pretzel recipes on pinterest for a while now but never got around to trying them, then a friend passed me Taste of Home magazine and there was another pretzel recipe staring me down. I decided that the end of fall called for some homemade soft pretzels (and beer) so we could celebrate raking our final leaves in true fall fashion. The pretzels turned out very tasty, and they were EVEN more delicious on the second day when the soft pretzels were reheated. The recipe seems a bit daunting since it is long but the end result was tasty, so I’d say it’s worth the work!

Recipe was adapted from “Soft Beer Pretzels” page 71, Taste of Home Magazine September/October 2013.

Ingredients

1 bottle amber beer, or nonalcoholic beer
1/2 oz active dry yeast (1 packet if you buy them in packet form)
2 tbsp melted butter
2 tbsp sugar
1 1/2 tsp salt
4 – 4 1/2 cups Flour
10 cups water
2/3 cup baking soda
1 egg yolk
1 tbsp water
Coarse salt

Directions:

Heat bear to 110 – 115 in a small pan and then remove from heat. Stir in yeast until dissolved.

In a large bowl, combine butter, sugar, 1 – 1/2 tsp of salt, yeast mixture and 3 cups of flour. Beat (medium speed) until smooth and then stir in flour until the mixture becomes a soft dough (it will be sticky!).

Turn dough down on a floured surface and knead until smooth. Place in greased bowl (turn the dough over once to grease the top), cover with saran-wrap and let sit in a warm place until it has doubled – about 1 hour. Preheat oven to 425 F.

Punch dough down and turn on a lightly floured surface. Divide into 8 balls and roll each ball into a 14″ rope. Twist each rope into a pretzel shape.

In a dutch oven bring water and baking soda to a boil. Drop pretzels in two at a time and cook for 30 seconds. Drain the pretzels on a paper towel. Place the pretzels on a baking sheet (either use grease or parchment paper to “line” the sheet). Whisk egg and water in a small bowl and then brush that over each pretzel on the baking sheet. Sprinkle with coarse salt and pop them in the oven.

Bake pretzels 10 – 12 minutes until golden brown. Cool on a wire rack. Enjoy!! Again, reheated on day 2 (for about 15 seconds in the microwave) will also yield very delicious pretzels!

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