Soft Beer Pretzels

What goes together better than beer and pretzels? That's why they are put together into one delicious recipe. If you're always looking for new ways to combine fun flavors, this pretzel certainly fits the bill.

Yield

8 servings

Dough Ingredients

1 (12 ounce) bottle amber beer or nonalcoholic beer
1 (1/4 ounce) package active dry yeast
2 tablespoons unsalted butter, melted
2 tablespoons granulated (white) sugar
1 1/2 teaspoons salt
4 to 4 1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda

Topping Ingredients

1 large egg yolk
1 tablespoon water
coarse salt

Directions

In a small saucepan, heat beer to 110°F to 115°F (43°C to 46°C); remove from heat. Stir in yeast until dissolved.

In a large bowl, combine butter, sugar, 1 1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn dough onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 425°F (218°C). Punch dough down. Turn onto a lightly floured surface; divide and shape into eight balls. Roll each into a 24-inch rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal.

In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.

Place 2 inches apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt.

Bake 10 to 12 minutes or until golden brown. Remove from pans to a wire cooling rack to cool.

Estimated Time

Preparation Time: 1 hour
Rise Time: 1 hour
Bake Time: 10 minutes

Additional Information

Freeze option: Freeze cooled pretzels in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each pretzel on high 20-30 seconds or until heated through.

Variations

Pretzel Rolls: Divide and shape dough into eight balls; roll each into a 14-inch rope. Starting at one end of each rope, loosely wrap dough around itself to form a coil. Boil, top and bake as directed. Yield: 8 pretzels.

Pretzel Bites: Divide and shape into eight balls; roll each into a 12-inch rope. Cut each rope into 1-inch pieces. Boil and top as directed; bake at 400°F (204°C) for 6 to 8 minutes or until golden brown. Yield: 8 dozen.

Nutritional Information

Amount per serving (1 pretzel calculated without coarse salt): Calories 288, Fat 4 g (Saturated Fat 2 g), Cholesterol 16 mg, Sodium 604 mg, Carbohydrate 53 g (Sugars 6 g, Fiber 2 g), Protein 7 g

Recipe Courtesy Of

Alyssa Wilhite, Whitehouse, Texas

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