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Beer Pretzels

Source of Recipe


From "Cooking with Beer"



List of Ingredients



• ¼ cup warm water
  
• 1 (¼-ounce) package active dry yeast
  
• 1 Tbsp sugar
  
• 1 Tbsp olive oil
  
• 1 tsp kosher salt (divided)
  
• 1 cup brown ale, at room temperature
  
• 3¾ to 4 cups all-purpose flour
  
• 2 cups hot water
  
• 1 tsp baking soda
  
• 1 egg, well beaten
  
• 2 Tbsp butter, melted
  
• .
  
• Mustard (optional)
  






Instructions



1. Place warm water in large bowl; sprinkle with yeast. Let stand 5 minutes. Add sugar, oil, ¾ teaspoon salt, ale, and enough flour to make a soft dough. Place dough on lightly floured work surface. Knead 6 to 8 minutes, or until smooth and elastic.
   
   
2. Place in lightly greased medium bowl; cover. Let rise in warm place until doubled in bulk, 45 to 60 minutes. Punch down dough. Divide into 12 pieces.
   
   
3. Roll each piece into a rope, about 20 inches long. If dough becomes too difficult to roll, let it relax about 10 minutes. Shape rope into pretzel shape.
   
   
4. Combine hot water and baking soda in pie plate. Dip pretzels into solution; place on lightly greased baking sheet. Cover loosely; let rise in warm place 15 to 20 minutes. Brush with egg; sprinkle with remaining ¼ teaspoon salt.
   
   
5. Preheat oven to 425° F.
   Bake until golden brown, 10 to 15 minutes. Brush with melted butter. Serve with mustard, if desired.
   
   Makes 12 pretzels.
   
   
   • VARIATION:
   Sprinkle a small amount of cheese over pretzels before baking -- Parmesan, Asiago, or Cheddar are good choices. Or, add ½ cup (2 ounces) Cheddar to batter when you are almost finished kneading in Step 1.