This recipe is liked by 0 person(s). |
Soft Beer Pretzels
Nb persons: 0
Yield: 8 pretzels
Preparation time:
Total time:
Source:
TOTAL TIME: Prep: 1 hour + rising Bake: 10 min. MAKES: 8 servings Ingredients | |
1 bottle (12 ounces) | amber beer or nonalcoholic beer |
1 package (1/4 ounce) | active dry yeast |
2 tablespoons | unsalted butter, melted |
2 tablespoons | sugar |
1-1/2 teaspoons | salt |
4 to 4-1/2 cups | all-purpose flour |
10 cups | water |
2/3 cup | baking soda |
TOPPING: | |
1 | egg yolk |
1 tablespoon | water |
Coarse salt |
Nutritional Facts
1 pretzel (calculated without coarse salt) equals 288 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 604 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.
Directions
In a small saucepan, heat beer to 110°-115°; 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 6-8 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°. Punch dough down. Turn onto a lightly floured surface; divide and shape into eight balls. Roll each into a 24-in. 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 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. Yield: 8 pretzels.
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. To Make Pretzel Rolls: Divide and shape dough into eight balls; roll each into a 14-in. 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. To Make Pretzel Bites: Divide and shape into eight balls; roll each into a 12-in. rope. Cut each rope into 1-in. pieces. Boil and top as directed; bake at 400° for 6-8 minutes or until golden brown. Yield: 8 dozen.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe