Name: Soft Beer Pretzels
Prep time: 1 h
Cook time: 1 h
Yield: 8
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 large egg yolk -; 1 tablespoon water -; Coarse salt, optional -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Soft Beer Pretzels

1. 1 bottle (12 ounces) amber beer or nonalcoholic beer -

2. 1 package (1/4 ounce) active dry yeast -

3. 2 tablespoons unsalted butter, melted -

4. 2 tablespoons sugar -

5. 1-1/2 teaspoons salt -

6. 4 to 4-1/2 cups all-purpose flour -

7. 10 cups water -

8. 2/3 cup baking soda -

9. Topping: -

10. 1 large egg yolk -

11. 1 tablespoon water -

12. Coarse salt, optional -

How to cook deliciously - Soft Beer Pretzels

1. Stage

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).

2. Stage

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

3. Stage

Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 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.

4. Stage

In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.

5. Stage

Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool.