Soft Beer Pretzels


Soft Beer Pretzel Recipe


3 1/4 cup all-purpose flour
1 pkg. rapid rise yeast
1 tsp salt
2/3 cups beer
6 1/2 cups water
2 Tbsp. vegetable oil
2 Tbsp. baking soda
1 egg beaten
Kosher salt


1. Combine 3 cups of flour, yeast, and salt in bowl. In a saucepan, heat beer, 1/2 cup water and oil to 120 degrees. Add beer mixture to flour mixture. Mix until moistened. Stir in remaining flour to form soft dough. Turn dough onto lightly floured surface and knead for 5 to 6 minutes. Cover and let rise in warm place for 15 minutes.


2. Divide dough in half. Divide each half into 6 pieces. With lightly floured hands, roll each piece into 14 inch ropes with tapered ends. Form pretzel by making  U shape, and then criss-crossing the ends to form a circle. Place on a greased baking sheet. Cover and let rise in a warm place for 15 minutes.


3. Preheat oven to 400 degrees. In a non-aluminum pot, bring 6 cups water to a boil, then add baking soda. Working in batches, gently lower pretzels into boiling water; cook for 30 seconds, turn once. Using a slotted spoon, remove pretzels to wire rack.


4. Brush pretzels with beaten egg and sprinkle with salt. Bake on ungreased baking sheet 10 minutes or until golden brown. Cool on wire rack.

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