This twist on a traditional pretzel recipe as beer for an added depth of flavor. This can be achieved with alcoholic or non-alcoholic beer of your choosing. In under an hour you can have a snack perfect for any game night. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Soft Beer Pretzels Soft Beer Pretzels Recipe | PT2H20M Serves 8 Ingredients: 1 Bottle (12 ounces) amber beer or nonalcoholic beer 0.25 Ounce active dry yeast 2 Tablespoons unsalted butter 2 Tablespoons Granulated Sugar 1 Teaspoons Salt 4 Cup All-Purpose Flour 10 Cups Water 0.66 Cup Baking Soda 1 Large Egg Yolk 1 Tablespoon Water 0 Coarse Salt In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until fully dissolved. In a large mixing bowl, beat butter, sugar, salt, yeast mixture, and 3 cups of flour on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Knead dough on a floured surface for 6-8 minutes or until smooth and elastic. Place dough in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled. Meanwhile, preheat oven to 425 degrees. Return dough to a floured surface and 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 pretzels 2 inches apart on greased baking sheets. In a small bowl, whisk together egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake for 10-12 minutes or until golden brown. Remove from pans and transfer to a wire rack to cool.

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