Beer-Boiled Soft Pretzels

Beer-Boiled Soft Pretzels

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Parboiling these pretzels in beer gives them a rich, buttery texture. They are amazing golden treats that pair perfectly with cheese sauce!

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Time needed

1 hour preparation + 30 min cooking

Serving Size / Yield

12 servings

Ingredients

  • For the Pretzels:
  • 1 C. warm water
  • 3 T. brown sugar, packed
  • 1 package active dry yeast
  • 2 2/3 C. bread flour
  • 2 T. butter, melted plus 8 T. butter, melted, for dipping
  • 2 T. course salt
  • For the Dipping Solution:
  • 8 C. water
  • 1/2 C. German beer
  • 1/4 C. baking soda
  • 1/4 C. light brown sugar, packed
  • For the Egg Wash:
  • 2 egg whites beaten
  • 2 T. water
  • vegetable oil, for baking sheets

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Directions

In the bowl of an electric mixer fitted with a dough hook, combine water and sugar. Sprinkle yeast on top and let rest for 10 minutes without stirring. Add flour and 2 T. of melted butter to the yeast mixture, mixing well. When the dough is ready it should pull away from the bowl and retain a ball shape. Turn out the dough onto a lightly floured surface. Knead until smooth, but still slightly tacky, about 5 minutes. Shape into a ball and place in a lightly greased bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, approximately 1 hour. After dough has risen, preheat oven to 450°F. Line two baking sheets with parchment paper and brush with vegetable oil. Punch dough to deflate, then turn out onto a lightly floured surface. Divide dough into 8 equal pieces. Roll each piece into a rope, approximately 30 inches long. When rope is long enough, slap the center on the counter to increase length. Form each into the shape of a pretzel, starting with a U shape, criss-crossing each side, then pulling the legs down over the bottom of the U. Allow pretzels to rest for approximately 15 to 20 minutes before sending them to the beer boil. In a large pot combine water, beer, baking soda, and brown sugar over medium high heat. When mixture has reached a simmer, place pretzels in, one at a time, allowing to cook for 10 seconds, then flipping to the other side for an additional 10 seconds. Lift the pretzel from the beer boil, allowing to it to drain and transfer to baking sheet. After all pretzels have been boiled, brush each with egg wash and sprinkle with salt. Bake for 8 to 12 minutes until golden brown. While pretzels are baking, melt remaining 8 T. of butter in a wide, shallow dish. Dip the hot pretzels in the butter, turning to coat. Place on a wire rack to let excess butter drip off. Sprinkle with coarse salt.

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