1 bottle room temp. honey brown beer (any sweeter beer will do)
2 tablespoons honey
3 1/2 cup self raising flour
1 teaspoon kosher salt
1/4 cup baking soda
1 large egg for glaze
2 tablespoons water
Coarse sea salt
Preheat oven to 450°F.
Add the beer and into a large stainless bowl or stand mixer, sprinkle the yeast over top and stir. Let the yeast froth and foam for ten minutes.
In a large pot bring six to eight liters of water to a boil .
In a small bowl whisk the egg and two tablespoons water together.
Add the dry ingredients to the wet so the flour and salt go into the mixer or bowl. Knead until the dough comes together in a single ball. Dough should not be sticky, if it is return it to the bowl and add more flour
Place dough on counter top and roll into a ball.
Divide the ball into half and then half again. Roll out into long cylindrical pieces with your hands
At this point you can half again and roll out to two centimeters in diameter and twist into pretzel form or cut into little balls which I prefer. Let rest for five minutes.
Add the baking soda to the boiling water, it will bubble, reduce the heat slightly. Add the dough balls eight to ten at a time into the water.
Blanch for about 30-45 seconds and remove with a slotted spoon. Set aside and make sure you drain off excess water. Repeat.
Place the pretzels or bite size pieces on baking tray lined with parchment so they're not touching. Brush each one with egg wash and sprinkle with the salt.
Bake for seven to nine minutes until the tops are gold brown.
Serve with the cheese dip!
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