Sweet honey beer pretzels
Sweet, crunchy, and beer are all here.
SERVES
3
TO
4
Ingredients
- 2 1/4 teaspoon active dry yeast
- 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
Directions
- 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!
