What else would go better with a tankard of beer and a cup of melted cheese? Now you can make these epic pretzels at home- hot and fresh out of the oven, with lager in the dough.
3 cups bread flour, plus some for dusting
2 1/2 cups lager beer, room temperature
2 cups water, room temperature
1 teaspoon sugar or alternative sweetener
1 TBSN active dry yeast
3 TBSN baking soda
2 teaspoons kosher salt
2 TBSN butter, melted
Coarse salt or pretzel salt, for sprinkling
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Large mixing bowl, cooking spoon, measuring cup, measuring spoons, large saucepan, baking sheet.
Prep: 25 min Cook: 10 min Ready: 35 min Serves: 3-4
In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cups beer. Let this mixture stand until bubble begin to form, about 15 minutes.
Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter.
Knead until smooth and elastic, about 8 minutes, adding more flour if needed. Divide the dough into 6 pieces and let them rest for a few minutes.
Roll out one piece at a time into a rope about 15 inches long.
To shape each pretzel, form the rope into a U shape.
Cross the ends over each other twice to form the twist, then bring the ends to the bottom of the U and press the tips onto it.
Set on a baking sheet while you roll out the remaining portions. Preheat the oven to 450 degrees F.
Add water and remaining beer to a large saucepan and bring to a boil. Add the baking soda. Remove from the heat.
Dip pretzels into the beer/water bath for about 45 seconds, flipping over about halfway through.
Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
Bake in the preheated oven until golden brown, 8 to 10 minutes. Serve warm.
1 serving: Calories: 304
Total Fat: 8.4g Saturated Fat: 5.0g Cholesterol: 20mg Sodium: 2801mg Potassium: 118mg Total Carbohydrates: 49.2g Dietary Fiber: 2.1g Protein: 7.3g Sugars: 1g
Skip the wine, and go with a robust German lager!