Serves 8
104 min
Soft Beer Pretzels
Recipe GLPR63a50c0f5a9c73
Chewy, golden-brown pretzels made with amber beer and topped with coarse salt. These soft pretzels are perfect for snacking or serving as an appetizer. The dough is enriched with a touch of sugar and butter, then briefly boiled in a baking soda bath to develop their signature chewy texture before baking until lightly browned.
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Ingredients
1 (1/4 ounce) package active dry yeast
1 bottle (12 ounce) amber beer
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 1/2 teaspoons salt
4 to 4 1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda
1 egg yolk
Coarse salt for topping
Directions
Heat the amber beer in a small saucepan over medium heat until steaming, then remove from heat. Stir the active dry yeast into the warm beer and let it dissolve for about 1 minute.
In a large mixing bowl, combine the melted butter, sugar, salt, yeast mixture, and 3 cups of flour. Mix well with a wooden spoon or electric mixer until combined.
Gradually add the remaining flour, about 1/2 cup at a time, beating or stirring until a soft, slightly sticky dough forms. You may not need all 4 1/2 cups.
Turn the dough out onto a lightly floured surface and knead for 4 to 5 minutes until it becomes smooth and elastic, incorporating just enough flour to prevent sticking.
Place the dough in a bowl lightly coated with non-stick cooking spray, turning it once to coat all sides with oil. Cover with plastic wrap and set in a warm place (such as the top of a preheated but off oven) until doubled in size, about 1 hour.
Preheat your oven to 425 degrees Fahrenheit.
Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces and roll each into a ball.
Working with one ball at a time, roll it into a 24-inch long rope. Curve the rope into a circle, then twist the two ends around each other once and fold them over the opposite side of the circle, pressing and pinching to seal.
In a large Dutch oven or heavy pot, bring 10 cups of water and 2/3 cup baking soda to a boil.
Carefully drop one pretzel at a time into the boiling water and cook for 45 seconds. Remove with a slotted spoon, drain well on paper towels, and repeat with remaining pretzels.
Arrange the boiled pretzels 2 inches apart on a greased or parchment-lined baking sheet.
In a small bowl, whisk together the egg yolk with 1 tablespoon of water until smooth. Brush this egg wash over each pretzel.
Sprinkle coarse salt generously over the egg-washed pretzels.
Bake in the preheated 425-degree oven for 12 to 14 minutes, or until the pretzels are light golden brown.
Remove the pretzels from the baking sheet and transfer to a wire rack to cool before serving.
