Beer-Boiled Soft Pretzels

Recipe Source: Megan Powell

Ingredients:

• 1 cup warm water, one minute in microwave should do the trick
• 3 tablespoons brown sugar, packed
• 1 package active dry yeast
• 2 2/3 cups bread flour
• 2 tablespoons butter, melted + 8 tablespoons butter, melted, for dipping
• 2 tablespoons course salt

Directions:

1. 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, don’t stir.
2. Add flour and 2 tablespoons 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.
3. 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.
4. After dough has risen, preheat oven to 450 degrees.
5. Line two baking sheets with parchment paper and brush with vegetable oil.
6. Punch dough to deflate, then turn out onto a lightly floured surface.
7. Divide dough into 8 equal pieces. Roll each piece into a rope, approximately 30 inches long; this can be achieved by starting in the middle of each piece and rolling outwards with the palm of your hand.
8. 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.
9. Allow pretzels to rest for approximately 15-20 minutes before sending them to the beer boil.

Ingredients:

• 8 cups water
• 1/2 cup amber beer, I used Bear Republic Red Rocket
• 1/4 cup baking soda
• 1/4 cup light brown sugar, packed

Directions:

1. In a large pot combine water, beer, baking soda, and brown sugar over medium high heat.
2. When mixture has reached a simmer, place pretzel in, one at a time, allowing to cook for 10 seconds, then flipping to the other side for an additional 10 seconds.
3. Lift the pretzel from the beer boil, allowing to it to drain and transfer to baking sheet.

Directions:

1. After all pretzels have been boiled, brush each with egg wash and sprinkle with salt.
2. Bake for 8-12 minutes, or until golden brown.
3. While pretzels are baking, melt remaining 8 tablespoons of butter in a wide, shallow dish.
4. 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.