Beer battered pretzels and cheese dip recipe

Ingredients

• 1 bottle (12 ounces) amber beer or nonalcoholic beer
• 1 package (1/4 ounce) active dry yeast
• two tablespoons unsalted butter, melted
• two tablespoons sugar
• 1-1/2 teaspoons salt
• 4 to 4-1/2 cups all-purpose flour
• 10 cups water
• 2/3 cup sodium bicarbonate
• TOPPING:
• 1 large egg yolk
• 1 tablespoon water
• Coarse salt

Dietary Details

1 pretzel (calculated without coarse salt): 288 calories, 4g fat (2g saturated fats), 16mg cholesterol, 604mg sodium, 53g carb (6g sugars, 2g fiber), 7g protein.

Directions

1. In a tiny saucepan, heat beer to 110-115 remove from heat. Stir in yeast until dissolved. Inside a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and three cups flour beat on medium speed until smooth. Stir in enough remaining flour to create a soft dough (dough is going to be sticky).
2. Turn dough onto a floured surface knead until smooth and elastic, about 6-8 minutes. Devote a greased bowl, turning once to grease the very best. Cover with plastic wrap and let increase in a hot place until bending, about one hour.
3. Preheat oven to 425. Punch dough lower. Turn onto a gently floured surface divide and shape into eight balls. Roll each right into a 24-in. rope. Curve ends of every rope to create a circle twist ends once and lay over opposite side of circle, pinching ends to close.
4. Inside a Nederlander oven, bring water and sodium bicarbonate to some boil. Drop pretzels, two at any given time, into boiling water. Prepare thirty seconds. Remove having a slotted spoon drain well in writing towels.
5. Place 2 in. apart on greased baking sheets. In a tiny bowl, whisk egg yolk and water brush over pretzels. Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to some wire rack to awesome.
   Freeze option: Freeze cooled pretzels in resealable plastic freezer bags. To make use of, thaw at 70 degrees or, if preferred, microwave each pretzel on high 20-thirty seconds or until heated through. Yield: 8 pretzels.

To Create Pretzel Rolls: Divide and shape dough into eight balls roll each right into a 14-in. rope. Beginning at one finish of every rope, loosely wrap dough around itself to create a coil. Boil, top and bake as directed. Yield: 8 pretzels. To Create Pretzel Bites: Divide and shape into eight balls roll each right into a 12-in. rope. Cut each rope into 1-in. pieces. Boil and top as directed bake at 400 for six-8 minutes or until golden brown. Yield: 8 dozen.

Initially printed as Soft Beer Pretzels in Taste of Home September/October 2013, pjls