16

Jan 2013

Recipe Of The Week: Homemade Beer Pretzels


Beer and pretzels are quite possibly one of the best and most common pairings. Everyone loves the comfort of a warm soft pretzel. The saltiness contrasts well with the sweet maltiness like in ‘Gansett Lager and Cream Ale. To be honest, just about any beer will pair well with a pretzel. So let’s combine the two and make Beer Pretzels! Perfect for the game this weekend or just because.

1 (1/4oz) package active dry yeast
1/4 cup warm water
1 cup ‘Gansett Cream Ale
1 teaspoon white sugar
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil, ale and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 450 degrees. In a large bowl, dissolve baking soda in hot water.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt and bake in preheated oven for 8 minutes, until browned. Serve with your favorite mustard for dipping and either a ‘Gansett Lager or Cream Ale.