Beer Pretzels Recipes

SOFT BEER PRETZELS

Steps:

• In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal., In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool. , Freeze option: Freeze cooled pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.

BEER DIP

Steps:

• In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.

BEER PRETZELS

Steps:

• Preheat oven to 475.
• Pour beer into a large bowl and sprinkle yeast and sugar on top and stir until dissolved.
• Mix in flour.
• Form a ball.
• Knead until elastic and smooth, about 10 minutes.
• Place in a greased bowl. Cover. Rise till double, about 1 hour.
• Punch down.
• Form pretzels from 1/4-1/2 diameter ropes.
• Place on silpat lined sheets (original recipe called for foil lined greased sheets).
• Brush with eggs and sprinkle with salt.
• Bake 12-15 minutes.

BEER CHEESE AND SOFT PRETZEL BITES

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

BEER CHEESE-STUFFED PRETZELS

Steps:

• For the dough:.
• Melt the butter in a small pot over a low heat. Once melted, remove from the heat and set aside to cool slightly.
• Combine the warm water, light brown sugar and yeast in bowl of stand mixer fitted with a dough hook. Let sit for 5 minutes until bubbly.
• Add the cooled melted butter, beer, flour and salt to the yeast mixture. Mix on a low speed until combined to prevent the flour flying out of the bowl. Once you get a shaggy dough, increase the speed to medium and leave to knead the dough for 6 minutes. If the dough is looking too wet and is sticking to the side of the bowl, add extra all-purpose flour 1 tablespoon at a time until the dough is smooth and only slightly sticky.
• Remove the bowl from the mixer and pour in 1 tablespoon of vegetable oil. Lift the dough up and turn it to coat with oil - this will prevent it sticking to the bowl. Cover with a damp tea towel and let sit somewhere warm until doubled in volume, about 1 to 2 hours.
• For the filling:.
• Combine the cheese, garlic, mustard, Worcestershire sauce, beer and cream in a food processor and blend until smooth.
• Transfer to a piping bag fitted with a large circular tip and set aside.
• To assemble:.
• Tip the risen dough out onto a lightly floured surface. Punch down and divide into 8 equal pieces. Roll each piece into a ball.
• Take one ball and roll out into a snake about 20 inches long with your hands. Use a lightly floured rolling pin to roll this into a rectangle about 3 inches wide. Pipe a narrow strip of the beer cheese filling along the length of dough. Fold the dough in half along its length to seal the filling inside, pinching it together at the top firmly and giving it a gentle roll with your hands to smooth the snake out.
• Repeat with the rest of the balls.
• Take the two ends of each filled snake and bring them up to form a 'U' shape. Cross the ends over each other then fold down over the base of the 'U' to make a pretzel shape. Repeat with the remaining dough snakes so you have 8 pretzels.
• Place the shaped pretzels onto two baking sheets lined with parchment paper.
• Mix the boiling water and baking soda in a medium bowl (it may fizz up when you do this). Use a pastry brush to brush the solution over the shaped pretzels - make sure you keep stirring the solution as you do this as the baking soda will settle at the base of the bowl if you don't.
• Crack the egg into a small bowl and beat lightly with a fork. Brush this over the pretzels too then sprinkle with the grated cheddar.
• Preheat the oven to 350 degrees F as you let the pretzels sit for 15 minutes to rise slightly.
• Bake for 15-20 minutes until dark-golden (NOTE: some leakage of the filling is inevitable here so don't worry if some of it comes out on baking).
• Let cool for 5 minutes, sprinkle with sliced scallion and serve with any leftover beer cheese for dipping (you can blend it with a bit more cream to make it into a dippable consistency).
• NOTE: to reheat pretzels, heat for 15 minutes in 350 degrees F oven.