Pretzel Beer Brittle Recipes

BEER-PRETZEL CARAMELS

Steps:

• Pour the beer into a glass; let sit until flat, about 1 hour.
• Butter an 8-inch-square baking dish. Bring half of the beer to a boil in a small saucepan over medium heat; cook until reduced to 2 teaspoons, about 10 minutes.
• Meanwhile, combine the remaining beer, the brown sugar, corn syrup, cream and butter in a large saucepan. Bring to a boil over medium-high heat and cook, stirring occasionally, until a candy thermometer registers 235 degrees F, 10 to 12 minutes. Remove from the heat and stir in the beer syrup and pretzels. Spread in the prepared dish and chill until firm, 45 minutes to 1 hour. Cut into pieces.

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.