Post by bee on Mar 9, 2007 21:34:15 GMT -5
This is a new recipe I decided to try today......I also undercooked them slightly so I can put them in the freezer and take one or two out at a time and heat in the oven.
Soft Beer Pretzels
3-1/4 cup all purpose flour
1 package rapid rise yeast
1 tsp salt
2/3 cups beer (I used an unfiltered dark amber ale)
1/2 cup water
2 TBS vegetable oil
6 cups water
2 TBS baking soda
1 egg, beaten
Kosher salt - I used Gray Sea Salt
In a large bowl, combine 3 cups flour, yeast and salt. In medium saucepan, heat beer, water and oil to 120*. Add to flour mixture; beat until moistened. Stir in enough remaining flour, 1 TBS at a time, to form a soft dough. Turn dough onto lightly floured surface; knead for 5-6 minutes or until smooth and elastic. Cover and let rise in a warm place for 15 minutes.
Divide dough in half, then divide each half into 6 pieces. With lightly floured hands, roll each piece into a 14-inch rope with tapered ends. (Cover remaining dough while working to prevent it from drying out). Form pretzel by creating a U shape, then cross one end over the other to form a circle, leaving about 3 inches at the end of each rope. Twist rope at base of circle and fold ends over circle to form pretzel shape. Place on greased baking sheets. Cover and let rise in a warm place for 15 minutes.
Preheat oven to 400*. In a large non-aluminum pan, bring 6 cups water to boil; stir in baking soda. Working in batches, gently lower pretzels into boiling water; cook for 30 seconds, turning once. Using a slotted spoon, remove pretzels to a wire rack coasted with nonstick spray.
Brush pretzels with beaten egg and sprinkle with salt. Bake on ungreased baking sheet for 10 minutes or until golden brown. Cool on wire rack.
Soft Beer Pretzels
3-1/4 cup all purpose flour
1 package rapid rise yeast
1 tsp salt
2/3 cups beer (I used an unfiltered dark amber ale)
1/2 cup water
2 TBS vegetable oil
6 cups water
2 TBS baking soda
1 egg, beaten
Kosher salt - I used Gray Sea Salt
In a large bowl, combine 3 cups flour, yeast and salt. In medium saucepan, heat beer, water and oil to 120*. Add to flour mixture; beat until moistened. Stir in enough remaining flour, 1 TBS at a time, to form a soft dough. Turn dough onto lightly floured surface; knead for 5-6 minutes or until smooth and elastic. Cover and let rise in a warm place for 15 minutes.
Divide dough in half, then divide each half into 6 pieces. With lightly floured hands, roll each piece into a 14-inch rope with tapered ends. (Cover remaining dough while working to prevent it from drying out). Form pretzel by creating a U shape, then cross one end over the other to form a circle, leaving about 3 inches at the end of each rope. Twist rope at base of circle and fold ends over circle to form pretzel shape. Place on greased baking sheets. Cover and let rise in a warm place for 15 minutes.
Preheat oven to 400*. In a large non-aluminum pan, bring 6 cups water to boil; stir in baking soda. Working in batches, gently lower pretzels into boiling water; cook for 30 seconds, turning once. Using a slotted spoon, remove pretzels to a wire rack coasted with nonstick spray.
Brush pretzels with beaten egg and sprinkle with salt. Bake on ungreased baking sheet for 10 minutes or until golden brown. Cool on wire rack.