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Title: Soft Beer Pretzel Nuggets
Categories: Beer, Breads, Snacks
Yield: 8 Dozen
12 oz Amber beer
1/4 oz Env active dry yeast
2 tb Unsalted butter; melted
2 tb Sugar
1 1/2 ts Salt
4 1/2 c A-P flour
2/3 c Baking soda
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1 lg Egg yolk
1 tb Water
Coarse salt (optional)
In a small saucepan, heat beer to 110 to 115 F; remove from heat.
Stir in yeast until dissolved. In a large bowl, combine butter,
sugar, 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 to 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.
Set oven @ 425 F/218 C.
Punch dough down. Turn onto a lightly floured surface; divide and
shape into 8 balls. Roll each into a 12" rope. Cut each rope into
1" pieces.
In a Dutch oven, bring 10 cups water and baking soda to a boil.
Drop nuggets, 12 at a time, into boiling water. Cook for
30 seconds. Remove with a slotted spoon; drain well on paper towels.
Place on greased baking sheets. In a small bowl, whisk egg yolk and
1 tb water; brush over pretzels. Sprinkle with coarse salt if
desired. Bake 10 to 12 minutes or until golden brown. Remove from
pans to a wire rack to cool.
Recipe by Alyssa Wilhite, Whitehouse, Texas
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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