SOFT BEER PRETZELS
I'm always looking for new ways to combine fun flavors, and what goes together better than beer and pretzels? Not much that I can think of. That's why I put them together into one delicious recipe. -Alyssa Wilhite, Whitehouse, Texas
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 8 pretzels.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 604mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
BEER PRETZELS MIX GIFTS IN A JAR
The perfect munchies for watching ball games on the weekend, these soft pretzel sticks are equally good as soup and salad accompaniments.
Provided by TROUBLE4U2
Categories Breads
Time 25m
Yield 6 Pretzels, 6 serving(s)
Number Of Ingredients 10
Steps:
- Stir together the flour, sugar, yeast, and salt in a bowl.
- Stir together oregano, basil, garlic powder, onion and cheese in another bowl.
- Divide ingredients among 2 16 oz beer bottles or jars layering if bottles are clear.
- Attach this to the Jar:.
- Beer Pretzels.
- Place jar contents in a medium mixing bowl.
- Stir in half of a 12-ounce can or bottle of beer (3/4 cups).
- Knead on lightly floured surface till smooth.
- Cover and let rest in warm place till doubled (about 45 minutes).
- Roll out on a lightly floured surface into a 10x6 inch rectangle, and cut length-wise into six 1 inch wide strips.
- Place on a greased baking sheet.
- Cover and let rise in a warm place till nearly double in size (about 30 minutes).
- Bake on the top rack of a 400° oven about 8 minutes till lightly golden.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 308.1, Fat 4.9, SaturatedFat 2.4, Cholesterol 11, Sodium 584.1, Carbohydrate 53.4, Fiber 8.6, Sugar 2.8, Protein 14.6
PRETZEL BEER CHEESE STUFFING
Make and share this Pretzel Beer Cheese Stuffing recipe from Food.com.
Provided by Jonathan Melendez
Categories Cheese
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Grease a 10-inch square casserole dish.
- Heat oil in a large skillet over medium heat. Cook the sausages, turning occasionally, for 8-12 minutes. Transfer to a cutting board, slice into 1/2- inch rounds and place in a large mixing bowl.
- Return the pan to medium heat and add the onion, celery and garlic. Cook until softened, about 5 to 7 minutes. Season with black pepper and then add the beer. Cook for about 2 minutes then remove from heat and transfer to the mixing bowl with the bratwurst.
- Add the diced pretzels, 1/2 cup cheddar cheese, thyme, stock, mustard, Worcestershire sauce, and eggs to the bowl with the bratwurst and sauteed vegetables. Stir to combine.
- Transfer to casserole dish and sprinkle with remaining cheese. Bake until golden brown, about 35 to 40 minutes. Let rest 10 minutes and garnish with chopped parsley.
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