Beerpretzels 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 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.

HOMEMADE SOFT PRETZELS

Steps:

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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 HOMEMADE PRETZELS

Steps:

• Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
• Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
• Bake in the preheated oven until pretzels are golden brown, about 15 minutes.

BEER PRETZELS WITH BEER CHEESE DIP RECIPE BY TASTY

Steps:

• Cut rind off soft cheeses while they are still chilled, then cut into cubes.
• Blend cheeses with cream cheese with a fork then add the beer, spices, and diced onion and mix again. When well incorporated, stir in salt & pepper to taste. Chill.
• Take pizza dough out of package and roll into a ball. In a large bowl, add beer and flour to the dough and mix with hands until firm and not sticky. Add more flour if needed.
• Rip off a piece of dough and roll it into a 6-inch (15 cm) long log.
• To form the pretzel, pull the ends of the log to the top of the circle. Twist the ends around each other once and bring them down to meet the bottom of the circle. Then transfer to a baking sheet. Repeat until all dough is used. Chill pretzels in the fridge for 20 minutes.
• Preheat oven to 425˚F (220˚C).
• Bring the water to a boil in a medium pot. Add the baking soda to the water and immediately add pretzels.
• Boil for 20-30 seconds, then take out and place on a baking sheet lined with parchment paper.
• Brush egg wash onto the top of each pretzel, then top with coarse salt.
• Bake for 15-20 minutes or until deep brown.
• Before serving the beer cheese, garnish with sliced red onion, if desired. Cheese mixture can be used as dip or spread.
• Enjoy!

SOFT BEER PRETZEL NUGGETS

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, 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 12-in. rope. Cut each rope into 1-in. 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 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. Freeze option: Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

BEER & CHEESE PRETZEL BITES RECIPE BY TASTY

Steps:

• Slice a small piece of your pizza dough, roll it into a ball then flatten it out.
• Toss the cheddar cheese with the corn starch until it's evenly distributed.
• In a medium saucepan, bring ½ cup (120 ml) of beer to a simmer.
• Add in the cheese and corn starch mixture and whisk until it begins to thicken. Once thick, take off the heat.
• NOTE: It may cool and become more solid over time, but don't worry! It will melt back down in the oven, so this is fine.
• Preheat the oven to 425°F (220°C).
• Place a small spoonful of the beer cheese mixture in the center of the dough.
• Pick up the top and bottom edges and bring them up and together. Do the same with the left and right edges. Continue bringing in the rest of the edges of the dough until it all meets in the center and there are no gaps for the cheese to leak out of during baking.
• NOTE: You can pick up and twist the top of the dough to make sure everything is more secure.
• Bring five cups of water to a boil in a medium pot. When you've finished putting together your pretzel bites, add the baking soda to the water and immediately scoop in your pretzel bites. Boil for 20-30 seconds,
• Take out and place on a baking sheet lined with parchment paper.
• In a small bowl, combine one egg and two tablespoons of beer and beat with a fork until they are well blended.
• Brush the mixture onto the top of each pretzel bite, then top with coarse salt.
• Bake for 15-20 minutes (or until they have browned).
• Enjoy!