Ingredients
The following ingredients have 8 Servings
- 1 - 12 oz. bottle pumpkin beer (I love Blue Moon's seasonal Harvest Moon Pumpkin Ale, at room temperature)
- 1 envelope (1/4 oz. active dry yeast)
- 3 tbsp. unsalted butter (melted)
- 2 tbsp. sugar
- 1 tsp. salt
- 3 1/2 - 4 c. flour
- 8 c. water
- 1/2 c. baking soda
- 3 tbsp. unsalted butter (melted)
- coarse sea salt
Instruction
- Pour the room temperature beer into a microwave safe bowl or large mug. Microwave for 45 seconds. It should be about 100 degrees.
- Add the yeast to the beer, and stir until dissolved.
- In a large mixing bowl, combine butter, sugar, salt, 3 c. flour, and the yeast-beer mixture.
- Beat on medium speed until smooth.
- Add enough flour to form a soft, smooth dough, but still sticky.
- Turn the dough out onto a lightly floured surface, and knead for 5-6 minutes, or until it's very smooth and elastic.
- Place in a large greased bowl, making sure to lightly grease the top of the dough, and cover it with plastic wrap.
- Let it rise until double in size, about 1 hour.
- Punch the dough down, and turn it out onto a lightly floured surface.
- Divide the dough into 8 equal pieces.
- Roll the pieces into 18-inch ropes, and form into pretzel shapes.
- In a large pot, bring the water and baking soda to a boil.
- Carefully drop the pretzels, one at a time, into the boiling water.
- Boil for 1 minute, then remove from water with a slotted spoon, draining any excess water.
- Place the pretzels 2 inches apart on greased baking sheets.
- Brush the melted butter onto the pretzels, and sprinkle them with coarse sea salt.
- Bake at 425 degrees for 10-11 minutes, or until golden brown.
- Remove to wire racks to cool completely. Enjoy!!
