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Soft Beer Pretzels Recipe

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This recipe for Soft Beer Pretzels, by , is from Parker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Victoria Parker


3 Tbsp coarse sea salt
1 Tbsp Texas Pete Hot Sauce

12 oz beer
1/4 oz active dry yeast
2 Tbsp unsalted butter, melted
2 Tbsp sugar
1 1/2 tsp salt
4 to 4 1/2 cups all-purpose flour
10 cups plus 1 Tbsp water
2/3 cup baking soda
1 egg yolk
1 tsp. Texas Pete Hot Sauce

1. The night before, combine sea salt and Texas Pete Hot Sauce with a rubber spatula in a small bowl. Spread into a jelly roll pan lined with parchment paper. Allow to dry overnight.
2. 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 tsp salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a salt dough (dough will be sticky).
3. Turn dough into a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
4. Preheat oven to 425. Punch dough down. Turn onto a lightly floured surface; divide and shape into eight balls. Roll each into a 14-in. rope; twist into a pretzel shape.
5. In a Dutch oven, bring 10 cups of water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.
6. Peace 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk, remaining water and Texas Pete Hot Sauce; brush over pretzels. Sprinkle with Texas Pete- infused coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour, 10 minutes, + rising time




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