If you are ever craving a pretzel from a German beer garden like I do but can’t get to one, these are the next best thing. They taste great smothered in butter or dipped in a spicy mustard. And after last nights German inspired dinner of Cabbage & Sausage, I had to make these!
Beer Battered Pretzel Rolls
– 1 bottle (12 ounces) amber beer
– 1 package (1/4 ounce) active dry yeast
– 2 tablespoons unsalted butter, melted
– 2 tablespoons sugar
– 1-1/2 teaspoons salt
– 4 to 4-1/2 cups all-purpose flour
– 10 cups water
– 2/3 cup baking soda
– 1 large egg yolk
– 1 tablespoon water
– Coarse salt, optional
1. 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).
2. Turn dough onto 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.
3. Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into eight 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.
4. In a Dutch oven, bring water and baking soda to a boil. Drop pretzel rolls, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.
5. Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzel rolls. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. Enjoy!