Friday, February 13, 2009

Brew Pub Pretzels

Tonight is snack night, so I decided to try making homemade soft pretzels. They turned out nicely and are fun to make. They're a little on the thick side, so next time, I'll try rolling the strips to about 20" rather than just 16". Unfortunately, I think the cheese sauce is just so-so. I like the taste of the beer, but I think next time I will look for a sauce recipe that calls for cheddar or Swiss rather than processed cheese.

Brew Pub Pretzels

3/4 cup milk
2 teaspoons sugar
1 teaspoon active dry yeast
4 teaspoons cooking oil
2 cups all-purpose flour
1/2 teaspoon salt
2 quarts boiling water
2 teaspoons water
1 egg white
1 T. water
Coarse salt
8 ounces of processed cheese spread (Velveeta)
1/4 cup strong ale or beer
1/4 teaspoon celery seeds or caraway seeds (optional)
Dash black pepper

In a large mixer bowl, combine milk, sugar and yeast. Let stand for 10 minutes.

Add 1/2 teaspoon salt, oil and flour. Combine well. Using dough hook attachment, knead until dough is soft and elastic.

Place dough in oiled bowl and cover with a towel. Let rise until dough has doubled in size. Punch down.

Heat oven to 475°F. Grease a baking sheet or line with parchment paper; set aside. Roll dough into a 10x6-inch rectangle; cut lengthwise into twelve 1/2-inch strips. Roll each strip into a rope about 16 inches long (I recommend at least 20 inches long). Shape each rope into a pretzel.

Place pretzels 1/2 inch apart on prepared baking sheet. Bake for 4 minutes. Remove from oven. Reduce heat to 350°F.

Dissolve the 2 teaspoons salt in boiling water; reduce heat to simmer. Slide pretzels, a few at a time, into water and simmer, uncovered, for 2 minutes, turning once. Using a slotted spoon, remove from water; drain on a wire rack. Place 1/2 inch apart on well-greased (or parchment lined) baking sheet.

In a small bowl, beat egg white with 1 Tablespoon water. Brush pretzels with egg white mixture; sprinkle lightly with coarse salt. Bake for 20-25 minutes or until golden brown. Transfer to wire racks; cool slightly.

Meanwhile, in a medium saucepan combine process cheese spread, ale, celery seeds and black pepper. Cook and stir over medium-low heat until cheese is melted. Serve with pretzels.

Makes 12 pretzels.


Sheila said...

Please quadruple this recipe and bring them all to Tom and myself. Thank you for your promptness. :D

Karen said...

Dang it. Now you've made me want some of these. Before I was GF, I ate them all the time. these look very good.