Beer 'n' Gouda Pretzels
From mbelisle 14 years ago
- 1 h 30 to make
- Serves 14
We made these with and without cheese and a double batch disappeared in no time flat. Be careful not to oversalt them as there is salt in the dough as well as on the pretzels.
Ingredients
- 5 cups all-purpose flour shopping list
- 2 tablespoons sugar shopping list
- 1 envelope yeast, rapid rise shopping list
- 1 1/2 teaspoons salt shopping list
- 1 cup milk shopping list
- 1/2 cup beer shopping list
- 2 tablespoons canola oil shopping list
- 2 eggs, lIghtly beaten shopping list
- 1 cup gouda cheese, shredded shopping list
- coarse salt shopping list
How to make it
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20-in. rope. Cover and let rest 10 minutes longer.
- Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
- Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.
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