Soft Beer Pret­zel Nuggets

Taste of Home - - FOOD -

What goes to­gether bet­ter than beer and pret­zels? Not much that I can think of. That’s why I put them to­gether into one tasty lit­tle recipe. —Alyssa Wil­hite, White­house, TX

Prep: 1 hour + ris­ing Bake: 10 min. /batch Makes: 8 dozen

1 bot­tle (12 oz.) am­ber beer or non­al­co­holic beer

1 pkg. (1/4 oz.) ac­tive dry yeast 2 Tbsp. un­salted but­ter, melted 2 Tbsp. sugar

11/2 tsp. salt

4 to 41/2 cups all-pur­pose flour 10 cups water

²/3 cup bak­ing soda TOP­PING 1 large egg yolk 1 Tbsp. 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, 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,

6-8 min­utes. Place in a greased bowl, turn­ing once to grease the top. Cover dough 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 12-in. rope.

Cut each rope into 1-in. pieces.

4. In a Dutch oven, bring 10 cups water and bak­ing soda to a boil.

Drop nuggets, 12 at a time, into boil­ing water. Cook for 30 sec­onds. Re­move with a slot­ted spoon; drain well on pa­per tow­els.

5. Place on greased bak­ing sheets.

In a small bowl, whisk egg yolk and 1 Tbsp. water; brush over nuggets. Sprin­kle with coarse salt if de­sired. Bake for 10-12 min­utes or un­til golden brown. Re­move nuggets from pans to a wire rack to cool.

6 pret­zel nuggets: 144 cal., 2g fat

(1g sat. fat), 8mg chol., 302mg sod., 26g carb. (2g sug­ars, 1g fiber), 4g pro.

SOFT BEER PRET­ZEL NUGGETS

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.