After we got married, I had a sick obsession with buying food magazines and the recipe books you find at the checkout line! When I saw "Cooking with Beer," I think the amount of time it took to get that thing in my cart was only seconds! I wanted to challenge myself with a fun recipe, so homemade beer pretzel rolls was just the ticket!
Prep Time: 40 minutes
Inactive Time: 1 hour, 30 minutes
Cook Time: 20 minutes
Yield: 12 rolls
- 1 1/4 cups pale ale or lager, at room temperature
- 3 Tablespoons packed light brown sugar
- 2 Tablespoons milk
- 2 Tablespoons unsalted butter, melted
- 1 packet (1/4 oz.) rapid-rise active dry yeast
- 3-4 cups bread flour, divided
- 2 teaspoons salt
- 4 quarts water
- 1/2 cup baking soda
- 2 teaspoons kosher salt
- Combine ale, brown sugar, milk, butter, and yeast in bowl of a heavy-duty stand mixer. Mix in 1 cup flour and salt. Mix on low speed with paddle attachment, adding enough flour to make stiff dough that cleans the bowl. Switch to dough hook and knead on medium-low speed for 8 minutes or until smooth and tacky, adding flour as needed.
- Place in a lightly oiled bowl. Cover with plastic wrap; let stand in warm place away from drafts for 1 hour, or until doubled in size.
- Turn out dough onto lightly floured surface; knead briefly. Cut into 12 equal pieces. Shape each into smooth ball by gently folding top surface to underside; pinch bottom to seal.
- Place on ungreased baking sheet. Cover with plastic wrap; let stand in warm place 30 minutes or until doubled in size.
- Position oven rack in center of oven. Preheat oven to 375 degrees F. Coat second baking sheet with nonstick cooking spray.
- Bring water and baking soda to a boil in a large saucepan. Add rolls to water, a few at a time. Cook until puffed, turning over once. Drain rolls on a clean kitchen towel.
- Place rolls on prepared baking sheet 2 inches apart. Cut 1 1/2-inch-wide X shape in top of each roll, using kitchen shears. Sprinkle rolls with kosher salt.
- Bake 18 to 20 minutes or until crisp and brown. Remove from baking sheet. Cool completely on wire rack. (I love to serve my rolls with beer cheese!)
Source: Cooking with Beer