This is the second dish that I made for the New Belgium Brewing Company dinner we had on Sunday.
After I decided to make fondue, I realized that I could use my baking skills to make bread to dip in the fondue. I saw a few different beer breads online, but most of the recipes called for cheddar cheese. I like cheese as much as the next guy, but that seemed like cheese overkill! I decided to make some beer pretzel bites instead.
Pretzels and beer are a traditional pairing, but I have never had pretzels made with beer before. After seeing how much butter and oil I needed for the last batch of pretzel bites, I decided that this time I would replace all the fat with some New Belgium Mighty Arrow Pale Ale.
Since baking is usually an exact science, and since I had never baked with beer before, I was a bit nervous about how the bites would come out. Unfortunately, I couldn’t taste the beer at all; however, these pretzel bites tasted great paired with the beer and the fondue. We split up each bite into four pieces to dip in the cheese.
1/4 cup warm water
1 package yeast
1 Tablespoon sugar
3/4 teaspoon salt
1 cup and one Tablespoon Mighty Arrow Pale Ale (or other beer) at room temperature
3 3/4 to 4 cups flour
6 cups hot water
3 teaspoons baking soda
Pour the 1/4 cup of warm water in a large bowl and sprinkle the yeast on top. Let the yeast mixture sit for 5 minutes.
After the five minutes add the tablespoon sugar, 3/4 teaspoon salt, one cup and one tablespoon of beer and 3 3/4 cups flour. Add additional flour if you need it for the dough to get to the right texture.
Turn out the dough onto a lightly floured surface and knead for a few minutes (about 5-10). Place the dough ball in a greased bowl and cover. Let it rise for an hour.
Punch dough down. and divide into desired shapes. I cut them into 1 ounce pieces.
Preheat the oven to 425
Heat the 6 cups of water and three teaspoons of baking soda in a medium saucepan. Transfer the pretzels into the baking soda bath a few at a time and boil for a minute. Once they’ve been boiled move them to a greased or lined baking dish. Once a dish is filled, cover it and set aside for 15 minutes to rise again.
After the pretzels have finished rising, brush them with the egg wash and generously sprinkle salt on top.
Bake for 15 minutes.
Nutritionals ( per piece for 31 pieces) Cals: 61, Carb 12, Protein: 2
As part of the Foodbuzz Tastemaker Program, I received $50 to prepare this meal. All opinions are mine.