Beer Glazed Soft Pretzels
I decided to try my hand at baking for the first time ever with pretty good results! If you are reading from the future, yes, hello, this was my first attempt at baking any bread related products. I know I’m super successful now so it looks kind of silly to see this, but they did turn out good.
To read more about my beer glazed pretzels, stay tuned after the jump.
Me and my friend, whenever we were about to start a marathon gaming session.. “If video games have taught me anything, if your car if upside down, you are going to die!!” We would always go to the shop and buy a large case of beer, and a couple of bags of pretzels. As the night would progress, the beer supply would wane and the pretzels would be sitting nicely at the bottom of our stomachs.
Before I decided to bake the pretzels, I never realised that there were two different kinds of pretzels apparently. Hard and soft. The soft ones had somewhat of a bagel consistency, and being somewhat of a bagel fiend I decided to make them this way. The recipe was adapted from Laura Vitale’s recipes. You can see her website here.
So yeah my inspiration for this recipe was the combination of beer and pretzels into one tasty snack. These would be perfect for watching some kind of sports event, or like me and my friend, playing some video games, or even watching a movie etc. I thought i would do it a bit more unusually today, and show you the finished product. They were good, but i would have liked to have cooked them just a little bit longer, and put a lot more of the glaze on, make them look all sticky and delectable. I think this is one I may revisit. But they were awesome.
So if you have stuck around, and want to know how to make this recipe. Here is the ingredients
For the dough (Makes 12)
1 Packet dry active yeast
1 & 1/2 Tsp salt
1 Tbsp Sugar
30g (2 Tbsp) Butter, melted
585g All purpose flour
You will also need
3 Tbsp Baking Soda (Bicarbonate of soda)
And more water to bring the boil
For the Glaze
150g Brown sugar
100ml Dark ale (I used black sheep ale)
1/2 Tsp salt
So to begin, empty the packet of yeast (if you don’t have a portioned packet, its 2 and 1/4 tsp of the granules. Allow this to activate in warm water. The closer it is to 37.5 degrees, the better) Leave it for 5 minutes, if it isn’t all foamy, start again.
Melt your butter in a separate pan.
If you have a stand mixer, your life is going to be a lot easier. If not, you are going to be kneading for a long time.
Add your flour, the sugar, the salt and the flour to the yeast water.
If you are using a stand mixer, mix on low until combined, if making by hand, stir until combined.
Now that everything is nicely incorporated, mix on medium for 5-7 minutes.
If you are doing it by hand, knead for about 15 minutes, until it looks nice and smooth like this.
Next, oil a bowl with a neutral oil like rapeseed or sunflower.
Smooth your dough out into a nice round ball.
Place into the bowl and oil the top lightly also, this prevents a skin from forming on your dough.
Clingfilm it up, and put it somewhere warm to rise.
I just turned the oven on for a few minutes, then turned it off and left it in there.
Leave it for one hour.
After one hour, take it out and portion out into 12.
Roll each piece of dough into a long thin, equal sized rope.
Then fold the U end over the other side and press down into the ends. Like this.
Add the pretzels, 2 at a time for one minute. They come out looking kind of weird but its ok. Set aside.
In the meantime, add your glaze ingredients to a pan, bring to a boil, and then simmer gently until reduced by half.
Allow to cool slightly.
Brush over the pretzels.
Forget to take a photo, and then bake for 17-19 minutes at 220-240 degrees or gas mark 7.
When they come out, brush with one more layer of glaze and then a little sprinkling of rough salt to make it look pretty.
Enjoy! Twitter me and email me as always.
See you next week also some exciting news to come! Bye!