Ingredients
- 1 bottle (330 ml) Battin IPA
- 1 packet (7 g) active dry yeast • 25 g melted soft butter
- 20 g sugar
- 1 tsp salt
- 500 g all-purpose flour
- 200 g bicarbonate of soda
- For the topping:
- 1 large egg yolk
- 1 tbsp water
- Coarse salt, optional
Instructions
- In a small saucepan, heat the beer to 40°C. Remove from the heat and stir in the yeast until completely dissolved. In a large bowl, combine the butter, sugar, salt, yeast mixture and 350 g flour; beat on medium speed until smooth. Stir in enough of the remaining flour to form a soft dough (the dough will be sticky).
- Turn the dough out onto a floured surface; knead until smooth and elastic for 6 to 8 minutes. Place the dough in a
greased bowl, turning once to grease the top. Cover and leave to rise in a warm place until doubled in size, about 1 hour.
- Preheat the oven to 220°C (fan oven 200°C). Punch down the dough with your fist. Turn out onto a lightly floured surface; divide and shape into 8 pieces. Roll each piece into a 30 cm rope. Cut each rope into 8 pieces
of 2.5 cm.
- In a saucepan, bring 1 litre of water to the boil with the bicarbonate of soda.
Place the nuggets, 12 at a time, in the boiling water. Cook for 30 seconds, then remove with a skimmer and place on absorbent paper.
- Place the nuggets on greased baking sheets. In a small bowl, whisk together the egg yolk and 1 tablespoon of water and brush over the pretzels. Sprinkle with coarse salt if desired. Bake for 10 to 12 minutes or until golden brown. Remove the pretzels from the oven and leave to cool on a wire rack.
PARTNER RECIPE
