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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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We made these with and without cheese and a double batch disappeared in no time flat. Be careful not to oversalt them as there is salt in the dough as well as on the pretzels. Ingredients:
5 cups all-purpose flour |
2 tablespoons sugar |
1 envelope yeast, rapid rise |
1 1/2 teaspoons salt |
1 cup milk |
1/2 cup beer |
2 tablespoons canola oil |
2 eggs, lightly beaten |
1 cup gouda cheese, shredded |
coarse salt |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20-in. rope. Cover and let rest 10 minutes longer.
3. Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
4. Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.
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