Ingredientes para Beer Pretzels
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Cómo preparar Beer Pretzels
- Preheat oven to 475°F (240°C). Line baking sheets with parchment paper or a silicone baking mat.
- In a large bowl, combine 1 cup (240ml) of beer, 1 teaspoon of active dry yeast, and 1 tablespoon of granulated sugar. Stir until the yeast is dissolved and foamy (about 5 minutes).
- Gradually add 4 cups (500g) all-purpose flour, 1 teaspoon of salt, and 1/4 cup (50g) unsalted butter, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. Add additional flour, 1 tablespoon at a time, if the dough is too sticky.
- Place the dough in a lightly oiled large bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release the air. Divide the dough into 12-15 equal pieces.
- Roll each piece into a 1/4-1/2 inch thick rope, approximately 18 inches long. Form each rope into a pretzel shape.
- Arrange the pretzels on the prepared baking sheets, leaving some space between each one.
- In a small bowl, whisk together 1 egg yolk with 1 tablespoon of water. Brush the pretzels with the egg wash.
- Sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes, or until the pretzels are golden brown and cooked through.
- Let the pretzels cool slightly on the baking sheets before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
20g
Carbs
148g
