Subj : Top 10 Ballpark Grub - 07
To   : All
From : Dave Drum
Date : Mon Apr 21 2025 06:00:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Beer Pretzel Nuggets
 Categories: Beer, Breads, Snacks
      Yield: 8 Dozen
 
     12 oz Amber beer
    1/4 oz Env active dry yeast
      2 tb Unsalted butter; melted
      2 tb Sugar
  1 1/2 ts Salt
  4 1/2 c  A-P flour
    2/3 c  Baking soda

MMMMM--------------------------TOPPING-------------------------------
      1 lg Egg yolk
      1 tb Water
           Coarse salt; opt
 
  In a small saucepan, heat beer to 110°-115°; remove from
  heat. Stir in yeast until dissolved. In a large bowl,
  combine butter, sugar, salt, yeast mixture and 3 cups
  flour; beat on medium speed until smooth. Stir in enough
  remaining flour to form a soft dough (dough will be
  sticky).
  
  Turn dough onto a floured surface; knead until smooth
  and elastic, 6-8 minutes. Place in a greased bowl,
  turning once to grease the top. Cover and let rise in a
  warm place until doubled, about 1 hour.
  
  Set oven @ 425ºF/218ºC.
  
  Punch dough down. Turn onto a lightly floured surface;
  divide and shape into 8 balls. Roll each into a 12-in.
  rope. Cut each rope into 1-in. pieces.
  
  In a Dutch oven, bring 10 cups water and baking soda to
  a boil. Drop nuggets, 12 at a time, into boiling water.
  Cook for 30 seconds. Remove with a slotted spoon; drain
  well on paper towels.
  
  Place on greased baking sheets. In a small bowl, whisk
  egg yolk and 1 tablespoon water; brush over pretzels.
  Sprinkle with coarse salt if desired. Bake 10-12 minutes
  or until golden brown. Remove from pans to a wire rack
  to cool.
  
  Alyssa Wilhite, Whitehouse, Texas
  
  Makes: 8 dozen
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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