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

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      1 lg Egg yolk
      1 tb Water
           Coarse salt (optional)

  In a small saucepan, heat beer to 110 to 115°F; 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 to 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 @ 425°F/218°C.

  Punch dough down. Turn onto a lightly floured surface; divide and
  shape into 8 balls. Roll each into a 12" rope. Cut each rope into
  1" 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 tb water; brush over pretzels. Sprinkle with coarse salt if
  desired. Bake 10 to 12 minutes or until golden brown. Remove from
  pans to a wire rack to cool.

  Recipe by Alyssa Wilhite, Whitehouse, Texas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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