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; 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

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