Recipe Sharing

You all seemed to want me to send you pretzels the other day, so I thought it would be easier to share the recipe I have. Now this is for a breadmaker, so if you don't have one, run out and get one! Otherwise you have to activate the yeast with warm water and the sugar. Once it is foamy add the flour and the the other liquid. (consult a real baker, or read the instructions on the yeast package -I dunno)

1 cup beer (or water)
1 tbsp butter
2 tbsp sugar
1 tsp salt
3 cups (U.S.) white flour* (Canada ) 2-3/4 cups
3/4 tsp yeast

Glaze: 1 egg, lightly beaten with 1 tbsp water.

Coarse salt or sesame seeds

* In U.S. use Bread Flour; in Canada use either Bread Flour or All-Purpose Flour.
U.S. flour is milled differently or something.

-measure first 6 ingredients into baking pan as listed
-insert into baking chamber and select "dough/pasta"
-when cycle complete, remove dough to a lightly floured surface. If necessary knead in enough flour to make dough easy to handle.
-roll into a 14" X 9" rectangle
-with sharp knife cut into approx 18 14" X 1/2" strips
-gently pull each each strip into rope 16" long
- shape into pretzel: lay middle of pretzel on greased baking sheet with ends in opposite hands; cross about 1/2 way up and lay it down with the ends overlapping the curved middle section at the bottom.


combine egg & water, brush on pretzels and sprinkle with course salt or sesame seeds.

Bake at 350 F for 18 to 20 minutes or until done. (if using two trays, switch positions half way)

Mix up some mustard and a bit of mayo to make a great dip for them and enjoy!

** if you want to let them rise, you will have to drop them in simmering water (for about a minute or so) with a bit of baking soda in it to stop the rising.

My personal observations...I have yet to find a way to keep them for more than one day if I salt them. I have tried a number of storage ideas and yet the salt melts and makes them a bit soggy.

You can freeze the dough before you glaze & salt it, if you are not serving a bunch of people. That way you can cook only a few at a time and they will always be fresh.


Well, I am only old enough to be a mother to a few of my readers :) That is good to know. I don't have anyone young enough to corrupt reading my blog either by the looks of things.

Have a good day all!


Jay said...

Those would be great to make when you have everyone over for movie night or the big game. Yummy!

Reb said...

Jay, they would be perfect for that.

Anonymous said...

Beer instead of water? Oh, my!
These are definitely going to make an appearance during football season this year!
Thanks for sharing, Reb! :)

Reb said...

Kcinnova, yes beer! Of course, I don't drink it and never have it on hand. I haven't made them with beer for quite awhile.

gary rith said...

I owe you one kiddo, I owe you one........

Reb said...

Not at all Gary!

MizFit said...

so wait

does that mean I should stop waiting for the ups man and his brown shorts to bring me pretzels??

Leah J. Utas said...

Reb, those sound tasty.

the Bag Lady said...

Thanks for sharing the recipe, Reb, but I'd still rather have some of yours! (hint, hint)

Missicat said...

Sounds yummy - and cooking with beer? What could be better!
I do want a breakmaker..hmmm, my birthday is coming up...

Hilary said...

Darn, no breadmaker. You'll just HAVE to add me to that mailing list. ;) Nah, but they do look yummy!

Reb said...

Mizfit, I'm afraid so. They just don't travel well at all!

Leah, they are really good! I think I will try them with whole wheat one day.

Sis, you could try baking them in your outdoor oven!

Missicat, they are even good with just water (as I don't drink beer).

Hilary, I'd do that, but, um, they would be all soggy and probably mouldy by the time they got there.

Farmer*swife said...

Here by way of kccinova. Thanks for the recipe!! And, of course, beer!!!

That reminds me. I have a great, simple recipe for beer bread that is fantab! Haven't made that one in awhile.....

I cut and pasted this into my recipes files!!! THX!

Reb said...

Farmer*swife, nice of you to drop by. Glad to share the recipe.

Britta Coleman said...

Thank you for posting the recipe--I was hoping you would!