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Beer 'n' Gouda Pretzels

Beer 'n' Gouda Pretzels
Homemade pretzels are a wonderful treat to have in the fall especially with the flavor of beer added to it. —Taste of Home Test Kitchen
14 ServingsPrep: 30 min. + standing Bake: 30 min.

Ingredients

  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 envelope (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons salt
  • 1 teaspoon caraway seeds
  • 1 cup milk
  • 1/2 cup beer or nonalcoholic beer
  • 2 tablespoons canola oil
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded Gouda cheese
  • Coarse salt

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway
  • seeds. In a small saucepan, heat the milk, beer and oil to
  • 120°-130°; add to dry ingredients. Beat just until
  • moistened. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14
  • equal portions; roll each into a 20-in. rope. Cover and let rest 10
  • minutes longer.
  • Twist into pretzel shapes. Place on greased baking sheets; brush with
  • eggs. Bake at 350° for 15 minutes.
  • Brush again with eggs; sprinkle with Gouda and coarse salt. Bake
© Taste of Home 2013

2 of 2

Beer 'n' Gouda Pretzels (continued)

Directions (continued)

  • 12-15 minutes longer or until golden brown. Remove to wire racks.
  • Serve warm. Yield: 14 pretzels.
Nutrition Facts: 1 pretzel (calculated without coarse salt) equals 233 calories, 6 g fat (2 g saturated fat), 41 mg cholesterol, 338 mg sodium, 36 g carbohydrate, 1 g fiber, 8 g protein.
© Taste of Home 2013