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Beer 'n' Gouda Pretzels Recipe

Beer 'n' Gouda Pretzels Recipe photo by Taste of Home

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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

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Beer 'n' Gouda Pretzels Recipe

Prep: 30 min. + standing Bake: 30 min.

Yield: 14 Servings

30 30 60

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 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm. Yield: 14 pretzels.

Nutritional 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.

Originally published as Beer 'n' Gouda Pretzels in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p231

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Reviews for Beer 'n' Gouda Pretzels

Beer 'n' Gouda Pretzels

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Reviewed on Feb. 14, 2011 by southcountygirl

These were okay. I make pretzels quite often and these weren't chewy enough and the cheese didn't do it for me.

Reviewed on Feb. 02, 2011 by cheriwinkle

Just a note on vieux's comment. When you are mixing the yeast into the dry ingredients and then adding the warm liquid to it, the temperature drops severely, so you need a higher temp to insure that it stays warm enough to activate the yeast. I always use 125-130*. If you were adding the yeast directly to the liquid first, you definitely would not go over 120*.

Reviewed on Oct. 21, 2010 by azevedo.2

I was hopping it would be a little more soft.

Reviewed on Oct. 19, 2010 by maggieaw

When I saw this recipe, I couldn't wait to try making them. I could not taste beer in the recipe but the cheese and caraway were a great combo. Delish!

Reviewed on Oct. 16, 2010 by Renee Davies

This recipe is very good my fiance liked them as well. I added 1/2 of the gouda cheese in with the dough as I was kneading it. Then sprinkled on at end as well. A Little on the salty side, due to the cheese but that's how pretzels are to be right? The caraway made it outstanding with flavor. An excellent item for a football game for the guys.

Reviewed on Oct. 15, 2010 by vieux

This looks really good. Haven't made this yet so I can't rate it but I will, with a couple changes, One of them is crucial. I'll add the cheese to the dough mixture (just seems that the cheese (might play with the cheese as well just for a different taste) in the pretzel will give it a fuller flavour. Also, and this is the crucial one, I will not heat the liquid mix above 125. Above this and there is just too much chance of killing the yeast and then the whole process has been a waste of time and money. Thank you for a great idea.