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

Beer 'n' Gouda Pretzels Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + standing Bake: 30 min.
MAKES:14 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 30 min.
MAKES: 14 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
  4. 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.
Originally published as Beer 'n' Gouda Pretzels in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p231

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.

Reviews for Beer 'n' Gouda Pretzels

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 14, 2011

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

MY REVIEW
Reviewed Feb. 2, 2011

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*.

MY REVIEW
Reviewed Oct. 21, 2010

I was hopping it would be a little more soft.

MY REVIEW
Reviewed Oct. 19, 2010

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!

MY REVIEW
Reviewed Oct. 16, 2010

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT