Combine beer, sugar and salt in a large mixing bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast on top of beer mixture. Let stand for 5 minutes.
Recipe
Author
Hy-Vee Seasons
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Description
Stadium soft pretzels are the backbone of all concession stands around the nation. Make these delightfully pillowy soft pretzels for your next TV football party or tailgate. P.S. don’t forget the dipping sauces!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ c. pale ale beer, warmed (110°F to 115°F) | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 2 tsp. kosher sea salt | ||
| 1 (¼-oz.) pkg. active dry yeast (2¼ tsp.) | ||
| 4 ½ c. Hy-Vee all-purpose flour | ||
| 1 ⅔ coarsely shredded medium Cheddar cheese, aged over 4 months, divided | ||
| ¼ c. Hy-Vee unsalted butter, melted | ||
| ½ c. Hy-Vee jarred hot & sweet sliced jalapeños, drained and chopped | ||
| Hy-Vee vegetable oil, for coating | ||
| 10 c. plus 1 Tbsp. water, divided | ||
| ⅔ c. Hy-Vee baking soda | ||
| 1 Hy-Vee large egg yolk | ||
| 2 small fresh jalapeño peppers, thinly sliced | ||
| Jalapeño-Cheddar cheese dip, for serving | ||
| Culinary Tours coarse ground smoked porter mustard, for serving |
Things To Grab
- Stand mixer
- Pastry brush
- Baking sheets
- 8-qt. stockpot or Dutch oven
- 6-in. or larger, flat-slotted spatula
- 2 large rimmed baking pans
- Parchment paper
Directions
Add the flour, 1 cup shredded cheese, melted butter and jarred jalapeños to the bowl. Beat for 3 to 4 minutes or until dough is mooth and pulls away from side of bowl
Lightly brush the inside of another large bowl with vegetable oil. Place dough in bowl and cover with plastic wrap. Let rise in warm place for 50 to 55 minutes or until doubled in size.
Place oven racks in the upper and lower third of the oven; preheat oven to 450 degrees. Line a large baking sheet with parchment paper; set aside.
Bring 10 cups water and baking soda to a rolling boil in an 8-qt. stockpot or Dutch oven over medium to medium-high heat.
Turn the dough out onto a lightly oiled work surface. Divide dough into 4 equal pieces. Roll each piece into a rope about 32 in. long. Make a U-shape with the rope, with ends towards you. Gently hold the ends of the dough rope and cross the ends over each other twice, forming a twist. Lift the ends and press them into the bottom of the U-shaped portion to form a pretzel shape. Transfer to the prepared baking sheet.
Carefully place pretzels, one at a time, in the boiling water for 45 seconds. Remove pretzels from water using a 6-in. or larger, flat-slotted spatula and return pretzels to the parchment-lined baking sheet.
Line 2 large rimmed baking pans with parchment paper; generously brush parchment with vegetable oil. Transfer 2 pretzels to each prepared baking pan.
Whisk together egg yolk and remaining 1 Tbsp. water in a small bowl. Brush the tops of pretzels with beaten egg yolk mixture; sprinkle with remaining 2/3 cup cheese and fresh jalapeño slices.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Bake pretzels for 14 to 16 minutes or until dark golden brown, switching baking pans on oven racks halfway through. Cool completely in baking pans. Serve with jalapeño-Cheddar cheese dip and mustard for dipping.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
480 Calories per serving
1/2 pretzel
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 60mg
- Sodium: 5790mg
- Total Carbohydrates: 60g
- Protein: 14g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 2%