Beer-spiked pretzel batter! A favorite pub pairing join forces in this Martha Stewart recipe adapted by food blogger Lillie Auld from Butter Me Up, Brooklyn.
For the Dough
2 1/4 tsp. yeast
1/4 tsp. salt
2 tsp. sugar
1/4 cup warm water
1 cup beer (an IPA will work great)
3 cups flour
1/8 teaspoon cayenne pepper, more to taste
2 Tbsp. butter, softened
For the Bath
1/4 cup baking soda
Flaky salt, for sprinkling
Combine the yeast, salt and sugar in a small bowl or liquid measuring cup. Add the warm water and let sit for 5 minutes or until foamy.
In a large bowl, whisk together the flour and cayenne pepper. Cut the softened butter into the flour until the mixture resembles course crumbs.
Add the beer to the yeast mixture (it will foam!) and stir briefly to combine. Add the liquid to the flour and mix until the dough comes together.
Turn onto a lightly floured surface and knead for 5 minutes, or until no longer sticky. Cover with plastic wrap (just leave it right on the counter) and let rise for 30 minutes.
Line a baking sheet with parchment and lightly oil the paper. Set aside. Divide the dough into 32 pieces, keeping the unrolled pieces covered with plastic while you work.
Roll one ball into a 12-inch long rope. Form a U shape and twist the ends together twice. Fold the twisted part backward onto the center of U shape to form a circle. Gently press the ends of the rope onto the dough to seal.
Transfer to the prepared baking sheet, and repeat with the remaining dough.
Let rise for 20 minutes. While you wait, preheat the oven to 475 degrees F. and fill your largest pot with at least 5 inches of water. Bring the water to a boil.
When the pretzels have risen and the water is boiling, add the baking soda and gently transfer as many pretzels that will fit comfortably to the bath. Cook for a minute on each side and return to the baking sheet. Sprinkle with salt and bake for 12-15 minutes or until golden brown.
Serve warm with mustard.
Makes 32 miniature pretz-ales.
Lillie Auld, buttermeupbrooklyn.com