Imagine sinking your teeth into a warm, soft pretzel that combines the rich, malty essence of Guinness with a perfectly golden, sea-salted crust. These aren't just any pretzels – they're a culinary adventure that transforms a classic Irish stout into a mouthwatering bread experience that will make your taste buds dance with joy. Whether you're a beer lover, a bread enthusiast, or simply someone who appreciates extraordinary comfort food, these Soft Guinness Pretzels are about to become your new obsession.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Irish
Serves: 8 pretzels
Ingredients
- 1 1/2 cups warm water
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 1/2 cup Guinness beer
- 1/4 cup baking soda
- Coarse sea salt for sprinkling
Instructions
- In a large mixing bowl, combine 1 1/2 cups of warm water (about 110°F or 43°C) and 1/4 cup of granulated sugar. Stir until the sugar is dissolved.
- Add 1 packet of active dry yeast to the warm water mixture. Let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active.
- In another bowl, combine 4 cups of all-purpose flour and 1/2 cup of Guinness beer. Once the yeast mixture is ready, pour it into the flour mixture.
- Mix the ingredients together until a dough begins to form. You can use a wooden spoon or a stand mixer fitted with a dough hook for this step.
- Once the dough has come together, knead it on a floured surface for about 5-7 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 20 minutes, or until it has doubled in size.
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces.
- Roll each piece of dough into a long rope, about 20-24 inches in length. Shape each rope into a pretzel by forming a U shape, crossing the ends over each other, and then twisting them before folding the ends down to meet the bottom of the U.
- In a large pot, bring 8 cups of water to a boil and add 1/4 cup of baking soda. This will create a lye solution that gives the pretzels their characteristic crust.
- Carefully drop each pretzel into the boiling water solution, one at a time, for about 30 seconds. Use a slotted spoon to remove them and place them back on the prepared baking sheet.
- Once all the pretzels are boiled, sprinkle them generously with coarse sea salt.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through.
- Remove the pretzels from the oven and let them cool on a wire rack for a few minutes before serving. Enjoy your soft Guinness pretzels warm!
Tips
- Temperature is Key: Ensure your water is precisely warm (around 110°F) when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Knead with Confidence: Don't be afraid to work the dough. Proper kneading develops gluten, giving your pretzels that perfect chewy texture.
- Baking Soda Bath Matters: The boiling baking soda solution is crucial for achieving that classic pretzel shine and distinctive crust. Don't skip this step!
- Watch Your Oven: Ovens can vary, so start checking your pretzels around the 12-minute mark to prevent over-browning.
- Serving Suggestion: These pretzels are best enjoyed warm. Pair them with a mustard dip or, for the ultimate experience, a cold pint of Guinness!
- Storage Tip: If you have leftovers, store in an airtight container and reheat briefly in the oven to restore their soft texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 52g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
