Dijon Stout Soft Pretzels Recipe
For the dough
- 12oz bottle of Guinness or other Stout Beer (warm, about 110-120F)
- 1 TBSP granulated sugar
- 2 TBSP brown sugar
- 1 package (1/4oz, 2¼ tsp) active dry yeast
- 4¾ cups bread flour
- 2 tsp salt
- 2 TBSP dijon mustard
- ½ stick (1/4 cup) melted butter, slightly cooled
For the poaching liquid
- 6 cups water
- ½ cup baking soda
For the egg white wash
- 1 large egg white
- 1 TBSP grainy or dijon mustard
- coarse sea salt
- In the bowl of a stand mixer combine the warm beer and sugar. Sprinkle the yeast over top and let it sit for about 5 minutes until bubbly. This is how you know the yeast is active.
- With the dough hook attached add the flour, salt, mustard, and melted butter and mix on low until all of the ingredients are combined. You may need to stop and scrape down the sides and the bottom of the bowl. Increase the speed to medium and let the dough mix/knead for about 5 minutes until it becomes smooth and pulls away from the sides of the bowl.
- Place the dough in a large greased bowl, turn the dough over to make sure both sides get greased, and cover it with plastic wrap or a clean towel. Let it proof in a warm place in the kitchen for 1 hour, until doubled in size.
- Meanwhile, preheat the oven to 450F and line two sheet trays with parchment paper and spray the parchment lightly with pan spray. Position the oven racks in the middle two positions in the oven.
- Also, prepare the poaching liquid. Combine the water and baking soda in a wide but shallow pot (if you have a deeper pot you may need to double the amounts) and place over medium heat. Allow the liquid to come to a simmer while you shape the dough.
- On a clean and unfloured work surface (flour will make these difficult to shape!) turn the dough out and divide into 12 equal pieces.
- To shape the pretzels apply even pressure to roll out each piece of dough into about an 18 inch rope. Fold each rope in half, then twist the two pieces around one another and press the ends together. Fold the twist in half again and press the bottom and the top together forming an oval twist. Place the twists on the cookie sheet. Keep the pieces of unshaped dough loosely covered with plastic wrap while you work with each piece so that they do not dry out.
- One by one carefully slide the shaped pretzels into the simmering poaching liquid for about 30 seconds then remove with a slotted spoon back to the cookie sheet.
- Whisk together the egg whites and the mustard and brush over top of the pretzels. Sprinkle with coarse sea salt.
- Bake at 450F for about 14-15 minutes, until golden brown. Rotate your pans halfway through baking. You want to rotate both from top to bottom and also turn to rotate the pans from front to back.