What you'll need:
- 1/2C warm water
- 2 Tbsp light brown sugar
- 2.25 tsp active dry yeast
- 1C pumpkin beer
- 1/2C unsalted butter, melted
- 1.5 tsp kosher salt
- 4.5C all-purpose flour
- 1/4C baking soda
- 1 egg beaten, for brushing before baking
- coarse sea salt
How you'll do it:
- Combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
- Add the beer, melted butter, salt and all-purpose flour to the mixture and mix on low speed until combined.
- Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.
- Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
- Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
- Preheat the oven to 425F.
- Bring a large pot of water to a boil.
- Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
- Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1-2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon.
- Remove with a large flat slotted spatula or a spider strainer. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt.
- Bake for 10 to 15 minutes or until pretzels are golden brown.
- Serve with favorite mustard or cheese sauce!