HAPPY THANKSGIVING! It’s Sarah from The Gold Lining Girl back to share another recipe, and to wish you all an amazing holiday! The holidays can be very stressful, but this is still my favorite time of year! We all have things in our lives we are struggling with, but I love an entire day dedicated to gratitude and looking for the things in life that we are grateful for. A whole day focused on thankfulness, fellowship, friends & family, and food. That’s a beautiful thing, isn’t it?
At first glance, this probably seems like an unusual recipe to share on Thanksgiving Day. After all, it’s definitely not a conventional and expected turkey or pie recipe. However, I urge you to hear me out and I think this will make more sense!
First of all, you probably already have dozens and dozens of recipes involving turkey, pie, cranberry sauce… you know, the traditional foods. Maybe today you don’t need another one! Second, in my family, we eat our holiday dinner very early. Usually around 2pm. By early evening, I’m ready for a little something more! I also know that I will be planted on a cozy spot on the couch in front of the tv watching football!
To me, these Pumpkin Beer Soft Pretzels are a perfect evening snack on Thanksgiving as I’m soaking in a football game. A soft pretzel made with pumpkin beer? Can it get more seasonal than that? I think not. This recipe is actually quite easy too! And I had a lot of fun making soft pretzels. I hope you enjoy these, and I hope you have a wonderful holiday!
Pumpkin Beer Soft Pretzels:
Ingredients for pretzels:
1 – 12 oz. bottle pumpkin beer or amber beer
1 – 1/4 oz. package active dry yeast
2 tbsp. butter, melted
2 tbsp. sugar
2 tsp. salt
3-4 c. all-purpose flour
2/3 c. baking soda
Topping:
2 tbsp. butter, melted
coarse salt
Directions:
1. In a small saucepan over medium heat, warm beer for about 2-3 minutes. Stir in yeast. Let sit until yeast is dissolved.
2. In a large mixing bowl, combine butter, sugar, salt, yeast mixture, and about 3 cups flour. Beat on medium speed until smooth. Mix in additional flour as needed to form a soft and slightly sticky dough that holds together.
3. On a floured surface, knead dough until it is very smooth and elastic, about 8-10 minutes.
4. Place in a lightly greased bowl, and cover with plastic wrap. Let rise in a warm place until doubled, about 1 hour.
5. Turn dough onto a floured surface. Divide and shape into eight balls, each about the size of a large lemon. Roll into a rope about 18-20 inches long. Form the rope into a U shape. Twist the ends over each other, about 1/3 way down the U, and flip them over toward the bottom of the U, pinching ends to seal.
6. Fill a large pot with water. Bring water and baking soda to a boil. Drop pretzels, 2 or 3 at a time, into the boiling water. Allow to boil for exactly 1 minute. Remove with a slotted spoon, allow to drain, and place on a lightly greased baking sheet.
7. Brush melted butter over pretzels. Sprinkle with coarse salt.
8. Bake at 425 degrees for 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. Makes about 8 pretzels!
Enjoy!
For more festive recipes from The Gold Lining Girl:
Gingersnap Chocolate Ganache Truffles:
With all the pumpkin latte talk, it’s good to have a guy-friendly pumpkin recipe. I haven’t had a lot of success with yeast, but it’s worth giving it another shot!