Beer Pretzel Bowls
Ingredients
3 C bread flour
1 tsp salt
1 tsp granulated sugar
1 1/4 C beer
2 1/4 tsp rapid rise yeast
1/3 C baking soda
3 tbsp unsalted butter, melted
Course salt, for topping
Directions
In the bowl of a stand mixer, combine flour, salt and sugar.
In a heat safe measuring cup, microwave beer in 30 second intervals until it reaches 110-115F°. Add yeast, allow to sit for 5-10 minutes to begin activating.
Turn mixer on low, slowly pour beer mixture in. Mix until dough pulls away from bowl and begins forming a ball.
Lightly grease a large bowl with olive oil. Transfer dough ball to prepared bowl, cover and allow to rise until double in size – roughly 45-60 minutes. Divide into four equal portions, forming each into a smooth ball. Cover with a clean kitchen towel and allow to rise for an additional 20-30 minutes.
Preheat oven to 375F°.
Add 3 inches of water to a large stockpot, bring to a boil. Carefully add baking soda (*this will bubble up immediately). Using a sharp knife, slash an ‘x’ into the top of each ball of dough. Carefully add to boiling water, cooking each side for 30 seconds. Transfer to a baking sheet lined with parchment paper or a silicone baking sheet.
Generously brush with melted butter and sprinkle with course salt.
Bake for 25 minutes or until a dark golden brown. Cool on a wire rack.
Remove dome top and hollow out all but 1 inch around the exterior if using as a bowl.
