Heat up St. Patrick's Day with Ghost Pepper Salted Guinness Pretzels
These are some special pretzels with cup o' Guinness in the dough and some hot sprinkles that will get your lips a tinglin'!
1packet active dry yeast
1 1/2tsp.brown sugar
1cupGuinness or stout beer
2Tbsp.Savory Spice Shop Ghost Pepper Salt
Pour a 1/2 cup of cold water into the bowl of a stand mixer and sprinkle with yeast. Let stand for 3-5 minutes until the yeast foams before stirring in the brown sugar, salt, olive oil, and vanilla. Then pour in the beer and let the yeast react.
Begin adding the flour 1 cup at a time into the yeast mixture and, using the hook attachment (set on the second setting) slowly blend in the flour until the dough forms a smooth ball and pulls away from the side of the bowl. Transfer the dough to a lightly oiled bowl. Cover with a dish towel and set in a warm area of the room. Allow to rise until double in size - about one hour.
Preheat the oven to 425 degrees F. Grease two baking sheets and set aside.
Pour the remaining 4 cups water and baking soda into a large saucepan and bring to a boil. Meanwhile divide dough into 12 equal sized balls.Roll each ball into a 1/2 inch thick long rope (about 8 inches long). Curve each into a "U" shape and cross over the ends into a classic pretzel shape. Next, working one by one, boil each pretzel for 30 seconds. Remove with a slotted spoon and place 4 inches apart on a greased baking sheet.
Lightly brush each pretzel with the beaten egg and sprinkle with Ghost Chile Salt. Bake 15-18 minutes until golden brown. Remove from oven and immediately brush with butter and any other toppings of your choice.
Best when served warm.
Recipe courtesy of Mike Johnston, Savory Spice Shop founder
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