Wasabi & Beer Pretzels Two Ways

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My mom and I differentiate spice by tongue-burn and nose-burn. Wasabi goes in the nose-burn category which makes it one of her favorite condiments. She loves nose-burn spice.

Beer & Wasabi Pretzels Two Ways (6)

I felt inspired today to add it to something. I went looking through our cupboards and found some cans of beer that have been in there for months, and boom, my pretzel idea was born.

Beer & Wasabi Pretzels Two Ways (2)

I thought about calling these “Super Happy Samurai Ninja Pretzels”, or maybe “Beer-Belly Sumo Wrestler Pretzels”, but decided that these names were both too long and not descriptive enough.

Beer & Wasabi Pretzels Two Ways (3)  This recipe is for either hard or soft pretzels, depending on what you like. My family likes both so I did half and half.

Beer & Wasabi Pretzels Two Ways (4)  

I think these were too much of a hit in my house because they were nearly gone in about 10 minutes, no joke. They don’t have a ton of heat so if you like the burn, add more wasabi. You can also dip in wasabi paste or horseradish mustard for some serious sinus clearing. Beer & Wasabi Pretzels Two Ways (7)

Wasabi & Beer Pretzels Two Ways

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Yield: 36 Hard Pretzels, 16 Small Soft Pretzels, or 8 Large Soft Pretzels

Wasabi & Beer Pretzels Two Ways

Ingredients

  • 12 ounces (1 can) beer
  • 1 tablespoon active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons wasabi powder (or more to taste)
  • 4 - 4 1/2 cups flour
  • water for boiling
  • 1 teaspoon baking soda (for soft pretzels)
  • 1 egg yolk plus 2 tablespoons water
  • pretzel salt

Instructions

  1. In a small saucepan, heat beer to 110°-115° F; remove from heat. Stir in yeast until dissolved. In large bowl combine butter, sugar, salt, wasabi, and 3 cups flour. Add remaning flour as needed until dough forms a ball (the dough will be a little sticky from the beer). Turn out onto lightly floured surface and knead until smooth and elastic. Grease a medium bowl and place dough in it. Cover with plastic wrap or towel and place in a warm place to rise until doubled in size.
  2. For Soft Pretzels:
  3. Pre-heat oven to 400 degrees F. Fill wide pot about 1/3 of the way with water and add baking soda; bring to a boil. Line 2 half sheet baking pans with parchment and grease; line a third with paper towels. Divide dough into balls: 8 for large pretzels and 16 for small pretzels. Stretch pretzels into ropes and twist into pretzels. Dip pretzels 1 or 2 at a time into boiling water and boil for 30 seconds. Remove to paper towel lined pan. Repeat until all pretzels are boiled. Place pretzels on parchment lined baking sheets about 1 inch apart. Mix egg yolk with 2 tablespoons of water; brush over tops of pretzels and sprinkle with pretzel salt. Bake for 12 - 15 minutes until golden brown; remove and cool.
  4. For Hard Pretzels:
  5. Pre-heat oven to 375 degrees F. Fill wide pot about 1/3 of the way with water; bring to a boil. Line 3 half sheet baking pans with parchment and grease; line a fourth with paper towels. Divide dough into about 36 balls. Stretch balls into ropes about 5 inches long. Dip pretzels 1 or 2 at a time into boiling water and boil for 30 seconds. Remove to paper towel lined pan. Repeat until all pretzels are boiled. Place pretzels on parchment lined pans about 1/4 inch apart. Mix egg yolk with 2 tablespoons of water; brush over tops of pretzels and sprinkle with pretzel salt. Bake for 12 - 15 minutes until golden brown; remove and cool.

Notes

Be sure to grease parchment well or they will stick (I learned the hard way).

http://gringalicious.com/wasabi-beer-pretzels-two-ways/

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