Pumpkin Beer Pretzels
- 1 packet active dry yeast (2 1/4 t) 1/2 cup warm water, plus 2 cups warm water 1/2 Tbsp sugar 1/2 tsp fine sea salt 1 tsp olive oil 1 cup pumpkin beer of your choice 3/4 cup all-purpose flour 1 tsp baking soda 1 egg, beaten 2/3 Tbsp coarse salt 1 Tbsp butter, melted
Pumpkin Beer Mustard (makes about 3/4 cup)
- 1/2 cup yellow mustard seeds 3/4 cup pumpkin beer of your choice 1/8 cup apple cider vinegar Pinch of black pepper Pinch of fine sea salt Pinch of cinnamon Pinch of nutmeg
Sweet Pumpkin Dip (makes about 1 cup)
- 1/2 cup pure pumpkin 1/4 cup brown sugar 1/4 cup fat free sour cream (or plain Greek yogurt) 1/4 tsp cinnamon 1/8 tsp nutmeg
- In a large bowl, sprinkle yeast over your 1/2 cup warm water. Let rest for about 5 minutes.
- Stir in sugar, salt, and olive oil. Pour in the pumpkin beer. It will get all kinds of frothy as it reacts with the yeast already in the bowl.
- With a wooden spoon, stir the flour in one cup at a time. You don't want your dough to be too sticky, but you don't want it to be too dry either. I started by adding 3 cups of flour (you can always add more in as you knead it).
- Knead the dough on a lightly floured surface for about 8 minutes. Or you can throw it in your mixer with the dough hook for about 3 minutes. As I kneaded my dough in the mixer, it started getting sticky, so I ended up adding another 3/4 cup flour in.
- Once you're done kneading, place your dough into a lightly oiled bowl. Place bowl in a warm spot, cover with a kitchen towel, and let sit for about an hour to rise.
- Punch the dough down and you're ready to form the pretzels! Start by dividing the dough into 12 balls, so you can make sure your pretzels will all be relatively the same size.
- Take one dough ball and roll it into a rope. Shape the rope into a pretzel by forming into a "u" and crossing one end down, followed by the other end.
- Mix your remaining 2 cups warm water with 1 tsp baking soda in a baking pan or other shallow dish. Dip the formed pretzels in. And then place on a greased baking sheet.
- Continue with remaining dough balls. Cover with a kitchen towel again and let rise for another 20 minutes.
- Brush each pretzel lightly with beaten egg. Sprinkle with kosher salt. And bake at 425°F for about 15 minutes.
- Right when they come out of the oven, brush them with a little melted butter.
- In a medium bowl, mix together mustard seed, pumpkin beer, and apple cider vinegar. Put in fridge for about 2 hours (or up to 2 days) to marinate.
- Transfer the mixture to a food processor and process until the mustard seeds are ground and the mixture thickens.
- Put the bowl back in the fridge until you're ready to use it. If you let it sit for a day or two, the flavors will begin to mellow.
- Mix all the ingredients together and put in the fridge until you're ready to eat.