beer & garlic pretzels

After far too many vodka sodas last night I decided it would be a good idea to sing the anthems from the Rugby World Cup. Obviously I nailed Irelands Call and Flower of Scotland but needed the lyrics to the Australian one (I know, how un Australian). As the fiancé passes me his phone I drop it. Did I mention I was in a pool? So here we are… my ‘please forgive me for ruining your phone’ beer pretzels.

Beer & Garlic Pretzels
Makes 12
Adapted from Gourmet Traveller

Ingredients
One sachet of yeast
2tsp sugar
180ml beer at room temperature
635g Tipo 00 flour
4 cloves of garlic, crushed
40g butter at room temperature
50g bicarb of soda
1 egg
1tbs sea salt

Method
Combine the yeast, sugar and 60ml of the beer in the bowl of a stand mixer and leave to foam – about 3 minutes.

Add the flour, garlic, the remaining beer, butter and 200ml of warm water and mix on a medium speed with the dough hook attachment for 8-10 minutes. Check here in case you need to add a little water to loosen the dough.

Once the dough is soft, place it in a large oiled bowl and leave for an hour to double in size.

Pre heat your oven to 180. Cut the dough in half then with each half cut into six pieces. Roll each piece into a log then create a U shape and fold the ends over each other and press into place. Bring a large pot of water to the boil then add the bicarb soda. Gently place the pretzels in the water one at a time at leave for 30 seconds only before gently removing and placing on a lined baking tray.

Once each pretzel has been blanched brush with the egg and sprinkle with sea salt. Bake in the oven for 25 minutes switching the position of the trays in the oven half way through. Eat these on the same day as baking as they will go super chewy 1-2 days later.