METHOD

1. Warm the beer to 45°c or if you haven’t a thermometer to lukewarm temperature
2. In a stand mixer with the dough hook attached, add the warm beer, sugar & salt, then sprinkle the yeast on top. Let the mixture sit for about 5 minutes, or until it starts to get frothy.
3. Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together.
4. Increase the mixer speed to medium and knead for 4-5 minutes. (If you haven’t got a mixer with a hook then you can mix as above & then have to knead it by hand until it is smooth)
5. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).
6. In a clean bowl, add enough oil to brush/coat the side of the bowl.
7. Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil.
8. Cover with a tea towel  or gladwrap , then allow to rise for about an hour, until the dough has doubled in size.
9. Preheat oven to 220°c
10. Line two baking trays with silicone cooking mats or greaseproof baking paper
11. Mix the Bi-carb soda & water in a large saucepan & bring it to the boil.
12. Turn the dough onto a lightly floured surface and divide into 8 equal pieces.
13. Roll into a rope shape 60cm long, then bring the two ends of the rope up to form a “U” shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the “U” to form the pretzel shape, pinch the seams down.
14. When all pretzels are shaped, add them 2 at a time to the pot of boiling water & boil them for 30 seconds. Then remove them from the water with a large spatula and place on the baking trays.
15. Brush each pretzel with the egg mixture and sprinkle them with salt.
16. Bake for 12-15 minutes or until browned.