Recipe Origin European
Rating
No Reviews
Servings 2
Preparation 30 min 00:30
Cook 15 min 00:15
Ready in 1 hour 45 min 01:45
Difficulty Experienced
Cooking Method Bake
Ingredients Alcohol Flour Grains
Equipment Camp Oven
Recipe Type Afternoon Tea Baked Goods Bread Hand Food
Share:
Two beer pretzels sitting on a chopping board ready to eat

Beer Pretzels

This is an easy recipe to make two large beer pretzels. The recipe calls for a Pilsner but you can use whatever beer you have at hand.

It is a yeast bread so if cooking outdoors you need to be very conscious of temperature. Think of direct sunlight or shade depending on the day, and also be cautious of breezes. It is sometimes best to create a temporary proofing box so you can control these conditions better.

You can step it up by using a gourmet salt to sprinkle on the top like a smoked salt or spicy salt.

Ingredients

1 teaspoon dried yeast

1/4 teaspoon sugar

150ml Pilsner beer, or beer of your choice

1 1/2 cups bread flour

1/4 teaspoon salt

30g butter, melted

1 egg yolk, lightly beaten

course sea salt or kosha salt, to garnish

Equipment

bowl

baking tray

camp oven

Recipe Directions

  1. In a small bowl add the yeast, sugar, and warm beer, then stir well. Then leave in a warm place to activate.
    Tip: ‘Warm’ in baking us usually around 100 degrees F | 38 degrees C

  2. In a large bowl add the flour and salt, create a well in the center. Add the yeast mixture and melted butter then mix into a rough dough.

  3. Turn the rough dough out onto a floured surface and knead for 10 minutes until of and elastic.

  4. Place the kneaded dough into an oiled bowl, cover with plastic wrap or a clean kitchen towel, and set aside in a warm place for an hour or until roughly doubled in size.

  5. Punch down the dough and knead again for 2 to 3 minutes. Half the dough into 2 even balls.

  6. Roll each dough ball into a long rope-like piece about 40cm (16 inches) long. Circle and knot into a pretzel shape on a tray. Repeat with the other ball of dough.

  7. Cover the pretzels with a clean kitchen towel then leave to rise in a warm place for 20 to 30 minutes.

  8. Preheat a camp oven to 180 degrees C (355 degrees F).

  9. After the second rise is completed, brush the pretzel with the beaten egg yolk and sprinkle with salt. Bake in the preheated camp oven for 15 minutes until golden brown or cooked through. Serve warm with melted butter.

No comments

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe Origin European
Rating
No Reviews
Servings 2
Preparation 30 min 00:30
Cook 15 min 00:15
Ready in 1 hour 45 min 01:45
Difficulty Experienced
Cooking Method Bake
Ingredients Alcohol Flour Grains
Equipment Camp Oven
Recipe Type Afternoon Tea Baked Goods Bread Hand Food
Share: