The biggest mistake I made with the pretzels was only making five.
Another great recipe taken from Paul Mercurio’s Cooking with Beer cookbook, although this doesn’t have any beer as an ingredient it’s certainly a beer worthy food.
I’ve been making a few bread related foods lately and the recipes always assume you have a fancy machine and a “dough attachment”. We don’t have a fancy machine, mostly because we’ve never needed one (dough pun!), but as I was kneading out the dough by hand I thought to myself that this was WAY more fun than watching a machine.
Once kneaded the dough has to rest and grow. The hot tip in the book is to spray a little oil into the bowl before you put the dough in to rest making it much easier to get out of the bowl later – just don’t forget to spray the whole bowl as the dough grows to about double it’s starting size.
I didn’t put too much thought into the beer matching side of things here, we had a case of Coopers Pale Ale so we had one (or two) of them. Having said that, it was a pretty good pairing of floral pale ale with sweet breadiness. They also went really well when dabbed with a little Kick Ass Hot Beer Mustard! Now that I (kinda) know what I’m doing I think there’s a lot of fun that can be had with making different pretzels and beer matching …