While they don’t taste exactly the same as homemade, from scratch, pretzels, they do have a nice chewy crust and a soft fluffy interior and take little time at all to make.
Recently I made my first batch of soft pretzels using Pillsbury Pizza Dough and the traditional method of dunking the dough into a hot bath of water and baking soda. They were super easy and I liked that I could create cool shapes out of the dough easily.
When the beer dipped pretzels came out of the oven, I was surprised to see how much lighter in color they were compared to the pretzels that had been dipped in a water and baking soda solution, and was even more surprised at the very subtle flavor difference. The water dipped pretzel was one of my earlier attempts and the design wasn’t quite right. It sat on my kitchen counter for three days before this picture was taken.
In the future I will probably just use the water bath, just because I always have water on hand, but do think the party guests on Super Bowl Sunday will appreciate the beer dipped pretzels and think they are cool.
Salted Beer Soft Pretzel Footballs (makes 6)
1 tube Pillsbury Thick Crust Pizza Dough
2 – 12 ounce cans beer or 3 cups water
3 tablespoons baking soda
pretzel salt or kosher salt
pizza wheel or knife
large slotted spoon or flat strainer
baking pans lined with non-stick tin foil or a non-stick mat
Preheat oven to 400 degrees Fahrenheit.
For each pretzel you’ll need 2 thick long pieces, 2 thick short pieces, 1 long thin piece, and 3 very short thin pieces.
- Do not pick up and move your pretzels or they will stretch out and loose their shape. This is why I didn’t shape them before they went into the beer bath.
- Keep your hands clean and wet, this will make working with the sticky dough easier.
- Pinch together the seams with your wet fingers.
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