Lunch: Beer 'n' Gouda Pretzels Recipe

Ingredients

4-3/4 to 5-1/4 cups all-purpose flour
2 tablespoons sugar
1 envelope (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1 teaspoon caraway seeds
1 cup milk
1/2 cup beer or nonalcoholic beer
2 tablespoons canola oil
2 eggs, lightly beaten
1 cup (4 ounces) shredded Gouda cheese
Coarse salt

Instructions

In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120 °-130 °; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20-in. rope. Cover and let rest 10 minutes longer.
Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350 ° for 15 minutes.
Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.

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