German Snackboard with AleSchmidt Oktoberfest
Pretzel bites with a beer mustard dip and German sides
For the Pretzel Bites
– 1/4 cup AleSmith Oktoberfest beer, warm
– 2 tablespoons cane sugar
– 1 package active dry yeast (2 1/4 teaspoons)
– 3 cups all-purpose flour, plus more for dusting
– 1 1/2 teaspoons kosher salt
– 4 tablespoons unsalted butter, melted
– 6-8 cups water
– 1/2 cup baking soda
– 1 egg
– 1 tablespoons water
– Flakey sea salt
1. Heat beer to 115 degrees in a microwave-safe bowl. Add the sugar and stir until dissolved.
2. Pour in the yeast and gently stir, then allow to sit for 8 minutes. During this time, the yeast will activate and begin to foam.
3. While the yeast is activating, combine the flour, salt, and melted butter in a large bowl.
4. Add the yeast mixture. Use an electric mixer to combine. The dough will still be sticky but will be able to form a ball. If it is too sticky, add a tablespoon of flour at a time.
5. Transfer the dough to a lightly dusted workspace and knead the dough for 6 minutes.
6. Place in a warm bowl that has been greased and cover with a cloth or Saran Wrap.
7. Place in a warm spot to rise. Allow 1-2 hours for the dough to double in size.
8. Preheat the oven to 425 degrees Fahrenheit and place parchment paper on a large baking sheet.
9. Punch down on the dough and transfer back to a lightly floured surface.
10. Divide the dough into 8 balls, and roll each in a rope (roughly 12 inches long).
11. Use a sharp knife to cut twelve 1” pieces. Repeat with the rest of the dough balls.
12. Combine the water and baking soda in a large pot and bring to a boil. Drop 12 pieces of dough into the water at a time, only cooking for 30 seconds.
13. Remove from the water and place on a plate lined with paper towels and repeat with the rest.
14. Finally, transfer the pieces to the prepared baking sheet. Whisk together the egg and water, then brush over each pretzel bite. Sprinkle with flakey sea salt.
15. Bake for 12-15 minutes, or until golden brown. Then allow to cool and enjoy.
For the Beer Mustard Dip
– 1/2 cup of AleSmith Oktoberfest beer
– 3/4 cup yellow mustard
– 2 tablespoons brown sugar
– 2 teaspoons apple cider vinegar
– 1 teaspoon Worcestershire sauce
1. Bring the beer to a simmer in a small saucepan until reduced (5 mins).
2. Stir in the mustard, brown sugar, apple cider vinegar and Worcestershire sauce. Remove from heat and allow to cool.