Guinness Beer Pretzels with Sumac Hot Honey Dip
The first of the Irish series for St. Patrick’s Day! Classic pretzel recipe finished with velvety Guinness notes against a spicy honey mustard dip. Truly hits all the flavor profiles in the best way. And believe me, there were NO crumbs left! I divided the dough and made pretzels of all different sizes, plus pretzel bites because, c’mon. This creative twist on pretzels will have you going back for seconds… and thirds….
Ingredients
DOUGH
1 12oz bottle Guinness beer
1 package (1/4 oz) active dry yeast
2 tbsp unsalted butter, melted
2 tbsp sugar
1 1/2 tsp salt
3 cups all-purpose flour, plus more as needed for shaping/rolling out dough
10 cups (roughly) water
2/3 cup baking soda
EGG WASH PRE-BAKE
1 large egg yolk
1 tbsp water
Coarse salt, optional
SPICY HONEY MUSTARD DIP
2 tbsp honey
3-4 tbsp dijon mustard
1 tsp sumac
1/4-1/2 tsp cayenne pepper*
*I have used Calabrian chili powder in place of cayenne and it works lovely!
Instructions
In a small saucepan, heat Guinness beer to 115° F (46.1° C); remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and flour; beat on medium speed or stir with a wooden spoon until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 7-9 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled in size, about 1.5-2 hours.
Preheat oven to 425° F (218° C). Punch dough down. Turn onto a lightly floured surface; divide and shape the dough into 8 balls. Roll the dough balls into 24-in. ropes. Curve ends of the ropes to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal.
**Note: To Make Pretzel Bites - Divide and shape into eight balls; roll each into a 12-in. rope. Cut each rope into 1-in. pieces. Boil and top as directed; bake at 400° F (204° C) for 6-8 minutes or until golden brown.
In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. A kitchen towel works well too. Repeat with pretzel bites; you can do up to 10 at a time in the pot.
Working quickly, place the drained pretzels and pretzel bites about 2 in. apart on greased baking sheets. In a small bowl, whisk the egg yolk and water with a fork and brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool.
Whisk the honey, dijon mustard, sumac, and cayenne together in a small bowl and transfer to a serving bowl to serve with the pretzels. Enjoy!
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