Beer Pretzel Bread Bowls

Welcome to the Foodie Extravaganza!  

We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is pretzels with an optional ingredient of caramel.  Yes, October is National Pretzel Month along with a whole array of other delightful things!! Get excited!! We hope you all enjoy our delicious pretzel treats this month and come back to see what we bring for you next month.  If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.


I knew when this month's ingredient was announced, that I wanted to try beer pretzels. I've made soft pretzels before, shaped them into hearts and even made some delicious pretzel dogs. But beer and pretzels definitely go together. And what goes with beer and pretzels? That's right, cheese! So I filled the bowls with beer cheese soup {check back Friday for the recipe for that - you'll love it!}

Though the recipe sounds a bit complicated, it really isn't - and you really want that extra step of boiling the pretzel bowls in the baking soda water in order to get the perfect pretzel texture.

I loved the flavor of the beer in this pretzel bread.  I used a beer from a local brewery - Mother Earth's Cali Creamin' Vanilla Cream Ale, which added the perfect amount of malty flavor and just a hint of vanilla.  If you can get your hands on a bottle of this, you must try it.  This may be my new favorite!

Before you check out my recipe, take a look at the other Foodie Extravaganza entries!

 

• Apple Cinnamon Pretzels with Creamy Caramel Dip  from Rebekah at Making Miracles
• Apple Pie Stuffed Pretzel Bites with Caramel Dipping Sauce from Lauren at From Gate to Plate
• Bacon and Egg Breakfast Pretzels from Cindy at Cindy's Recipes and Writing
• Caramel Apple Pretzels from  Wendy at A Day in the Life on the Farm
• Cheese Stuffed Soft Pretzels from Stacy at Food Lust People Love
• Chili Cheese Pretzel Bites from Ashley at The Recipe Rebel
• Cinnamon Raisin Soft Pretzels from Heather at girlichef
• Hopped Up Pretzel Bites with Beer-Gouda Dip from Camilla at Culinary Adventures with Camilla
• Marble Chocolate Dipped Pretzels  from Marissa at Rae Gun Ramblings
• Peanut Butter Cup Pretzel Bites from Emily at It Bakes Me Happy
• Pretzel Rolls with Caramel Dipping Sauce from Lauren at Sew You Think You Can Cook
• Soft Pumpkin Pretzels from Alexis at We Like to Learn as We Go
• Soft Pretzel Cinnamon and Sugar Sticks from Ashlee at Ashlee Marie
• Sourdough Pretzels from Kelly at Passion Kneaded
• Spicy Cheddar and Jalapeño Pretzel Bites from Kimberly at Rhubarb and Honey
• Sun Dried Tomatoes and Cheese Soft Pretzels from Rachael from Eazy Peazy Mealz

Beer Pretzel Bread Bowls

by Susan @ Love from the Kitchen

Prep Time: 30 minutes plus about 1 1/2 hours to rise

Cook Time: 25 minutes

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Ingredients (8 small bread bowls)

• 1 1/2 wheat beer
• 1 package dry active yeast
• 2 tablespoons confectioners' sugar
• 8 tablespoons butter, melted and divided
• 1 1/4 teaspoons salt
• 1 1/2 cups bread flour
• 2 cups all-purpose flour
• 2 cups very hot water
• 2 tablespoons baking soda
• Nonstick spray
• Coarse sea salt

Instructions

• In a large, non-reactive bowl, heat the beer in the microwave in 20 second increments until lukewarm, about 110 degrees.
• Add the yeast, stir, and let it activate, about 3 minutes.
• Next add the confectioners’ sugar and 4 tablespoons of the butter and stir to combine.
• Sift together the salt, bread flour, and all-purpose flour. Add to the yeast mixture and knead for about 8-10 minutes, using either the hook attachment of a stand mixer or your hands.
• Add the dough to a greased bowl and cover with plastic wrap and let it rise in a warm, moist environment until double in size, about 1 hour.
• After the dough has risen, divide it into 8 equal portions. (I like to make 8 small bowls, holding about 1/3 cup of soup - you can make 4 larger bowls if you like) Form into balls and place on a lightly floured surface.
• Cover balls with plastic wrap, allow to sit until doubled in size, about 20 mintes.
• Preheat oven to 375.
• Fill a large pot with water, making sure there is room for it bubble up without spilling over, but deep enough for the large dough balls. Bring water to a boil, add the baking soda. Cut an X into the top of each ball. Gently place one of the balls in the baking soda water and cook, turning once, for about 30 seconds. Remove from water and place on a baking sheet covered with a Silpat, or sprayed with cooking spray, cut side up. Repeat for all bread balls.
• Brush liberally with melted butter, sprinkle with salt.
• Bake at 375 for 25 minutes, or until a dark golden brown in color.

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