Ingredients: 

1/2 cup warm water
2 tablespoons light brown sugar
2 1/4 teaspoons active dry yeast
1 cup pumpkin beer or any beer you love
1/2 cup (1 stick) unsalted butter melted
1 1/2 teaspoons kosher salt
4 1/2 cups Flourish Flour
1/4 cup baking soda for boiling the pretzels
1 egg beaten, for brushing before baking
coarse sea salt or pretzel salt

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Instructions: 

1. Combine the water, brown sugarand yeast in the bowl of a stand mixer and mix with the dough hook untilcombined. Let sit for 5 minutes.

2. Add the beer, melted butter, salt and flour to the mixtureand mix on low speed until combined. Increase the speed to medium and continuekneading until the dough is smooth and begins to pull away from the sides ofthe bowl, about 3 to 4 minutes. If the dough appears too wet, add additionalflour, 1 tablespoon at a time. 

3. Remove the dough from the bowl,place on a flat surface and knead into a ball with your hands. Coat a largebowl with canola oil, add the dough and turn to coat with the oil. Cover with aclean towel or plastic wrap and place in a warm spot until the dough doubles insize. This will take about 1 hour.

4. Preheat the oven to 425 degreesF. Bring a large pot of water to a boil.

5. Remove the dough from the bowl and place on aflat surface. Divide the dough into 8 equal pieces. Roll each piece into a longrope. To shape into pretzels, take the right side and cross over to the left.Cross right to left again and flip up. Slowly add the baking soda to theboiling water. Boil the pretzels in the water solution, 1-2 at a time for 30seconds, splashing the tops with the warmed water using a spoon. Remove with alarge flat slotted spatula or a spider. Place 4 pretzels on each baking sheet,brush the tops with the egg wash and season liberally with sea salt. Bake for10 to 15 minutes or until pretzels are golden brown.

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Recipe Courtesy of Cooktop Cove