James Joyce, Finnegans Wake
Yield: 8 Prep Time: 1 Hour and 30 Minutes. Cooking Time: 12-14 Minutes. Total Time: 2 Hours.
Ingredients:
3/4 Cup water
2 1/4 tsp active dry yeast (1 pkg)
1 Tbsp granulated sugar
4 - 4 1/2 Cups all purpose flour
2 tsp salt
2 Tbsp unsalted butter, melted
3/4 Cup Guinness
1/3 Cup baking soda
8 Cups water
1 egg
Course sea salt
Directions:
Heat 3/4 cup water to 115-120 degrees in a large measuring cup, add yeast and sugar. Allow to rest for 5-10 minutes.
Meanwhile, in the bowl of a stand mixer add 4 cups of flour and salt. Measure out Guinness and melt butter.
When yeast has proofed, slowly add to dry ingredients with mixer on low, followed by Guinness and butter. Add additional flour as needed until dough is no longer stick and is manageable.
Shape dough into a smooth ball, transfer to a large greased bowl. Flip dough once to coat completely with oil. Cover and allow to rise in a warm location for one hour or until doubled in size.
Preheat oven to 450 degrees. Prepare two baking sheets with parchment paper. Bring 8 cups of water to a boil with baking soda. In a small bowl, beat one egg with 1 tbsp of water.
Divide dough into 8 equal portions, weighing if possible. Grease your hands lightly with oil, shape dough into a 24" rope. Form a 'U' shape crossing the ends over each other and twisting once, then bringing the ends down to the bottom of what was the 'U' to complete the pretzel shape. Place on prepared baking sheet. Repeat with remaining balls of dough.
Carefully place shaped pretzels in boiling water, one at a time, for 30 seconds. Use a spatula to remove the pretzels from the water, placing back on parchment lined baking sheets. Brush each boiled pretzel well with egg wash and immediately sprinkle with coarse sea salt.
Bake for 12-14 minutes.
Enjoy warm.
http://www.bakedbyrachel.com/soft-guinness-pretzels-with-sea-salt/
