Soft Beer Pretzels

Heat beer to 110º-115ºF in a small saucepan; remove from heat. Dissolve the yeast.

In the bowl of a stand mixer, mix butter, sugar, 1 1/2 teaspoons salt, beer-yeast mixture, and 3 cups of flour. Beat on medium speed until smooth. Mix in the rest of the flour in 1/2 cup quantities until the dough is soft and sticky.

Knead dough on a floured surface until it is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning over so that the top is greased, and cover with plastic wrap and set in a warm place to rise until doubled, about 90 minutes.

Preheat oven to 425ºF. Punch the dough down and place on a lightly floured surface. Divide it and shape it into eight equal-sized balls. Roll each into a 24-inch rope. Form it into a circle, then twist ends once and press down over the opposite end of the circle to make the pretzel shape.

In a large pot, boil the water and baking soda. Drop pretzels in one at a time and cook for 30 seconds. Remove with a slotted spoon and drain well on paper towels.

Place on greased baking sheets 2 inches apart. Whisk egg yolk and water in a small bowl, then brush over each pretzel. Sprinkle with coarse salt and bake 10–12 minutes or until golden brown. Remove to a wire rack to cool.

Eat the pretzels warm out of the oven, or freeze cooled pretzels in resealable plastic bags (microwave each one on high for 30 seconds to reheat).