Beer n Gouda Pretzels

Well, this is a first, the first recipe I have posted that required using yeast!  It is a direct result of our German Gourmet Night where I was required to make pretzels!  I was pleasantly surprised at how easy it was and how quickly it went.  I would encourage anyone to try this recipe!


Ingredients

4-3/4 to 5-1/4 cups all-purpose flour
2 tablespoons sugar
1 envelope (1/4 ounce) quick-rise yeast
1-1/2 teaspoons salt
1 teaspoon caraway seeds ( I did not use these, I don't like the taste of rye bread)

1 cup milk
1/2 cup beer or nonalcoholic beer
2 tablespoons canola or veg oil

2 eggs, lightly beaten
1 cup (4 ounces) shredded Gouda cheese
Coarse salt

Directions
1.  In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough. I only needed 4 1/2 cup of flour.

2.  Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 16 equal portions; roll each into a 14-in. rope. Cover and let rest 10 minutes longer.

3.  Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm. Yield: 16 pretzels.

Nutritional Facts
1 pretzel (calculated without coarse salt) equals 233 calories, 6 g fat (2 g saturated fat), 41 mg cholesterol, 338 mg sodium, 36 g carbohydrate, 1 g fiber, 8 g protein.