📖 Instructions

1. First, warm the beer: In a small saucepan, gently warm the beer over low heat. You don't want it to boil, just become lukewarm – about 90-100°F (32-38°C). This helps activate the yeast.
2. Activate the yeast: In a large mixing bowl, combine the warmed beer, sugar, and yeast. Let it stand for about 5-10 minutes until the mixture becomes foamy. This means the yeast is alive and kicking!
3. Mix the dough: Add the melted butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. If you're using a stand mixer, use the dough hook attachment.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it becomes smooth and elastic. Alternatively, knead in the stand mixer for about 5 minutes. The dough should be slightly tacky but not sticky. This might seem like a lot of work, but it’s whats going to give you that perfect pretzel texture. Honestly.
5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size. This is where the magic happens!
6. Prepare for shaping: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. Punch down the risen dough to release the air.
7. Shape the pretzels: Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 24 inches long. Shape each rope into a pretzel: form a U-shape, cross the ends over each other, and press them onto the bottom of the U.
8. The lye bath: In a large stainless steel or heat-resistant bowl, carefully dissolve the lye in the cold water. Remember, always add lye to water, not the other way around, to avoid splattering. Wear gloves and eye protection. This step is crucial for that authentic pretzel flavor and color. It's also a bit scary, I won't lie.
9. Dip the pretzels: Gently lower each pretzel into the lye solution using a slotted spoon. Dip for about 20-30 seconds. This gives them that characteristic dark crust. Remove the pretzels and place them on the prepared baking sheet.
10. Score and salt: Using a sharp knife or a lame, make a shallow cut across the belly of each pretzel. This helps them expand during baking. Sprinkle generously with pretzel salt.
11. Bake: Bake for 12-14 minutes, or until the pretzels are a deep golden brown. Keep an eye on them – they can burn quickly!
12. Cool and serve: Remove the pretzels from the oven and let them cool on a wire rack for a few minutes before serving. Serve warm with your favorite dipping sauces, like mustard, cheese sauce, or even a beer cheese dip. Trust me on that last one.