The best part of having a husband, who brews his own beer, is all the leftover spent beer grains. I just adore using them in all my savory cooking to impart a unique flavor profile and up the whole grains in the recipe. These pretzels go well with a nice cold beer and our homemade habanero mustard.
RECIPE: Beer Grain Pretzels
Makes 6-7 Servings
Lined Baking Sheet
Oven set to 500 degrees
10.5 ounces Water
0.33 ounces Yeast
12 ounces All Purpose Flour
4 ounces Whole Grain Pastry Flour
0.1 ounces Regular Salt
0.3 ounces Sugar
6 ounces Spent Beer Grains
8 Ounces Warm Water
1 ounce Baking Soda
Sea Salt (Pacific Grey Salt preferred)
1) Begin by combining the 10.5 ounces water and yeast in a bowl. Let rest for a minute before adding both kinds of flour, salt, sugar, and the beer grains.
2) Mix into a dough but don’t over beat. Let rest for 30-60 minutes.
3) Use the kitchen scale to measure out chunks of dough at 5 ounces each.
4) Row each chunk of dough into a long snake and then twist into a pretzel shape.
5) Place the formed pretzels on the lined baking sheet.
6) In a measuring glass, combine the baking soda and the warm water. Brush the mixture over the pretzels.
7) Sprinkle with sea salt and bake for 8-9 minutes until golden brown.
8) Serve hot warm with mustard to dip them in!
The twists weren’t hard to do at all! Originally we planned on having these delicious pretzels as a light snack, but they were so good and we ate so many that it just became our dinner! I can’t tell you how they are the next day, because they disappeared fast!
I figure the spent grains and whole grain flour helps to make these hot pretzels a little healthier as well!