Beer Bottle Pretzel Mix
Be the first to rate it
A whole wheat pretzel mix with Parmesan and herbs, split between 2 jars or bags for gifting. Each container makes about 6 pretzels once beer is added.
Ingredients
- 3 1/3 cups whole wheat flour
- 1 tablespoon sugar
- 1 package active dry yeast
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1 tablespoon dried minced onion
- 3/4 cup grated Parmesan cheese
Equipment
- mixing bowl
- pint jars
- baking sheet
Directions
- Split the dry ingredients evenly between 2 clean jars or vacuum seal bags.
Notes
Per container, add 3/4 cup beer. Mix until a shaggy dough forms, then knead on a lightly floured surface until smooth. Cover and let rise in a warm spot about 45 minutes, until doubled. Roll into a 10 x 6-inch rectangle and cut lengthwise into 6 strips. Shape each into a pretzel, cover, and let rise again until nearly doubled. Bake at 400°F for 7 to 9 minutes, until lightly browned.
Storage: dry mix about 3 months in a cool, dry place, or up to 6 months refrigerated or frozen. Pretzels about 2 days at room temperature, 4 days refrigerated, 2 months frozen. Shaped or risen dough: refrigerate, use within 24 hours.
Nutrition
Serving: 73g | Calories: 170kcal | Carbohydrates: 30g | Protein: 5.6g | Fat: 2g | Saturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 4.8mg | Sodium: 300mg | Potassium: 68mg | Fiber: 1.2g | Sugar: 1.2g | Vitamin A: 57IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 6 servings from 1/2 of the mix with 3/4 cup beer; dried minced onion counted as dehydrated onion. Brands and portions vary, so use it only as an approximation.
