For the Dough
2 1/4 teaspoon yeast
1/4 teaspoon salt
2 teaspoon sugar
1/4 cup warm water
1 cup beer (an IPA will work great)
3 cups flour
1/4 teaspoon Ghost pepper salt from savory spice
2 tablespoon butter, softened
For the Bath
1/4 cup baking soda
Flaky salt, for sprinkling
1. Combine the yeast, salt, and sugar in a small bowl. Add the warm water and let sit for 5 minutes or until foamy.
2. In a large bowl, whisk together the flour and ghost pepper salt.
3. Cut the softened butter into the flour until the mixture resembles coarse crumbs.
4. Add the beer to the yeast mixture (it will foam!) and stir briefly to combine. Then add to the flour and mix until the dough comes together.
5. Turn onto a lightly floured surface and knead for 5 minutes, or until no longer sticky. Cover with plastic wrap (just leave it right on the counter) and let rise for 30 minutes.
6. Line a baking sheet with parchment and lightly oil the paper. Set aside.
7. Divide the dough into 32 pieces, keeping the unrolled pieces covered with plastic while you work.
8. Roll one ball into a 12-inch long rope. Form a U shape and twist the ends together twice. Fold the twisted part backward onto the center of U shape to form a circle. Gently press the ends of the rope onto the dough to seal.
9. Transfer to the prepared baking sheet, and repeat with the remaining dough.
10. Let rise for 20 minutes. While you wait, preheat the oven to 475 degrees. Fill a large pot with at least 5 inches of water and bring the water to a boil.
11. When the pretzels have risen and the water is boiling, add the baking soda to the water and gently transfer as many pretzels that will fit comfortably to the bath. Cook for a minute on each side and return to the baking sheet.
12. Sprinkle with salt and bake for 12-15 minutes or until golden brown.
Serve warm with mustard.
Submitted by show host Mark