Ingredients
Dough
- Warm Guinness (1 1/2 Cups | 105-110 Degrees)
- Salt (2 Teaspoons)
- Sugar (2 Teaspoons)
- Dry Yeast (1 Packet)
- Flour (4 1/2 Cups)
- Butter (4 Tablespoons – Melted)
- Baking Soda (1 Cup)
- Water (12 Cups + 1 Tablespoon)
Filling
- Corned Beef Brisket (2 Cups – Thinly Sliced)
- Swiss Cheese (2 Cups – Shredded)
- Sauerkraut (1 Cup – Some Liquid squeezed out)
- Thousand Island Dressing (1/2 Cup + Dipping)
Instructions
- In a Large Mixing Bowl, Whisk the Salt and Sugar into the Warm Guinness, then add the Yeast.
- Let stand for about 5 Minutes then add the melted butter and combine.
- Add the Flour into the liquid ingredients. Mix until well combined
- On a lightly oiled surface, knead the dough for 6-9 minutes, or until elastic and smooth.
- Rub a little oil in the Large Mixing Bowl. Return dough to oiled bowl, cover with a damp cloth, and leave in a warm location until dough has risen for about an hour.
- While the dough is rising, combine the filling ingredients, and set aside.
- Bring the 12 cups of water to boil then add the baking soda.
- Preheat over to 450 Degrees
- Beat Egg and Water together and set aside.
- Once risen, work the dough by hand on a lightly oiled surface and form into a large rectangle (roughly 25″ x 16″). Cut into 10 equal portions (roughly 5″ x 8″ each one). Spread the filling ingredients into the 10 dough portions.
- Carefully roll up the sides and press lightly to seal.
- One at a time, gently lower the pretzels into water bath for 30 seconds, turning half way through.
- Remove with slotted spoon.
- After all of them have been submerged, brush each pretzel with egg wash then sprinkle kosher salt over the top
- Bake for 10-13 Minutes or until golden to dark brown.
- Serve with a side of Thousand Island Dressing
