PRETZEL DOUGH USING BEER

1 1/2 cups flat beer
3 3/4 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 tablespoons butter
1 1/2 teaspoons active dry yeast (or 2 teaspoons rapid-rise yeast)
1 egg, beaten
Coarse salt, poppy seeds or sesame seeds

Follow the dough cycle on the bread machine, using beer, flour, sugar, salt, butter and yeast.

Turn the dough onto a lightly floured board. Divide into eight pieces. Divide each again into six pieces (48 pieces). Roll each piece into a rope about 20 inches long and the thickness of a pencil.

Shape into pretzels. Place 1 inch apart on well-greased cookie sheets. Brush with the beaten egg and sprinkle with coarse salt, poppy seeds or sesame seeds.

Bake at 400 degrees for 10 to 20 minutes.

For soft, chewy pretzels, serve warm from the oven. For crispy pretzels, place on ungreased sheets in a cool oven and allow to stand for 3 hours or overnight.

Source: Judy Christian, Westerville in Columbus (OH) Dispatch, February 27, 2002