Soft Beer Pretzel Nuggets

• 1 bottle (12 ounces) amber beer or nonalcoholic beer
• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1-1/2 teaspoons salt
• 4 to 4-1/2 cups all-purpose flour
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk
• 1 tablespoon water
• Coarse salt, optional

1. In a small saucepan, heat beer to 110u0b0-115u0b0; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Preheat oven to 425u0b0. Punch dough down. Turn onto a lightly floured surface; divide and shape into eight balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces.
4. In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels.
5. Place on greased
6. . In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
7. Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

amber, active dry yeast, unsalted butter, sugar, salt, flour, water, baking soda, egg yolk, water, salt

Taken from www.tasteofhome.com/recipes/soft-beer-pretzel-nuggets/ (may not work)