Beer ‘N’ Gouda Pretzels

• 4-3/4 to 5-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 envelope (1/4 ounce) quick-rise yeast
• 1-1/2 teaspoons salt
• 1 teaspoon caraway seeds
• 1 cup whole milk
• 1/2 cup beer or nonalcoholic beer
• 2 tablespoons canola oil
• 2 large eggs, lightly beaten
• 1 cup shredded Gouda cheese
• Coarse salt

1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120u0b0-130u0b0; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20-in. rope. Cover and let rest 10 minutes longer.
3. Twist into pretzel shapes. Place on greased
4. ; brush with eggs. Bake at 350u0b0 for 15 minutes.
5. Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm.

flour, sugar, yeast, salt, caraway seeds, milk, nonalcoholic, canola oil, eggs, gouda cheese, salt

Taken from www.tasteofhome.com/recipes/beer-n-gouda-pretzels/ (may not work)