Lunchbreak: Pale ale pretzels, prepared by Smylie Brothers Brewing Company chef Grant Carey

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Chef Grant Carey

Smylie Brothers Brewing Company
1615 Oak Avenue
(224) 999-7320

During Chicago Craft Beer Week (May 19-29), Smylie Brothers will host a variety of events including a Beer and Smoke dinner on May 25 where Chef Carey will create and pair items cooked or prepared with smoke with Smylie Brothers beers.

Pale Ale Pretzels

1 cup water
1 Tbs + 1 tsp sugar
2 1/2 tsps yeast
7 cups all purpose flour
1 cup pale ale beer
1/2 Tbs salt
4 Tbs butter

Lye/Soda Bath:
6 cups Water
4 Tbs food grade lye Or 1/2 cup baking soda
1 egg beaten (if Using Baking Soda)

Preheat oven to 450 degrees. Mix water, sugar, and yeast in the bowl of a stand mixer to dissolve. Add the rest of ingredients and mix on low speed for 7 minutes. Use non-stick spray to coat the inside of a bowl and put the dough inside, cover with plastic wrap and let rise until 1.5x in volume. Portion into 6.5 oz logs. Let rest 20 minutes. Roll out into ropes and form into pretzels or cut into small bites or ropes. Let proof 15-30 minutes. If using lye, be careful and use latex gloves when handling as it is caustic. In a bowl, pour room temp water on top of lye and whisk to dissolve. (Alternatively, if using baking soda, bring water to a boil and add baking soda, whisk to combine). Working in batches, careful dip pretzels in Lye bath for 2 minutess face down. (If using baking soda dip pretzels for 30 seconds and use a slotted spatula to remove from water, brush beaten egg on pretzels with pastry brush only if using baking soda) Use non-stick spray on a silicone mat lined baking sheet arrange 4 pretzels and top with pretzel or kosher salt. Place in the middle rack of oven and bake for 5 minutes, rotate and bake another 5 minutes.