Categories: Snacks

Ingredients

• 12 oz. bottle amber beer
• 1 package active dry yeast
• 2 tbsp. unsalted butter, melted
• 2 tbsp. sugar
• 1 1/2 tsp salt
• 4 to 4 1/2 cups all-purpose flour
• 10 cups water
• 2/3 cup baking soda
• Topping:
• 1 large egg yolk
• 1 tbsp. water
• Coarse salt

Directions

1. In a small saucepan, heat beer to 110-115 degrees; 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 dough and let rise in a warm place until doubled, about 1 hour.

3. Preheat oven to 425. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-inch rope. Cut each rope into 1-inch 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 baking sheets. In a small bowl, whisk egg yolk and 1 tbsp. water; brush over nuggets. Sprinkle with course salt. Bake for 10-12 minutes or until golden brown. Remove nuggets from pans to a wire rack to cool.

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