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Recipe Reviews (5 out of 5 stars)

Ghost Pepper Salted Guinness Pretzels

Yields: 1 dozen
Make this recipe how many times?
Savory Spice Shop Ingredients
Salt Kosher $3.75
Vanilla Extract Pure Madagascar -2floz $4.75
Ghost Pepper Salt 1 oz bag $2.95

Ingredients:

Directions:

Pour ½ cup cold water into the bowl of a stand mixer and sprinkle in the yeast. Rest for 3 to 5 min. until the yeast foams. Stir in brown sugar, salt, olive oil and vanilla. Lastly, pour in beer and let the yeast react. After bubbling stops, add 1 cup flour and, using the hook attachment, slowly knead in flour. Continue adding 1 cup of flour at a time until the dough forms into a smooth ball that pulls away from the bowl sides. Transfer dough to a lightly oiled bowl; cover with a towel and let sit in a warm area of the room. Allow to rise and double in size (about an hour). Preheat oven to 425 degrees. Grease 2 baking sheets and set aside. Pour remaining 4 cups of water and baking soda into a large saucepan and bring to a boil. Meanwhile, divide dough into 12 equal sized balls. Roll each ball into a ½-inch thick long rope. Curve each into a “U” shape and cross over the ends into a classic pretzel shape. Working one by one, boil each pretzel for 30 seconds. Remove each with a slotted spoon and place 4 inches apart on a greased baking sheet. Lightly brush each pretzel with the beaten egg and sprinkle with Ghost Pepper Salt. Bake 15 to 18 min. until golden brown. Immediately brush with butter and serve.

Serving Suggestions:

Best served warm with mustard for dipping.

Yields:

1 dozen

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Ghost Pepper Salted Guinness Pretzels


  • Review by: michellecainco@msn.com
    10/15/13

    These are the best pretzels ever!! I never used yeast before and it wasn't hard at all. I typically like a yellow mustard, but these were excellent with a Dijon. I will definitely make these again and again and again.

“My friend has been begging for more Mt. Evans rub since his Christmas turkey was the hit of the season. He's a pro cook and is boggle-eyed at how a turkey rubbed with Mt. Evans turned out.”

-Michael G. of Grand Junction, CO

Ghost Pepper Salted Guinness Pretzels


Yields: 1 dozen

Ingredients:

Directions:

Pour ½ cup cold water into the bowl of a stand mixer and sprinkle in the yeast. Rest for 3 to 5 min. until the yeast foams. Stir in brown sugar, salt, olive oil and vanilla. Lastly, pour in beer and let the yeast react. After bubbling stops, add 1 cup flour and, using the hook attachment, slowly knead in flour. Continue adding 1 cup of flour at a time until the dough forms into a smooth ball that pulls away from the bowl sides. Transfer dough to a lightly oiled bowl; cover with a towel and let sit in a warm area of the room. Allow to rise and double in size (about an hour). Preheat oven to 425 degrees. Grease 2 baking sheets and set aside. Pour remaining 4 cups of water and baking soda into a large saucepan and bring to a boil. Meanwhile, divide dough into 12 equal sized balls. Roll each ball into a ½-inch thick long rope. Curve each into a “U” shape and cross over the ends into a classic pretzel shape. Working one by one, boil each pretzel for 30 seconds. Remove each with a slotted spoon and place 4 inches apart on a greased baking sheet. Lightly brush each pretzel with the beaten egg and sprinkle with Ghost Pepper Salt. Bake 15 to 18 min. until golden brown. Immediately brush with butter and serve.

Serving Suggestions:

Best served warm with mustard for dipping.

Yields:

1 dozen

Thanks to:

Mike Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.