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1
For the dough: Dissolve the yeast in the warm (not hot) water in the bowl of a stand mixer fitted with the dough hook.
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2
Let sit for 5 minutes.
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3
Add the buttermilk, light brown sugar and oil.
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4
Mix to incorporate.
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5
Add the flour and salt.
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6
Mix until the dough is elastic, 4 to 5 minutes.
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7
Place the dough in an oiled bowl and chill for 30 minutes.
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8
Oil some parchment paper and cut it into 5-inch squares.
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9
You'll need 12 squares total.
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10
Set aside.
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11
Press the dough into a 9-inch square.
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12
Using a pizza cutter, cut the dough in half horizontally.
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13
Cut each piece vertically into 6 strips (each about 1 1/4 inches wide).
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14
You should have 12 strips total.
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15
Working with one piece of dough at a time, roll the strips into 24-inch ropes, tapering the ends.
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16
Shape the ropes into pretzel shapes: Double twist in the middle and bring the ends up.
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17
Place each on an oiled square of parchment.
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18
Preheat the oven to 425 degrees F. Oil 2 sheets of parchment and fit them onto 2 baking sheets.
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19
For boiling: Bring 4 quarts water to a boil with the baking soda, brown sugar and beer.
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20
Bring to a full rolling boil, and then turn down the heat to a simmer.
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21
Working with 3 or 4 pretzels at a time, slip them into the water.
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22
The pretzels may stick to the paper.
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23
If so, just drop them into the water with the paper attached and the paper will release.
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24
Cook the pretzels for 10 seconds on one side, then flip them with tongs and boil for 10 seconds on the other side.
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25
Using a skimmer or slotted spoon, remove the pretzels and place them on the oiled parchment on the baking sheets.
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26
Continue boiling until all the pretzels are cooked and placed on the baking sheets.
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27
Brush the tops with either vegetable oil or, for fun, mustard oil.
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28
Sprinkle the tops of the pretzels with coarse salt.
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29
Bake until golden brown, 15 to 20 minutes.
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30
Let cool.
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31
Serve with mustard, cheese sauce, chocolate sauce or hummus for dipping.
