Leftover beer bread baking

We had a party last weekend and had several cans of Yuengling lager left over.  I found a really great recipe for a beer pretzel bread to try out.

Beer Pretzel Bread
Recipe adapted from Baked By Rachel

Ingredients:

• 1 1/4 C beer
• 1 pkg rapid rise yeast
• 1 tsp sugar

• 3C bread flour
• 1 tsp salt

• 1/3C baking soda

• 3 tbsp butter, melted
• Course salt, for topping

Method:

Microwave the beer in 30-second intervals until it is warm.  Pour into the bowl of a stand mixer, add yeast and sugar and cover with a towel to proof for 7 mins.  With your dough hook add the flour and salt until the dough pulls away from the sides of the bowl.  You may need to knead in a little more flour.  Transfer to a oil-sprayed bowl and cover with a towel to rise for an hour.  Once risen, cut into 4 balls and let them rise again for 25 mins on parchment.  Preheat the oven to 375 and bring 3 inches of water to boil in a stock pot.  Once the water is at a rolling boil add the baking soda, careful it will bubble up so be prepared.  Cut an X into the top of each roll and drop them into the water.  Boil them for 30 seconds on each side and then take them out and place them on a parchment lined baking sheet.  Brush with melted butter and sprinkle with sea salt.  Bake for about 25 mins until dark brown on top.