Directions

1. 1

   Pour ¾ cup cold water into the bowl of a stand mixer and sprinkle in the yeast. Rest 3 to 5 minutes, until the yeast foams.

2. 2

   Stir in the brown sugar, Kosher Salt, 1½ Tbsp. olive oil, and Pure Madagascar Vanilla Extract. Pour in the Guinness and let the yeast react until the bubbling subsides.

3. 3

   Add 1 cup of the flour and knead it in slowly with the dough hook. Continue adding flour 1 cup at a time until the dough forms a smooth, only-slightly-tacky ball.

4. 4

   Lightly oil a large bowl with the remaining olive oil, place the dough inside, cover, and let rise in a warm spot about 1 hour, until doubled.

5. 5

   Heat the oven to 425°F and line two baking sheets with parchment. Divide the dough into 18 equal pieces. Roll each into a rope about 20 inches long and twist into a classic pretzel shape.

6. 6

   In a wide pot, bring the 6¾ cups water to a boil and whisk in the baking soda. Boil each pretzel 20 to 30 seconds, then lift onto the prepared sheets with a slotted spoon.

7. 7

   Brush each pretzel with the beaten egg and sprinkle generously with Ghost Pepper Salt. Bake 12 to 15 minutes, until deeply golden.

8. 8

   Brush the warm pretzels with the melted butter just before serving. Best warm, with a stoneground spicy or sweet honey mustard for dipping.