Bring your beer up to room temperature. DO NOT USE COLD BEER! You only need to use half of the tall boy, the other half is yours to drink while making these. Your’re welcome.
Mix in yeast and stir until dissolved
Pour in melted butter, table salt and flour and get to mixing. We started mixing this with a spoon and as soon as it was to thick we dove straight in with our hands to kneed and mix this up for about 10 minutes.
The dough will be one big ball of sticky beer-y goodness. If the dough becomes to dry pour a little more beer on it and keep mixing. There isn’t anything in life that “pouring a little more beer on” can’t fix.
Let this dough sit for about 60 minutes.
Cut the dough into 8 pieces and roll each piece into a ball. Take each ball and roll on a floured surface until you have a rope. Twist the rope into the shape of a pretzel or cut the rope into pieces to make pretzel bites.
You now have the dough that will soon become Soft Beer Pretzels topped with bacon salt! If you are making these to eat at home then continue one to the next set of instructions. If you are taking these into the wilderness as a camping snack then stop here. You can vacuum seal and freeze your pretzels at this point. When you get to camp…. finish them off and enjoy.
Heat up your oil in a pan or pot to 375 degrees (or just hot if you’re in the woods ) and fry each pretzel for about 3 minutes or until golden brown on both sides. Remove from oil and sprinkle on the Bacon Salt
Have another beer while waiting for the pretzels to cool before eating.