Pretzel Bread Bowls

Directions

1. In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast and brown sugar. Add flour, beer, melted butter and salt.
2. On the mixer's lowest setting, stir until moist, about 30 seconds. Increase to medium-low speed; mix until the dough is smooth and pulls away from the sides of the bowl, 8-10 minutes.
3. Remove the dough from the bowl; shape into a ball. Place into a lightly oiled bowl; cover with plastic wrap. Let the dough proof 1 hour in a warm spot.
4. Meanwhile, cut out 4 squares of parchment paper that are approximately 6x6-in. each; set aside.
5. Preheat oven to 400°. Divide the pretzel dough into 4 equal-sized pieces; shape each into a smooth, round ball. Place each ball on a square of parchment paper; cover with a clean towel. Let rise 30 minutes.
6. Meanwhile, add water to a large, deep pot or Dutch oven. Bring to a boil; stir in baking soda.
7. Once the dough has finished rising, carefully lift and flip the dough balls paper-side up into the boiling water, one at a time. Boil 30 seconds. Remove the parchment paper, flip and boil an additional 30 seconds. Use a slotted spoon or spider strainer to remove the boiled pretzel from the water carefully. Let drain; place back on a greased baking sheet. Repeat with the remaining dough balls.
8. In a small bowl, beat together egg and water. Lightly brush the top of each pretzel with egg wash; sprinkle generously with pretzel salt. Use a sharp knife or bread lame to slash a shallow "X" onto the top of each pretzel bread bowl.
9. Bake 14-17 minutes or until the bread bowls are deeply golden and sound hollow when tapped (an instant-read thermometer inserted into the center should read 200-205°). Remove promptly; transfer to a wire rack to cool completely.
10. To serve, use a serrated knife to cut the top from each pretzel bread bowl. Hollow out the center, leaving an edge about 1/2-in. thick. Ladle hot soup into each bowl to serve.