Cooking for Luv: Vegetarian + Vegan Recipes
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Denver Broncos Pretzel Monkey Bread with Denver Stout Salted Caramel Sauce

02 Feb Denver Broncos Pretzel Monkey Bread with Denver Stout Salted Caramel Sauce

One more for my Fox Sports Superbowl campaign, this one’s all about celebrating the incredible craft brew culture in Colorado for those Broncos fans out there. I don’t ever bake, but this is totally a dessert I can get behind (and this caramel sauce is the best thing I’ve ever made!). The pull apart bread is made easy with pre-made pretzel dough (you can use biscuit dough too) and made INSANE with a Denver Milk Stout Caramel sauce and crunchy Maldon sea salt flakes. Eat this one fresh out the oven for best consistency (doesn’t keep too well, but honestly- it won’t last more than 5 minutes without getting devoured).

Denver Broncos Pretzel Monkey Bread with Denver Stout Salted Caramel Sauce
Serves 8
Total Time
50 min
Total Time
50 min
Stout Caramel
  1. 12 ounces Colorado brewed Left Hand Milk Stout
  2. 3 tablespoons butter
  3. 1 1/2 cups brown sugar, packed
  4. 1 cup heavy cream
  5. 1 teaspoon vanilla
  6. 1/4 teaspoon salt
  1. 1 tablespoon butter (to coat the pan)
  2. 2 cans of pretzel dough
  3. 1/2 cup granulated sugar mixed with 2 teaspoons cinnamon
  4. Maldon sea salt flakes for garnish
  1. Preheat oven to 350 degrees
  2. Coat the inside of a bundt pan very well with butter, getting in all the cracks (it will stick when you try to flip at the end if it isn’t well coated- more is best!).
  3. Bring a pot filled with the stout to a boil over high heat. As soon as it boils, reduce heat to medium low and simmer for 10 minutes.
  4. Stir in brown sugar, salt, and butter and simmer for about 10 minutes- do not stir! It will end up looking like the consistency of maple syrup when you move the pan (about 225 degrees on a candy thermometer). Turn off heat and whisk in the heavy cream and vanilla.
  5. Add cinnamon/sugar mix to a large bowl.
  6. Open your pretzel dough cans and cut into 1 inch pieces. Throw all the pieces into the cinnamon sugar mixture and toss to coat, then place them into the bottom of the Bundt pan. Pour in all but 1/2 cup of the stout sauce (reserve for finishing)- enough to cover all the pretzel balls.
  7. Bake for 30 minutes. Remove from oven, let cool for 10 minutes, then cover with a large plate and flip upside down to get it out. Drizzle with remaining sauce (or use the extra sauce as a dip on the side) and sprinkle with Maldon salt flakes.
cooking for luv
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