Overview / Ingredients / The Method

The Nugget

Every great beernugget starts with a simple foundation.

Dough rolled flat and cut into squares with a pizza cutter, ready for frying

Four Dough Options

Pick your starting point

Ingredients

•535g (1.75 cups) low protein (10-12%) flour
•360g / 175ml water
•2g (1/2 tsp) active dry yeast
•12g (1 tsp) salt

Directions

Mix flour, yeast and water and mix.
Let sit 20 minutes.
Add salt and mix for another minute.
Let rest at room temp for two hours and move to fridge for 24-48 hours.
Bring to room temp 2 hours before cooking.
Roll dough out flat, cut with pizza cutter to various widths.
Set deep fryer at 350-degrees. Add beer nugget pieces to your deep fryer. Gently rotate the nuggets so they get golden brown on each side — approximately 2-4 minutes. Remove slowly with deep fryer basket, or hand held strainer, plopping onto a paper towel lined bowl.

Safety Note: *Oil and water (or beer) do not mix. Too much water (or beer) in the recipe could cause errant results. Keep your temperature at 350-degrees and remove nuggets immediately after cooking.

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