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Soft Beer Pretzels Recipe

Soft Beer Pretzels Recipe

What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one delicious recipe. I'm always looking for new ways to combine fun flavors and this pretzel certainly fits the bill. —Alyssa Wilhite, Whitehouse, Texas
TOTAL TIME: Prep: 1 hour + rising Bake: 10 min. YIELD:8 servings

Ingredients

  • 1 bottle (12 ounces) amber beer or nonalcoholic beer
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 4 to 4-1/2 cups all-purpose flour
  • 10 cups water
  • 2/3 cup baking soda
  • TOPPING:
  • 1 large egg yolk
  • 1 tablespoon water
  • Coarse salt

Directions

  • 1. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  • 3. Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into eight balls. Roll each into a 24-in. rope. Curve ends of each rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal.
  • 4. In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.
  • 5. Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
    Freeze option: Freeze cooled pretzels in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each pretzel on high 20-30 seconds or until heated through. Yield: 8 pretzels.

Nutritional Facts

1 pretzel (calculated without coarse salt) equals 288 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 604 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Soft Beer Pretzels

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MY REVIEW
Reviewed Jul. 12, 2015

"Can't taste the beer. Waste of time. I have a better soft pretzel recipe that I got in elementary school."

MY REVIEW
Reviewed Mar. 2, 2015

"AMAZING! Have been wanting to make pretzels at home for ages. Found various recipes over the years but they always seemed to have one random ingredient that I didn't have on-hand. For this recipe I used a non-alcoholic Amber beer and followed the recipe exactly. Oh my goodness, they are so easy to make and very very yummy. Taste just like a soft, chewy, salty pretzel should taste. Delicious! so glad I have one more bottle of beer at home so I can make another batch tonight! :)"

MY REVIEW
Reviewed Jan. 1, 2015

"Very good , Very easy . Slight beer taste, not overwhelming."

MY REVIEW
Reviewed Sep. 4, 2014

"Delicious! My kids and I are devouring them. I have made pretzels with other recipes, and they are always good, but the beer in these adds to the yeastiness. Keep baking till they're nice and brown, not just a little."

MY REVIEW
Reviewed Nov. 10, 2013

"I made these for my fiance and his buddy. They loved them so much they were asking for seconds! They make a great snack- soft and chewy. They are good plain or served with many different types of dips/cheeses."

MY REVIEW
Reviewed Nov. 10, 2013

"I made these for snacking during a football game. I also made the jalapeno cheese dip suggested in the 2014 cookbook. Both were delicious. My team won, so we might have a new tradition! (Note that there is a discrepancy between the recipe in the book and the online version. The book said to roll into 14-inch ropes. I think the 24-inch ropes indicated in the online version probably work better.)"

MY REVIEW
Reviewed Oct. 27, 2013

"These are great. Made both the pretzels and the rolls. Have since made the rolls two more times, and stuck them in the freezer for use during the week. They freeze well and later on make a great sandwich for work lunches. Highly recommend!!."

MY REVIEW
Reviewed Oct. 19, 2013

"Easy to make and a hit with the family! Who knew I could make these at home!! No more trips to the mall...they're right here in my kitchen, hot and fresh!"

MY REVIEW
Reviewed Oct. 7, 2013

"These pretzels were great, and not nearly as difficult as I always thought cooking pretzels would be. This was my first attemp at making any kind of pretzel and we will be making them again to try the rolls or bite size pieces. I didn't feel like mine rose as much as they should have, but I think that was due to not using fresh yeast and baking soda. I will be getting new containers of each before making it again and think that will solve my problem. Give them a try, they are a wonderful treat!"

MY REVIEW
Reviewed Oct. 6, 2013

"My kids went crazy for these easy and delicious soft pretzels! I didn't use the egg yolk, instead drizzled melted butter over the pretzels."

MY REVIEW
Reviewed Oct. 6, 2013

"Dipped these in welsh rarebit !!!! Sooooo good !"

MY REVIEW
Reviewed Sep. 27, 2013

"Too easy and too delicious! I made the pretzel rolls for dinner the other night and they were such a hit I decided to try the bites. I tossed them with salt, caraway seeds and mustard seeds just before baking. Everyone loved them even more than the rolls. This is definitely going to be one of my go-to recipes."

MY REVIEW
Reviewed Sep. 23, 2013

"Made these over the weekend, they were awesome! Can't wait to make them again as pretzel bites! Great flavor!"

MY REVIEW
Reviewed Sep. 2, 2013

"Very tasty and easy. I also tried making "pretzel dogs" by wrapping a strip of dough, after boiling, around a mini hot dog."

MY REVIEW
Reviewed Aug. 29, 2013

"This was a great recipe! I made pretzel buns for hotlinks with sauerkraut and melted swiss cheese and my fireman ate them all and raved for hours, complete with sending a picture to his friends. Amazing and easy recipe, nice job."

MY REVIEW
Reviewed Aug. 28, 2013

"My kids love to eat soft pretzels as an after school snack. I've been wanting to make a homemade soft pretzel, for a while now. When I saw these soft beer pretzels in the latest magazine, I was inspired to give it a go. This recipe was a complete success! I had a lot of fun making pretzels for the first time! I did not have beer, so I used chicken broth as a substitution. My kids gobbled these pretzels up! Definitely mom, and kid approved! "

MY REVIEW
Reviewed Aug. 22, 2013

"Simply THE BEST!!!

Making them for football games.....they will be the star of the game!"

MY REVIEW
Reviewed Aug. 18, 2013

"I made the dough in my breadmaker. Very easy to roll out and make."

MY REVIEW
Reviewed Aug. 16, 2013

"Made pretzel bites with this recipe. It was HUGE hit with my family. I was worried the beer flavor might be too strong for my boys to enjoy it but it wasn't. I certainly will make this again and I will play with different beer flavors."

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