Print Options

Back to Soft Beer Pretzels >

Include these items:

Select reviews >

Taste of Home Logo

Soft Beer Pretzels

 Soft Beer Pretzels
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
8 ServingsPrep: 1 hour + rising Bake: 10 min.


  • 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
  • 1 egg yolk
  • 1 tablespoon water
  • Coarse salt


  • 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).
  • 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.

2 of 2

Soft Beer Pretzels (continued)

Directions (continued)

  • 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.
  • 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.
  • 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. Yield: 8 pretzels.
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. To Make Pretzel Rolls: Divide and shape dough into eight balls; roll each into a 14-in. rope. Starting at one end of each rope, loosely wrap dough around itself to form a coil. Boil, top and bake as directed. Yield: 8 pretzels. To Make Pretzel Bites: Divide and shape into eight balls; roll each into a 12-in. rope. Cut each rope into 1-in. pieces. Boil and top as directed; bake at 400° for 6-8 minutes or until golden brown. Yield: 8 dozen.
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.