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Soft Beer Pretzels Recipe
Soft Beer Pretzels Recipe photo by Taste of Home

Soft Beer Pretzels Recipe

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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.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 10 min.
MAKES: 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

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.

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.
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.
Originally published as Soft Beer Pretzels in Taste of Home September/October 2013, pjls

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

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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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."

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