Back to Beer 'n' Gouda Pretzels

Print Options


Card Sizes

Beer 'n' Gouda Pretzels Recipe

Beer 'n' Gouda Pretzels Recipe

Homemade pretzels are a wonderful treat to have in the fall especially with the flavor of beer added to it. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + standing Bake: 30 min. YIELD:14 servings


  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 envelope (1/4 ounce) quick-rise yeast
  • 1-1/2 teaspoons salt
  • 1 teaspoon caraway seeds
  • 1 cup milk
  • 1/2 cup beer or nonalcoholic beer
  • 2 tablespoons canola oil
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded Gouda cheese
  • Coarse salt


  • 1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients. Beat just until moistened. Stir in enough remaining flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into 14 equal portions; roll each into a 20-in. rope. Cover and let rest 10 minutes longer.
  • 3. Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
  • 4. Brush again with eggs; sprinkle with Gouda and coarse salt. Bake 12-15 minutes longer or until golden brown. Remove to wire racks. Serve warm. Yield: 14 pretzels.

Nutritional Facts

1 each: 233 calories, 6g fat (2g saturated fat), 41mg cholesterol, 338mg sodium, 36g carbohydrate (4g sugars, 1g fiber), 8g protein.

Reviews for Beer 'n' Gouda Pretzels

Sort By :

Average Rating
southcountygirl User ID: 2604868 175539
Reviewed Feb. 14, 2011

"These were okay. I make pretzels quite often and these weren't chewy enough and the cheese didn't do it for me."

cheriwinkle User ID: 1239361 102513
Reviewed Feb. 2, 2011

"Just a note on vieux's comment. When you are mixing the yeast into the dry ingredients and then adding the warm liquid to it, the temperature drops severely, so you need a higher temp to insure that it stays warm enough to activate the yeast. I always use 125-130*. If you were adding the yeast directly to the liquid first, you definitely would not go over 120*."

azevedo.2 User ID: 1771912 84937
Reviewed Oct. 21, 2010

"I was hopping it would be a little more soft."

maggieaw User ID: 4163584 84909
Reviewed Oct. 19, 2010

"When I saw this recipe, I couldn't wait to try making them. I could not taste beer in the recipe but the cheese and caraway were a great combo. Delish!"

Renee Davies User ID: 3016810 209575
Reviewed Oct. 16, 2010

"This recipe is very good my fiance liked them as well. I added 1/2 of the gouda cheese in with the dough as I was kneading it. Then sprinkled on at end as well. A Little on the salty side, due to the cheese but that's how pretzels are to be right? The caraway made it outstanding with flavor. An excellent item for a football game for the guys."

vieux User ID: 4712790 175537
Reviewed Oct. 15, 2010

"This looks really good. Haven't made this yet so I can't rate it but I will, with a couple changes, One of them is crucial. I'll add the cheese to the dough mixture (just seems that the cheese (might play with the cheese as well just for a different taste) in the pretzel will give it a fuller flavour. Also, and this is the crucial one, I will not heat the liquid mix above 125. Above this and there is just too much chance of killing the yeast and then the whole process has been a waste of time and money. Thank you for a great idea."

Loading Image