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Beer ‘n’ Gouda Pretzels

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.
  • Makes
    14 pretzels


  • 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 whole milk
  • 1/2 cup beer or nonalcoholic beer
  • 2 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1 cup shredded Gouda cheese
  • Coarse salt


  • 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.
  • 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.
  • Twist into pretzel shapes. Place on greased baking sheets; brush with eggs. Bake at 350° for 15 minutes.
  • 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.
Nutrition Facts
1 each: 233 calories, 6g fat (2g saturated fat), 41mg cholesterol, 338mg sodium, 36g carbohydrate (4g sugars, 1g fiber), 8g protein.
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