Soft Beer Pretzel Nuggets

Name: Soft Beer Pretzel Nuggets
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 8 dozen pretzel nuggets.
Cuisine: German Bread Recipes, German Recipes
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, optional

What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one recipe. I’m always looking for new ways to combine fun flavors. I love the way this recipe turned out! —Alyssa Wilhite, Whitehouse, Texas

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, optional

Directions

In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into eight balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces.
In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels.
Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
Freeze option: Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

Test Kitchen tips

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.

You can also make traditional pretzels with the same dough.

Nutrition Facts

6 pretzel nuggets: 144 calories, 2g fat (1g saturated fat), 8mg cholesterol, 302mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 4g protein.

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Reviews

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Average Rating:

bonito15

Jun 4, 2019

OMG so thats how these are made and oh so easy and should have doubled the recipe - they are awesome.
randcbruns

Jun 3, 2019

These are great! I doubled the recipe like another reviewer. My family just eats these up.
shannondobos

May 30, 2019

I made these to go with the Slow-Cooker Cheddar Bacon Beer Dip (also a Taste of Home recipe). They got rave reviews from everyone. I thought that the batch made a ton, but they are so amazing, that they won't last. Definitely double the batch! These are definitely worth the effort and will become a regular part of my appetizer rotation.
mmdoll

Jan 30, 2019

Oh my goodness!!! These are so amazing! The last time I made them, I doubled the recipe and they were devoured in 11 minutes flat! Granted, we had 11 people eating them, but still! The only thing I did different was, I used the whole egg instead of just egg yolk. Amazing and well worth the effort to make them!