Soft Beer Pretzel Nuggets
Total TimePrep: 1 hour + rising Bake: 10 min./batch
Makes8 dozen pretzel nuggets
- 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 large egg yolk
- 1 tablespoon water
- Coarse salt, optional
- 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
Nutrition Facts6 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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Jun 4, 2019
OMG so thats how these are made and oh so easy and should have doubled the recipe - they are awesome.
Jun 3, 2019
These are great! I doubled the recipe like another reviewer. My family just eats these up.
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.
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!