Soft Beer Pretzels
Total TimePrep: 1 hour + rising Bake: 10 min.
- 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, 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).
- 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 8 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.
- In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels.
- Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and 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 pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.
Nutrition Facts1 pretzel: 288 calories, 4g fat (2g saturated fat), 16mg cholesterol, 604mg sodium, 53g carbohydrate (6g sugars, 2g fiber), 7g protein.
Feb 19, 2018
I made these several years ago. I had made the traditional pretzel shape, which I thought was difficult and didn't come out as pretty. I am going to try again making the bites.
Feb 4, 2018
I made the bites. These look and taste great. But that step about drying them on paper towels??? Do this only if you want to thrown them in the trash. Hot wet dough is sticky and just becomes one with the paper towel. Yep, I know from experience.
Feb 15, 2017
I made a batch of these last night. I bake my own bread but this was only my second time baking a soft pretzel recipe. As far as flavor they are the best tasting soft pretzels I've had since I was in Germany in the '70s. My attempt came out more doughy than I would like but that was likely my fault. I followed the recipe to the letter. Perhaps I beat or kneaded a little too much. They came out looking just like the picture and tasted wonderful! I used a 6.7% alcohol content beer and active dry yeast (new jar) which I keep stored in my freezer. I used coarse sea salt to coat them before baking. I'll definitely try this one again but maybe a little more yeast, a longer rising time and a more gentle kneading. They went really well with spicy brown mustard!
Feb 1, 2017
THEN POST IT PLEASE ALFOAI am allergic to beer, but want to make a GREAT PERFECT soft pretzel so I can dip in warm creamy crab dip-yum so good
Nov 8, 2016
Turned out well! Will make again
Jul 12, 2015
Can't taste the beer. Waste of time. I have a better soft pretzel recipe that I got in elementary school.
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! :)
Jan 1, 2015
Very good , Very easy . Slight beer taste, not overwhelming.
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.
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.