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Soft Beer Pretzel Nuggets

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Total Time
Prep: 1 hour + rising Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Alyssa Wilhite, Whitehouse, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 10, 2023

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

Can you freeze Soft Beer Pretzel Nuggets?

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 8 balls; roll each into a 14-in. rope. Starting at 1 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.

    • Watch How to Make Soft Beer Pretzel Nuggets

    Test Kitchen Approved

    Soft Beer Pretzel Nuggets

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    Prep Time 1 hour
    Cook Time 10 min
    Yield 8 dozen

    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
    • 2/3 cup baking soda
    • TOPPING:
    • 1 large egg yolk
    • 1 tablespoon water
    • Coarse salt, optional
    Text Ingredients

    Directions

    1. 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).
    2. 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.
    3. Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces.
    4. 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.
    5. 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.

    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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