Beer Pretzels

Pretzels and beer are an ages-old combination, and this snack unites them. If you’re looking for a game-day snack, something to munch on during movie night or maybe even an ode to Oktoberfest, these beer pretzels will hit the spot. They’re soft and yummy! You can make them ahead of time too, then serve them with a bowl of our mustard pretzel dip.

All this recipe requires is an hour of prep time, no chopping and then just 10 minutes in the oven until the beer pretzels are ready to enjoy. Don’t forget to allow time to rise. This is a great recipe to make the day before and then pull out as guests arrive—they’ll swear you bought these at a bakery. Plus, each of these pretzels is only 288 calories, which is much less than a muffin or other type of pastry while still satisfying a carb craving!

Ingredients for Beer Pretzels

• Beer: The best beer to use in this recipe is amber. You’ll need just 12 ounces, the typical size of a beer can or bottle.
• Active dry yeast: Sold in small packets, this is different than instant dry yeast because it needs water to be activated.
• Butter: Choose unsalted butter as you’ll be adding salt in the recipe.
• Flour: Use all-purpose flour, which is the most commonly used flour. It is wheat flour that’s unbleached.
• Baking soda: This key ingredient helps the dough rise and gives your pretzels some height.
• Egg yolk: An egg yolk is used in this recipe to brush over the pretzels and make them shiny and soft.

Directions    

Step 1: Create the dough

Jonathan Melendez for Taste of Home

In a small saucepan, heat the beer to 110° to 115°F and remove from heat. Stir in the yeast until it’s dissolved.

Jonathan Melendez for Taste of Home

In a large bowl, combine the butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour. Beat these ingredients on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Step 2: Allow the dough to rise

Jonathan Melendez for Taste of Home

Turn the dough onto a floured surface; knead until smooth and elastic, for six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover the dough and let it rise in a warm place until doubled, about one hour.

Step 3: Shape the dough 

Jonathan Melendez for Taste of Home

Preheat the oven to 425° before you begin shaping the dough into pretzels. Punch the dough down. Turn it onto a lightly floured surface; divide and shape it into eight balls. Roll each ball into a 24-inch rope. Curve the ends of each rope to form a circle, then twist the ends once and lay them over the opposite side of the circle, pinching the ends to seal.

Step 4: Boil the pretzels

Jonathan Melendez for Taste of Home

In a Dutch oven, bring the water and baking soda to a boil. Drop the pretzels, two at a time, into the boiling water. Cook each pretzel for 30 seconds. Remove each pretzel with a slotted spoon and drain well on paper towels.

Step 5: Bake the pretzels

Jonathan Melendez for Taste of Home

Place the pretzels 2 inches apart on greased baking sheets. In a small bowl, whisk the egg yolk and water; brush over the pretzels. Sprinkle the pretzels with coarse salt if desired. Bake them until golden brown, for 10 to 12 minutes. Remove the pretzels from the pans to a wire rack to cool.

Editor’s Tip: While it’s perfectly fine to sprinkle plain (unflavored) coarse salt onto these pretzels, if you want to boost the flavor, switch to our seasoned salt. It’s a definite crowd-pleaser and features paprika, turmeric, and other spices and herbs.

Jonathan Melendez for Taste of Home

Beer Pretzel Variations

• Make these into pretzel bites: Divide and shape the dough into eight balls, and roll each into a 12-inch rope. Cut each rope into 1-inch pieces. Boil and top as directed, then bake at 400° for six to eight minutes or until the pretzels are golden brown. This yields eight dozen.
• Turn these into pretzel rolls: Divide and shape the dough into eight balls, and roll each into a 14-inch rope. Starting at one end of each rope, loosely wrap the dough around itself to form a coil. Boil, top and bake as directed. This yields eight pretzel rolls.

How to Store Beer Pretzels

Since the labor is all in the boiling and baking of the pretzels, if you do those things ahead of time, you’re all set for the day you want to enjoy these pretzels. They keep well at room temperature or for longer periods in the freezer.

Can you freeze beer pretzels?

Freeze the cooled pretzels in freezer containers that are airtight and covered, or in a resealable freezer bag. To enjoy, thaw the pretzels at room temperature or microwave each pretzel on high until heated through, 20 to 30 seconds.

How long do beer pretzels last?  

If you keep the pretzels in an airtight container at room temperature, they will last for one to two days.

How do you reheat beer pretzels? 

The quickest and easiest way to reheat these is in the microwave, covered with a damp paper towel, for 15 seconds.

Beer Pretzel Tips

Jonathan Melendez for Taste of Home    

In addition to mustard, what are some good sauces and dips to serve with pretzels and beer?

Many people like the combo of sweet and savory. When you dip these pretzels in our chocolate fruit dip, you’ve nailed it. While designed as a dip for fruit, the dip recipe works just as well with pretzels. Another option ideal for these beer pretzels is our cheddar cheese sauce, guaranteed to make cheese lovers swoon.

Can I make these without beer?

Simply replace the bottle or can of beer with a nonalcoholic version. The pretzels won’t taste any different.

What’s a Bavarian pretzel?

This recipe could also be called Bavarian pretzels, as they’re the same soft-baked pretzels thought to link back to the Bavarian region of Germany.