When I have a craving for a pretzel I’m always having to drive to the mall (20 minutes away).  I spend an average of $5 and that’s not counting the gas.  So I decided to make my own Soft Beer Pretzels and I am so glad I did!

Soft Beer Pretzels - Lady Behind The Curtain

The great thing about these Soft Beer Pretzels is you can use the same recipe to make rolls, and bites.

Make several batches and freeze some for later.  I love…love…love how tender the dough is.

Pretzels are so easy to make..

Roll each ball into a 24-inch role.

Soft Beer Pretzels - Lady Behind The Curtain

Curve ends of rope to form a circle.

Soft Beer Pretzels - Lady Behind The Curtain

Twist ends once.

Soft Beer Pretzels - Lady Behind The Curtain

Lay over opposite side of circle, pinching ends to seal.

Soft Beer Pretzels - Lady Behind The Curtain

Boil and bake as instructed below.

Soft Beer Pretzels - Lady Behind The Curtain

Soft Beer Pretzels - Lady Behind The Curtain

To Make Pretzel Rolls: Roll each ball into a 14-inch rope.  Starting at one end of rope, loosely wrap dough around itself to form a coil.  Tuck end under; pinch to seal.  Boil, top and bake as directed.

To Make Pretzel Bites:  Roll each ball into a 12-inch rope.  Cut each rope into 1-inch pieces.  Boil and top as directed; bake at 400 degrees for 8 to 10 minutes or until golden brown.  Make 8 dozen.

To Freeze:  Place cooled pretzels in resealable plastic freezer bags.  Store in freezer.  To use, thaw at room temperature, or if desired microwave each pretzel 20 to 30 seconds or until heated through.

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Soft Beer Pretzels

Preparation 1 hour, 30 minutes 2017-09-20T01:30:00+00:00 Cook Time 14 minutes 2017-09-20T00:14:00+00:00 Serves Makes 8 Pretzels     adjust servings

Ingredients

  • 1 bottle (12 ounce) amber beer
  • 1 (1/4 ounce) package active dry yeast
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 4 to 4 1/2 cups all-purpose flour
  • 10 cups water
  • 2/3 cups baking soda
  • 1 egg yolk
  • 1 tablespoon water
  • coarse salt

Instructions

  1. In a small saucepan, heat beer to a simmer, remove from heat.
  2. Stir in yeast until dissolved.
  3. In a large mixing bowl combine butter, sugar, salt, yeast mixture and 3 cups flour.
  4. Beat in enough remaining flour to form a soft dough (dough will be sticky).
  5. Turn dough onto a floured surface; knead until smooth, about 4 to 5 minutes.
  6. Place in a bowl sprayed with non stick cooking spray, turn once to cover the dough with oil.
  7. Cover with plastic wrap, place in a warm place (I like to place mine on the top of a heated stove) until doubled, about 1 hour.
  8. Preheat oven to 425 degrees.
  9. Punch down, turn onto a lightly floured surface; divide and shape dough into eight balls; roll into a 24-inch rope; curve ends of rope to form a circle; twist ends once and lay over opposite side of circle, pinching ends to seal.
  10. In a Dutch oven, bring water and baking soda to a boil.
  11. Drop ONE pretzel into boiling water.
  12. Cook 45 seconds, remove with a slotted spoon; drain well on paper towels.
  13. Place pretzels 2-inches apart on greased or parchment lined cookie sheet.
  14. In a small bowl, whisk egg yolk and water; brush over pretzels.
  15. Sprinkle with coarse slat.
  16. Bake 12 to 14 minutes.
  17. Remove from pans to a wire rack to cool.

Recipe Notes

This recipe is from Lady Behind The Curtain

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Comments

Soft Beer Pretzels — 17 Comments

  1. One of my most favorite indulgences are soft pretzels!!! I was so happy to find this at the Pin It party on Dish of Daily Life. I cannot wait to make these!!

    • Most beers from Mexico are an amber beer or a dark beer. I don’t know that much about beer either. You could google it. 🙂

  2. I have made these 3 times now and my family loves them. I follow the recipe exactly and then add some unsalted butter at the end while they are warm out of the oven. I don’t have a Dutch oven, so I just use the largest pot I have and it works great. Another awesome recipe!

  3. I have never made any type of dough before so I struggled a little bit. The dough was sticky as told in the instructions, but after I let it rise it was still extremely sticky. It was stuck to my hands so I couldn’t really do much with it. What should I do differently? Should I add more flour?

    • Hi Sam, I’m sorry you had a hard time with this recipe. Yes, if the dough is too sticky you can add more flour. I don’t know where you live but humidity plays a big roll in whether your dough cooperates or not. Good Luck. 🙂

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