Soft Beer Pretzels
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!
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.
Curve ends of rope to form a circle.
Twist ends once.
Lay over opposite side of circle, pinching ends to seal.
Boil and bake as instructed below.
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
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
- In a small saucepan, heat beer to a simmer, remove from heat.
- Stir in yeast until dissolved.
- In a large mixing bowl combine butter, sugar, salt, yeast mixture and 3 cups flour.
- Beat in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth, about 4 to 5 minutes.
- Place in a bowl sprayed with non stick cooking spray, turn once to cover the dough with oil.
- 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.
- Preheat oven to 425 degrees.
- 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.
- In a Dutch oven, bring water and baking soda to a boil.
- Drop ONE pretzel into boiling water.
- Cook 45 seconds, remove with a slotted spoon; drain well on paper towels.
- Place pretzels 2-inches apart on greased or parchment lined cookie sheet.
- In a small bowl, whisk egg yolk and water; brush over pretzels.
- Sprinkle with coarse slat.
- Bake 12 to 14 minutes.
- Remove from pans to a wire rack to cool.
Notes
This recipe is from Lady Behind The Curtain
Sheryl, I absolutely love soft pretzels and these sound like a great snack for game day or any day! Thanks for sharing and pinning – happy Friday!
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!!
Sheryl,
I love soft pretzels and can’t wait to try this recipe. I went to the county fair this week and just had some pretzels but that just whetted my appetite for more.
Annamaria
Love soft pretzels!!!
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com
Soft pretzels are the best! I am definitely making these soon.
I’m not a beer drinker. Can you give me some examples of an Amber beer please? Thanks.
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. 🙂
I used dos equis and they were great.
Yummy Justin!
I LOVE a good soft pretzel….being able to make them at home would be wonderful! And SO dangerous!
Mmm, I could go for one of these right now. I’m stopping by from Simple Supper Tuesdays!
Yum! I wish I had one of these now! I would probably have to make pretzel bites because I have a feeling I would be challenged by the pretzels themselves, but I’d love to try this! Thanks for linking them up with us at Foodie Fridays!
I love soft pretzels and I’ll definitely have to try this recipe! Thanks for sharing it at the Pin Junkie pin party! Your pretzels are being featured this week at http://www.thepinjunkie.com/2014/08/pin-junkie-pin-party-82.html
Thanks Bonnie. 🙂
They look like Auntie Anne’s! Yum.
That’s the BEST compliment EVER Andrea! 🙂 Thanks.
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!
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. 🙂
Two questions! Can I knead this with the stand mixer using the dough hook? Also, do you have a great mustard-y or beer cheese recipe? Thanks!
Hi Donna, Yes, you can use a dough hook for the pretzels and yes I have a delicious beer cheese dip recipe. Click here for the recipe—->>>>BEER CHEESE DIP
Would love to try this, but that seems like a lot of dough for just me. Do you freeze the dough before rolling it out or do you freeze after making the pretzel shape? Thanks!
Hi Kelli, I would freeze the dough after you have shaped them. Place them on a cookie sheet lined with parchment paper, freeze and then store them in a zip top freezer bag. When you take them out of the freezer, place them on a piece of parchment paper and let them come to room temperature before adding them to the boiling water.
If making pretzel bites, do you still boil the bites before baking?
Hi Carol, Yes, treat them as if they were a full size pretzel.