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Soft Beer Pretzels 

August 20, 2021 by Susanne Leave a Comment

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Made from scratch these Soft Beer Pretzels are the perfect savory treat for snacking on for tailgating on game day, parties, or noshing while sipping a nice cool beer. These pretzels also great for gifting to family, friends and co-workers during the holidays. 

A Soft Beer Pretzel fresh from the oven garnished with salt and sesame seeds.

Football season is almost here and honestly I can’t wait to call those Hogs! 

If you ask me the best part of game day is hands down the food! Snacks and appetizers are so much fun to make and eat. For game days I like to serve snack foods like Ranch Seasoned Oyster Crackers, Sweet and Spicy Peanuts and Stovetop Popcorn. Some times I switch things up by making my family’s favorite Slow Cooker Beef Queso Dip. 

How to make Soft Beer Pretzels: (full recipe at bottom of page)

   Ingredients: 

     Light Beer 
    Active-Dry Yeast 
    Brown Sugar 
    All Purpose Flour 
    Kosher Salt 
    Baking Soda
    Egg
    Sesame Seeds (for topping, optional) 

Measured ingredents needed for making pretzels.

     Equipment: 

     Microwave
     Large Mixing Bowl
     Large Pot 
     Baking Sheet
     Bench Scraper or Large Knife 

 Directions:

  1. In a large bowl warm the beer in the microwave for 15 seconds.
  2. Pour in brown sugar and stir.
  3. Sprinkle the yeast over the top of the beer mixture and let it sit for five minutes, After five minutes, stir in the yeast. 
  4. Add in the salt and flour and combine until shaggy ball forms and the dough seems dry. Not all of the flour will be incorporated. 
  5. Turn the dough out onto a clean surface. Use the flour in the bowl to dust your hands and work surface and add more flour as needed. Knead the dough until it forms a smooth ball– it should take about five minutes. The dough will become increasingly sticky over the first 2-3 minutes. Use the flour in the bowl to dust your hands as needed.
  6. Once the dough is smooth and only slightly tacky, place it into a well oiled bowl and let it sit at room temperature for at least an hour, or until doubled in size.
  7. Preheat your oven to 425F.
  8. Once the dough has doubled, turn it out of the bowl and divide it into eight pieces. Roll the sections into long rods and then shape them as desired: rods, nuggets, etc. 
  9. To shape a traditional pretzel, create a “u” with the open end facing away from you. Twist the ends over each other twice and then flip the twisted end toward you so it overlaps on top of the bottom of the “u”.
  10. After you’ve shaped the pretzels, bring a large pot of water to a boil. Slowly sprinkle in the baking soda– if you add the baking soda too fast it will bubble over so add it slowly.
  11. Boil the pretzels once at a time for 45 seconds on each side and then remove them to a parchment lined baking sheet (or two baking sheets if one isn’t big enough to hold all the pretzels).
  12. Brush the boiled pretzels with an egg wash (a beaten egg + a splash of water) and sprinkle them with sesame seeds and flake salt.
  13. Bake the pretzels at 425F for 20-25 minutes or until they are a deep amber brown color.

Photos showing step by step directions for making Soft Beer Pretzels.

Variations and Substitutions:

To make bite sized pieces instead of traditional twisty pretzels follow directions as stated. Then roll the dough into a rod long rod then cut into one inch pieces. After cutting the dough into one inch pieces. Prepare water for boiling as directed. Then boil bite sized pieces for 30 seconds. Follow remaining steps as directed. 

A Soft Beer Pretzel held in a woman's hand.

Storing and Reheating:

How to store and freeze: 

Store pretzels in an air tight container or a zip top bag for 3-4 days. 

To freeze pretzels wrap each pretzel tightly in plastic wrap then place in a zip top freezer bag. Pretzels will be good in the freezer for up to one month. 

How to reheat: 

  1. Preheat oven to 400 degrees wrap the pretzels in foil then place in a oven for 3-5 minutes or until warm to the touch. 
  2. Place pretzel on a microwave safe plate then with the microwave set on high reheat in 15 seconds intervals until your desired warmness. 
  3. If the pretzel is frozen remove from freezer and allow it to thaw at room temperature until pretzel is soft. Then follow directions for either above method. 

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Close up of a Soft Beer Pretzel garnished with salt and sesame seeds.

Happy Baking Y’all!

Susanne 

Still hungry? Follow New South Charm on Pinterest for more recipe ideas! 

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Soft Beer Pretzels

Made from scratch these Soft Beer Pretzels are the perfect savory treat for snacking on for tailgating on game day, parties, or noshing while sipping a nice cool beer. These pretzels also great for gifting to family, friends and co-workers during the holidays.
Course Appetizer
Cuisine American
Keyword beer pretzels, homemade pretzels, soft pretzels
Prep Time 30 minutes
Cook Time 20 minutes
dough rising 1 hour
Servings 8 pretzels
Calories 165 kcal
Susanne Susanne

Ingredients

  • 1 cup light beer pale ale or Belgian wheat
  • 2 ½ active-dry yeast
  • 1 tablespoon brown sugar
  • 2 ½ cups all purpose flour
  • 1 teaspoon kosher salt
  • ¼ baking soda
  • 1 egg
  • Salt and sesame seeds for topping

Instructions

  1. In a large bowl warm the beer in the microwave for 15 seconds.
  2. Pour in brown sugar and stir.
  3. Sprinkle the yeast over the top of the beer mixture and let it sit for five minutes, After five minutes, stir in the yeast.
  4. Add in the salt and flour and combine until shaggy ball forms and the dough seems dry. Not all of the flour will be incorporated.
  5. Turn the dough out onto a clean surface. Use the flour in the bowl to dust your hands and work surface and add more flour as needed. Knead the dough until it forms a smooth ball– it should take about five minutes. The dough will become increasingly sticky over the first 2-3 minutes. Use the flour in the bowl to dust your hands as needed.
  6. Once the dough is smooth and only slightly tacky, place it into a well oiled bowl and let it sit at room temperature for at least an hour, or until doubled in size.
  7. Once the dough has doubled, turn it out of the bowl and divide it into eight pieces. Roll the sections into long rods and then shape them as desired: rods, nuggets, etc.
  8. To shape a traditional pretzel, create a “u” with the open end facing away from you. Twist the ends over each other twice and then flip the twisted end toward you so it overlaps on top of the bottom of the “u”. 

After you’ve shaped the pretzels, bring a large pot of water to a boil. Slowly sprinkle in the baking soda– if you add the baking soda too fast it will bubble over so add it slowly.
  9. Preheat oven to 425 degrees
  10. Boil the pretzels once at a time for 45 seconds on each side and then remove them to a parchment lined baking sheet (or two baking sheets if one isn’t big enough to hold all the pretzels).
  11. Brush the boiled pretzels with an egg wash (a beaten egg + a splash of water) and sprinkle them with sesame seeds and flake salt.
  12. Bake the pretzels at 425F for 20-25 minutes or until they are a deep amber brown color.

Recipe Notes

To make bite sized pieces instead of traditional twisty pretzels follow directions as stated. Then roll the dough into a rod long rod then cut into one inch pieces. After cutting the dough into one inch pieces. Prepare water for boiling as directed. Then boil bite sized pieces for 30 seconds. Follow remaining steps as directed. 

Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes. 

Nutrition Facts
Soft Beer Pretzels
Amount Per Serving (1 pretzel)
Calories 165 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 20mg7%
Sodium 310mg13%
Potassium 61mg2%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 2g2%
Protein 5g10%
Vitamin A 30IU1%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Filed Under: Appetizers, Snacks

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Hi! I’m Susanne.

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Just a simple girl raised in the South who loves to cook. I've tried recipes for everything from ambrosia to zucchini. My favorite foods are the ones that bring family together. I love to spend time in the kitchen. I'm so excited to share my kitchen with you!

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