Soft & Salty Beer Pretzels

Soft & Salty Beer Pretzels


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You don’t have to go to a ball game to enjoy the sweet and delicious flavors of a soft pretzel. You can make one right at home - and even better, with beer! They’re not as hard to make as they look and have the signature hint of salt.

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Time needed

90 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 1 (12 oz.) amber beer
  • 1 (.25 oz.) pkg. active dry yeast
  • 2 Tbs. unsalted butter, melted
  • 2 Tbs. granulated sugar
  • 1 ½ tsp. salt
  • 4 to 4 ½ C. all-purpose flour (may not use it all)
  • 10 C. water
  • ⅔ C. baking soda
  • 1 egg, yolk only
  • Salt to taste

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In a medium saucepan, bring the beer to a simmer and whisk in the yeast until it dissolves. In another bowl, combine the yeast mixture, butter, sugar, salt, and flour. Add in more flour until you form a soft dough. turn dough onto a floured board. Coat a bowl with oil and place the dough inside, rolling it around once to coat. Cover it with plastic wrap and place in a heated area until it doubles in size - up to an hour. Turn the dough onto a floured surface and knead it. Separate the dough into eight balls and roll them into ropes. Twist them into a pretzel shape. Bring the baking soda and water to a boil in a large pot and cook one pretzel at a time for 45 seconds. Line the pretzels on a baking sheet lined with parchment paper. Whisk the egg and add a splash of water. Brush the egg wash over the pretzels, sprinkle salt on top and bake the pretzels for 12-15 minutes.

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