Soft and tender , these amazing homemade Beer Pretzels are bursting with flavor. This is the game day snack you have been dreaming of!! Even better, they are ready in just 30 minutes. Quick and easy, you can make this soft pretzel recipe with or without a stand mixer!
I honestly can’t get enough pretzels these days. After I made this fabulous soft pretzel bites recipe, I played around with the ingredients. I have to tell you, these simple Beer Pretzel Bites are possibly even better than the original.
Soft Beer Pretzels
- You can mix the dough by hand if you do not have a stand mixer. Add beer, yeast and sugar to a bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
- Use caution and common sense. Baking soda will cause a bubble up. Do not put hands through bubbles. You will be burned.
With love, from our simple kitchen to yours.
Other Easy Pretzel Recipes
Soft Homemade Beer Pretzels
- 2 1/4 teaspoons active dry yeast
- 12 ounces warmed beer, 110°-120°F
- 2 tablespoons honey
- 3 1/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 cup baking soda
- 1 large egg
- coarse salt, or pretzel salt
- Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
- Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
- Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of counter top for rolling out dough. Do not flour it or it will be harder to roll out the dough.
- Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
- Place dough on counter top and form dough into a ball. We are going to cut this ball into 64 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into an 18-22” strand. Cut that into 4 equal pieces. Then cut each piece into 4 equal pieces. I used a bench scraper but a butter knife will work fine. When you are done you will have 64 pieces.
- Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Reduce heat to medium. Place dough bites into boiling water about 10 at a time. It will bubble up, so use extreme caution.
- Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all bites have been boiled.
- Arrange all pretzel bites on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
- Bake for 7-9 minutes until the tops are browned.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2014.
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