Best 3 Soft Beer Pretzel Nuggets Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your taste buds with the ultimate soft beer pretzel nuggets, a culinary masterpiece that combines the irresistible flavors of beer, pretzels, and a tantalizing blend of seasonings. These golden-brown nuggets offer a satisfying crunch on the outside, while the interior yields a soft and chewy texture that melts in your mouth. Whether you're hosting a casual get-together or looking for a fun and easy snack, these beer pretzel nuggets are guaranteed to be a hit. Discover the secrets to creating the perfect nuggets, from selecting the right beer to mastering the art of shaping and baking.

Let's cook with our recipes!

SOFT BEER PRETZELS



Soft Beer Pretzels image

I'm always looking for new ways to combine fun flavors, and what goes together better than beer and pretzels? Not much that I can think of. That's why I put them together into one delicious recipe. -Alyssa Wilhite, Whitehouse, Texas

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 8 pretzels.

Number Of Ingredients 12

1 bottle (12 ounces) amber beer or nonalcoholic beer
1 package (1/4 ounce) active dry yeast
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda
TOPPING:
1 large egg yolk
1 tablespoon water
Coarse salt, optional

Steps:

  • In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in. rope. Curve ends of each 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 pretzels, 2 at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with coarse salt if desired. Bake until golden brown, 10-12 minutes. Remove from pans to a wire rack to cool. , Freeze option: Freeze cooled pretzels in freezer containers. To use, thaw at room temperature or microwave each pretzel on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 288 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 604mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

SOFT BEER PRETZEL NUGGETS



Soft Beer Pretzel Nuggets image

What goes together better than beer and pretzels? Not much that I can think of. That's why I put them together into one recipe. I'm always looking for new ways to combine fun flavors. I love the way this recipe turned out! -Alyssa Wilhite, Whitehouse, Texas

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 1h10m

Yield 8 dozen.

Number Of Ingredients 12

1 bottle (12 ounces) amber beer or nonalcoholic beer
1 package (1/4 ounce) active dry yeast
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1-1/2 teaspoons salt
4 to 4-1/2 cups all-purpose flour
10 cups water
2/3 cup baking soda
TOPPING:
1 large egg yolk
1 tablespoon water
Coarse salt, optional

Steps:

  • In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces., In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. Freeze option: Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

Nutrition Facts : Calories 144 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 302mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

SOFT PRETZELS



Soft Pretzels image

Provided by Food Network

Time 50m

Yield 20 servings

Number Of Ingredients 7

2 tablespoons warm water, plus 1 1/3 cups warm water
1 package dry yeast
1/3 cup brown sugar
5 cups flour
1/2 cup baking soda
Kosher salt
Mustard, as an accompaniment

Steps:

  • In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.
  • Preheat oven to 475 degrees F.
  • Butter 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Then roll them into 1/2-inch thick worms. Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U (which is now an O) and press to secure the dough. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown.

Tips:

  • Use fresh yeast for the best results. If you're using active dry yeast, be sure to proof it in warm water before adding it to the dough.
  • Knead the dough until it is smooth and elastic, about 5-7 minutes. This will help develop the gluten in the flour and make the pretzels chewy.
  • If the dough is too sticky to handle, add a little more flour. Be careful not to add too much flour, or the pretzels will be dry.
  • Let the pretzels rise in a warm place until they are doubled in size, about 1 hour. This will help them develop their flavor and texture.
  • Before baking, brush the pretzels with a baking soda solution. This will give them their characteristic golden brown color.
  • Bake the pretzels in a hot oven until they are golden brown and crispy, about 15-20 minutes.
  • Serve the pretzels warm with your favorite dipping sauce.

Conclusion:

Soft beer pretzel nuggets are a delicious and easy-to-make snack or appetizer. They're perfect for parties or potlucks, and they're also great for a quick and easy meal. With a few simple ingredients and a little bit of time, you can enjoy these delicious pretzels at home. So next time you're looking for a tasty snack, give these soft beer pretzel nuggets a try. You won't be disappointed!

Related Topics