Best 2 Soft Beer Pretzels Recipes

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Pretzels can be treated as a wholesome snack or an appetizing side, and they can be enjoyed on multiple occasions. However, not every recipe delivers on its promise of a soft and chewy texture, especially when it comes to beer pretzels. This article is here to change that. We've gathered and tested various recipes to bring you the ultimate guide to creating perfect, soft beer pretzels that will impress your taste buds and leave you craving more. With our simple instructions, step-by-step guide, and additional tips, you can transform your kitchen into a pretzel-making haven. Get ready to embark on a culinary journey that will satisfy your hunger and tantalize your taste buds with every bite.

Here are our top 2 tried and tested 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 PRETZELS WITH BEER CHEESE DIP RECIPE



Soft Beer Pretzels with Beer Cheese Dip Recipe image

Provided by charlotteh371

Number Of Ingredients 20

For the Pretzels
12 oz beer such as a lager
1 Tablespoon Sugar
2 teaspoons kosher salt
1 package active dry yeast 2 and 1/4 teaspoons
2 ounces unsalted butter melted
22 ounces all-purpose flour about 4 and 1/2 cups
10 cups water
2/3 cups baking soda
1 egg yolk beaten with 1 tablespoon water
kosher salt for topping or pretzel salt if you can find it
vegetable oil for bowl
For Beer Cheese Dip
4 ounces cream cheese softened
3/4 cup grated white cheddar
3/4 cup grated mozzarella divided
1/4 cup beer I used a lager
1 teaspoon garlic powder
a few dashes hot sauce
1 tablespoon chopped parsley optional, for garnish

Steps:

  • Instructions To Make Soft Beer Pretzels Warm the beer to 110-115 degrees F. In a stand mixer with the dough hook attached, add the warm beer, sugar, kosher salt, then sprinkle the yeast on top. Let the mixture sit for about five minutes, or until it starts to get foamy. Add the butter and the flour. Turn the mixer to low to medium speed and mix until dough comes together. Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl). In a clean bowl, add enough oil to coat the inside of the bowl (can spray with cooking spray or add about 1 teaspoon of oil and brush to coat inside of bowl) Quickly form the dough into a ball and place in the bowl, turning once to coat the dough in oil. Cover with plastic wrap and a tea towel, then allow to rise for about 1 hour, until dough has doubled in size. Preheat oven to 425 degrees F. Line two baking sheets (Use silpat or parchment paper) In a large pot, bring 10 cups of water and the baking soda to a boil. Meanwhile, shape pretzels. Turn the dough onto a lightly oiled surface and divide into 8 pieces. Flatten each piece into a rectangle, then roll into a cigar shape. Pinch the seams together. Then roll the dough out into a 24 inch rope. Bring the two ends of the rope up to form a "U" shape. Twist the two end pieces around each other once, then cross the end pieces back down to the bottom of the "U" to complete the pretzel shape. (See above photo) When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove from the water with a spider or large spatula and place on the baking sheets. Brush each pretzel with the egg mixture and sprinkle with kosher salt. Bake for 12-15 minutes or until browned. Serve with beer cheese dip (below) To make the beer cheese dip Preheat oven to 350 degrees F In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1/2 cup of the grated mozzarella, stir to combine. Add the garlic powder, beer and hot sauce, stir until completely mixed. Pour into a baking dish* and sprinkle the remaining 1/4 cup of mozzarella on top. Bake for about 15 minutes or until melted and top is golden. Garnish with chopped parsley if desired and serve. Recipe Notes *I used a 6.25 inch mini cast iron skillet. The skillet was quite full, so I wouldn't recomend using a smaller dish.

Tips:

  • Use fresh yeast for the best results. If using active dry yeast, proof it in warm water with a pinch of sugar before adding it to the dough.
  • Knead the dough until it is smooth and elastic, about 8-10 minutes. This will help develop the gluten in the flour and give the pretzels their chewy texture.
  • Let the dough rise in a warm place until it has doubled in size, about 1 hour. This will allow the yeast to produce carbon dioxide, which will create air pockets in the dough and make the pretzels light and fluffy.
  • Shape the dough into pretzels before boiling them. This will help them to hold their shape while they are baking.
  • Boil the pretzels in a baking soda solution before baking them. This will give them their characteristic brown color and crispy crust.
  • Bake the pretzels in a hot oven until they are golden brown, about 15-20 minutes. This will help them to develop a crispy exterior and a chewy interior.
  • Serve the pretzels warm with your favorite dipping sauce.

Conclusion:

Soft beer pretzels are a delicious and versatile snack or appetizer. They are easy to make and can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create these tasty treats in your own kitchen. So next time you are looking for a satisfying snack, give soft beer pretzels a try.

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