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German Beer Soft Pretzels

German Beer Soft Pretzels

Jessica Vogl
An easy recipe for German Beer Soft Pretzels - perfect for game day or an afternoon snack!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Rise Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, German
Servings 8 pretzels

Ingredients
  

For the Dough

  • 12 ounces German beer about 1 ½ cups, room temperature
  • 1 Tablespoon dark brown sugar
  • 2 teaspoons kosher salt
  • 2 ¼ teaspoons active dry yeast
  • 22 ounces all-purpose flour about 4 ½ cups
  • 4 Tablespoons unsalted butter melted

For Boiling

  • 10 cups water
  • ⅔ cup baking soda

For Topping

  • 1 egg yolk beaten with 1 Tablespoon water to make an egg wash
  • Flaky sea salt for topping

Instructions
 

  • Combine the beer, sugar, and kosher salt in the bowl of a stand mixer. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam (the beer will be foamy as well).
  • Add the flour and butter and mix using the dough hook attachment until well-combined. Change to medium speed and continue to knead until the dough is smooth, 4-5 minutes.
  • Oil a large bowl and transfer the dough in a ball to the bowl. Cover with plastic wrap and let sit for 1 hour, or until doubled in size.
  • Preheat the oven to 450°F. Line 2 half-sheet baking trays with parchment paper and set aside. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot.
  • In the meantime, turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal pieces. Roll each piece into a 24-inch rope. Make a U-shape with the rope, then cross the ends of the rope over each other like a heart. Twist the ends together and push down at the bottom of the U. Place on the parchment-lined baking pan.
  • Place the pretzels in the boiling water, one by one, for 30 seconds each. Remove them from the water using a slotted spatula and return to the baking sheet. Brush each pretzel with the egg wash and sprinkle with flaky sea salt.
  • Bake until golden brown, approximately 13-15 minutes. If your oven heats unevenly (like mine!) you may want to rotate and switch the pans halfway through so they all get even color. Transfer to a cooling rack to cool. Serve with a mustard or your favorite dipping sauce.
Keyword beer, german beer, pretzel, soft pretzel
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