This post contains affiliate links. Please see our disclosure policy.
I’ve made these homemade soft pretzels more times than I can count, and they’re everything you want in a warm and chewy snack. Golden on the outside, soft on the inside, and brushed with melted butter while still warm. These pretzels are perfect for dipping, snacking, and sharing.
These soft pretzels are just like the ones at the mall! Perfect for dipping into cheese!
-Becky
If you love savory appetizers, try these Pizza Cupcakes or Grape Jelly Meatballs, this recipe fits right in. These pretzels pair perfectly with my Beer Cheese Dip, along with a refreshing Mojito or Daiquiri, making them the ultimate addition to parties, game days, or cozy nights at home.
Table of Contents
Ingredients You Will Need
- lager beer: This helps activate the yeast without overheating it.
- active dry yeast: This is one standard packet and makes the dough rise.
- unsalted butter: It adds richness and moisture to the dough.
- all purpose flour: This provides the structure and body for the pretzels.
- baking soda: This helps create the chewy, golden crust.
- egg yolk and water: This is whisked together for the egg wash.
- Coarse salt: This adds flavor and texture to the pretzel tops.
A full list of ingredients is included in the recipe card below.
Recipe Variations
- Make cheddar stuffed pretzels by wrapping the dough around small cheese cubes before shaping.
- Brush baked pretzels with garlic butter instead of plain butter for extra flavor.
- For a sweet pretzel, skip the coarse salt and sprinkle cinnamon sugar on top of the brushed butter right after baking.
- Cut the dough into one inch pieces before boiling to make soft pretzel bites.
How to Make Soft Beer Pretzels
- In the bowl of a stand mixer, whisk together the warm beer, sugar, and salt. Sprinkle the yeast over the top and let it sit for 5 minutes until the yeast blooms.
- Add the melted butter and flour. Mix on low with a dough hook attachment until the dough comes together. Increase the speed to medium and knead for 4 to 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
- Lightly oil a large bowl and transfer the dough to it. Turn the dough to coat, cover with plastic wrap and a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper and lightly grease them. In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda and reduce to a gentle boil.
- Punch down the dough and transfer it to a lightly greased surface. Divide into 8 equal pieces.
- Roll each piece into a 24 inch rope and then twist each piece into a pretzel shape.
- One or two at a time, gently lower the pretzels into the boiling baking soda bath. Let them cook for 30 seconds, then remove with a slotted spoon or spatula and place on the prepared lined baking sheets.
- Brush each pretzel with the egg yolk and water mixture and sprinkle with coarse salt.
- Bake for 12 to 15 minutes, until they are a deep golden brown color.
- Remove from the oven and immediately brush with melted butter.
Expert Tips
Use warm, not hot, beer: Warming the beer to around 110 degrees F is key. Too hot and it will kill the yeast, too cold and the dough won’t rise properly.
Don’t skip the baking soda bath: This step gives pretzels their signature chewy crust and deep golden color. Be sure to boil each pretzel for the full 30 seconds.
Shape carefully: Roll the dough ropes evenly so the pretzels bake uniformly. If they spring back while shaping, let them rest a few minutes and try again.
Grease the parchment paper: Even with parchment paper, the pretzels can stick after the soda bath. A quick spray of non stick cooking spray, or brush of oil, makes them easy to lift after baking.
Brush butter right out of the oven: This adds flavor, keeps the crust soft, and gives them a glossy, finish.
Soft Beer Pretzels FAQs
Yes, you can make the dough and refrigerate it for up to 24 hours before shaping and baking. Let it come to room temperature first.
Use a mild lager or ale with a light flavor. Avoid anything too dark or bitter.
Yes, let them cool completely, then wrap them in a single layer before freezing. Reheat in a 350 degree F oven until warmed through.
No, you can use warm water instead, but the beer adds extra flavor and richness to the dough.
These soft beer pretzels are buttery, golden, and always a hit. Whether you’re hosting a party or just need a good excuse to make something warm and delicious, they’re the kind of recipe that brings everyone to the table.
What’s your favorite way to enjoy a soft pretzel? Let me know in the comments below.
More Game Day Recipes
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Soft Pretzels
Equipment
- Large Saucepan or Pot
- Baking Sheet
- Slotted Spoon
- Mixing Bowl
Ingredients
- 1 1/2 cups lager beer, warmed
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 2 tablespoons unsalted butter, melted
- 4 1/2 cups all purpose flour
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk, plus 1 tablespoon water, whisked together
- coarse salt
- olive oil or cooking spray
Instructions
- In the bowl of a stand mixer, whisk together the warm beer, sugar, and salt. Sprinkle the yeast over the top and let it sit for 5 minutes until the yeast blooms.
- Once the yeast is ready, add the melted butter and flour. Mix on low with a dough hook attachment until the dough comes together. Increase the speed to medium and knead for 4 to 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
- Lightly oil a large bowl and transfer the dough to it. Turn the dough to coat, cover with plastic wrap and a towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper and lightly grease them. To get water ready, in a large pot, bring 10 cups of water to a boil. Carefully add the baking soda and reduce to a gentle boil.
- Punch down the dough and transfer it to a lightly greased surface. Divide into 8 equal pieces. Roll each piece into a 24 inch rope and then twist each piece into a pretzel shape.
- Gently lower the pretzels into the boiling baking soda bath, only cooking one or two at a time. Let them cook for 30 seconds, then remove with a slotted spoon or spatula and place on the prepared lined baking sheets.
- Brush each pretzel with the egg yolk and water mixture and sprinkle with coarse salt. Bake for 12 to 15 minutes, until they are a deep golden brown color. Remove from the oven and immediately brush with melted butter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is very good these pretzels are so soft and delicious
I love making these for a fun snack!