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Traditional German soft pretzels with sea salt

German Soft Pretzels With Beer Recipe

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Authentic German soft pretzels made with beer-infused dough create a golden-brown, chewy exterior and soft, pillowy interior. This traditional recipe uses warm beer to activate the yeast and add subtle malty flavor, then finishes with a baking soda bath for that signature pretzel crust. Perfect for serving with cold beer, spicy mustard, and good company.

  • Total Time: 1 hour 32 minutes
  • Yield: 6 1x

Ingredients

Units Scale
For the Pretzels:
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 packages active dry yeast (4 1/2 teaspoons)
  • 1 1/2 cups warm beer, heated to 110°F
For the Baking Soda Bath:
  • 3 tablespoons baking soda
  • 8 cups water
  For Finishing:
  • Coarse salt or pretzel salt for sprinkling
  • 2 tablespoons melted butter (optional, for brushing)

Instructions

  1. Combine dry ingredients: In a large bowl, mix together flour, salt, and sugar until well combined.
  2. Activate the yeast: In a separate bowl, warm the beer to 110°F (use a thermometer for accuracy). Sprinkle the yeast over the warm beer and let stand for 5 minutes until foamy and activated.
  3. Make the dough: Pour the yeast mixture into the flour mixture. Mix with a wooden spoon or stand mixer fitted with dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
  4. First rise: Place dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour until doubled in size.
  5. Preheat oven: Position rack in center of oven and preheat to 450°F. Line two baking sheets with parchment paper.
  6. Prepare baking soda bath: Bring 8 cups water to a boil in a large pot. Add 3 tablespoons baking soda and stir until dissolved. Reduce heat to maintain a gentle boil.
  7. Shape pretzels: Punch down dough and divide into 6 equal portions. Roll each portion into a 24-inch rope, keeping the middle slightly thicker. Form into a U-shape, cross the ends twice, then fold down to the bottom curve. Press ends to seal.
  8. Boil pretzels: Using a slotted spoon or spider, carefully lower each pretzel into the boiling baking soda water. Boil for 30 seconds, flip, and boil for another 30 seconds. Remove and place on prepared baking sheets.
  9. Top and bake: Immediately sprinkle boiled pretzels generously with coarse salt. Bake for 10-12 minutes until deep golden brown.
  10. Serve: Remove from oven and brush with melted butter if desired. Serve hot with cold beer and dark mustard.

Equipment

Notes

  • Beer selection: Use a German lager, pilsner, or wheat beer for authentic flavor. Avoid hoppy IPAs which can taste bitter.
  • Yeast type: This recipe uses active dry yeast. If using instant yeast, you can skip the activation step and mix directly with flour.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 310
  • Sugar: 2g
  • Sodium: 1850mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 9g

Find it online: https://recipe-rewind.com/traditional-german-soft-pretzels-with-beer/

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