Soft Beer Pretzels

Fresh, homemade beer pretzels make great afternoon snacks and are very simple to make! They can be topped with sea salt and served with mustard for a savory snack, or topped with cinnamon and sugar for a sweet treat. They also pair nicely with a pint of German beer!


Soft Beer Pretzels
Author: Scott Ostrander, Esquire Grill

Equipment Needed: 6 or 8qt pot, whisk, brush, baking sheets, parchment paper, stand mixer

  • 44oz (1250g) of bread flour

  • 1oz (25g) instant dry yeast

  • 7oz (195g) beer, preferably ale

  • 16oz (455g) lukewarm water

  • 2¼oz (64g) soft butter

  • 1oz (28g) malt syrup

  • 2 Tbsp (24g) Kosher salt

Blanching Water

  • 4qts water

  • 1⅓ cup baking soda

Egg Wash

  • 1 egg

  • 1 Tbsp water


  1. Preheat oven to 475F.

  2. Combine all ingredients in a mixing bowl and place in a mixer fitted with a dough hook. Mix on speed 1 for 1-2 minutes and then speed 2 for 2 minutes.

  3. Place plastic on top and let proof in bowl until doubled in size. Punch down and remove from bowl.

  4. Cut pieces into 2oz (50g) each. Rest on kitchen counter covered by a damp cloth for 30 minutes at room temp.

  5. Shape by rolling the balls into long strands. Bring each end together. Make a twist and fold back over the loop to make a pretzel. Repeat with all pieces. Lay on a flat surface and refrigerate for 30 minutes.

  6. While refrigerating, bring a pot of water with 4qts of water to a simmer. Whisk in 1⅓ cup of baking soda until dissolved. Blanch each pretzel for 20-30 seconds and remove. Place on a baking sheet lined with parchment paper and let dry.

  7. Create an egg wash of 1 egg & 1 TBSP of water. Whisk vigorously. Brush the egg wash on the tops of each pretzel. Sprinkle pretzels with sea salt and bake in the oven at 475 degrees for 5 minutes or until golden brown.

  8. Serve warm.


(paragary restaurant group)

(cafe bernardo)

(esquire grill)

(centro cocina mexicana)