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Soft Beer Pretzel Nuggets

What goes together better than beer and pretzels? Not much that I can think of. That’s why I put them together into one recipe. I’m always looking for new ways to combine fun flavors. I love the way this recipe turned out! —Alyssa Wilhite, Whitehouse, Texas
  • Total Time
    Prep: 1 hour + rising Bake: 10 min./batch
  • Makes
    8 dozen pretzel nuggets

Ingredients

  • 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

Directions

  • In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, 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 12-in. rope. Cut each rope into 1-in. pieces.
  • In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels.
  • Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.
    Freeze option: Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

Test Kitchen tips
  • To Make Pretzel Rolls, divide and shape dough into eight balls; roll each into a 14-in. rope. Starting at one end of each rope, loosely wrap dough around itself to form a coil. Boil, top and bake as directed.
  • You can also make traditional pretzels with the same dough.
  • Nutrition Facts
    6 pretzel nuggets: 144 calories, 2g fat (1g saturated fat), 8mg cholesterol, 302mg sodium, 26g carbohydrate (2g sugars, 1g fiber), 4g protein.
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