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Homemade Stadium Style Beer Pretzels

4 3/4 to 5 1/4 c. flour

2 T. sugar

1 envelope quick rising yeast

1 1/2 t. salt

1 c. milk

1/2 c. beer

2 T. canola oil

2 eggs, beaten

coarse salt


In a large bowl, combine 2 c. flour, sugar, yeast and salt.  In a small saucepan, heat milk, beer and oil to warm through {do not boil}.  Add wet to dry ingredients, beat until just moistened.  Stir in remaining flour to form a soft dough.


Turn onto floured surface and knead until smooth and elastic, about 4-6 minutes.  Cover and let rest 10 minutes.  Divide dough into 12 portions, rolling each into a 15 in. rope.  Cover and let rest 10 more minutes.


Twist into pretzel shapes, place on a greased baking sheet and brush with eggs.  Bake at 350 degrees for 15 minutes.  Take out of oven, brush with additional eggs and sprinkle with coarse salt.  Bake an additional 12 minutes or until golden brown.  Serve warm with mustard, cheese or marinara sauce.

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