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Soft Beer Pretzels Recipe

WRITTEN ON 25 September, 2022

Ever wondered how to make your own pretzels?

Pretzels are a very popular baked pastry in Germany, and a classic Oktoberfest snack served with “obatzda”, a cheese dip and enjoyed with a stein of marzen-style beer.

Legend has it that pretzels were first made by Italian monks from bread dough scraps and were believed to be holy food with healing power. The iconic twisted knot of the pretzel is said to symbolise arms folded in prayer.

In this blog, we share the recipe of pretzels using a marzen style beer, such as Barahsinghe Yaktoberfest.

Using a beer in the pretzel enhances both flavour and tenderisation. The toasted-bread like malt flavour and slight hop bitterness in the marzen style beer can add a rich and distinctive taste to the pretzel dough. Additionally, the alcohol in the beer helps to tenderise the dough to make a soft pretzel.


  • 330ml Barahsinghe Yaktoberfest
  • 500g All-purpose flour
  • 2 1/4 tsp Active dry yeast
  • 2 tbsp Unsalted butter (melted)
  • 2 tbsp Sugar
  • 1 1/2 tsp Salt
  • 10 cups Water
  • 98g Baking Soda
  • 1 large Egg Yolk
  • 1 tbsp Water
  • Coarse salt (optional)


  • In a small saucepan, heat beer to 43°C – 46° C (110°F-115°F). Remove from heat and stir in yeast until dissolved.
  • In a large bowl, combine unsalted butter, sugar, 1 1/2 tsp salt, yeast mixture and 375g 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 and knead until smooth and elastic (approx. 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 the oven to 218°C (425°F).
  • Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 24-in rope.
  • Curve ends of each rope to form a circle; twist ends once and lay over the opposite side of the circle, pinching ends to seal.
  • In a Dutch oven, bring water and baking soda to a boil. Drop pretzels, 2 at a time, into boiling water. Cook for 30 seconds and remove with a slotted spoon and drain well on paper towels.
  • Once drained, place the pretzels 2 in. apart on greased baking sheets.
  • In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle coarse salt on top (optional).
  • Bake until golden brown for approx. 10-12 minutes. Remove from pans to a wire rack to cool.

Recipe Source: