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Cooking with Beer - Pretzels

Cooking with Beer - Pretzels

Cooking with beer can be wildly inventive and quite delicious. There’s something about cooking with beer that gives old recipes a new, refreshing and altogether different taste. From flavoring meat to vegetables, to enhancing chocolate desserts beer has a huge cooking range. From IPA to lager to stout, the flavors are all there. It’s just a matter of pairing the right beer with the right ingredients for dinner, dessert or snacking!

Stouts – Use to cook with chocolate desserts, to make a meat marinade glaze, beef recipes and thick, hearty beef stews.

Lagers – Light and crisp, this beer is ideal for lighter dishes, breads and beer batter recipes.

IPAs – Are generally too bitter to cook with and are better to drink. But there are a few ways to make food with IPAs.

Today we’re cooking with Guinness Stout and making beer pretzels! The stout infuses a lovely and subtle flavor to the homemade pretzels. The home baked pretzels were eaten with a dash of salt and piping hot from the oven. I didn’t have time to make a cheese sauce to dip the pretzels, but these pretzels would taste just as good with a beer cheese or jalapeno cheese dipping sauce.

Beer pretzels

12 oz stout beer

1 tbsp Sugar

2 tsp sea salt

1 package active dry yeast or 2 ¼ tsp

2 tbsp unsalted butter, melted

4 ½ cups all-purpose flour

Water for boiling

1/3 cup baking soda

Warm the beer to 110-115 degrees F. Use a candy thermometer to check the temperature.

In a stand mixer with the dough hook attached, add the warm beer, sugar, sea salt, then sprinkle the yeast on top. Let the mixture sit for about five minutes, and it will get nice and foamy.

Add the butter and the flour. Turn the mixer onto low/medium speed and mix until dough comes together.

Increase the mixer speed to medium and knead for 4-5 minutes. Dough should be smooth and clinging to the dough hook (not stuck to the side of the bowl).



Lightly coat the inside of a clean bowl with a layer of canola oil. Knead the dough into a ball and place in the bowl, turning once to coat the dough in oil. Cover the bowl with a tea towel, then allow to rise for about 1 hour, until dough has doubled in size.

Preheat oven to 425 degrees F.

Line two baking sheets with parchment paper

In a large pot, bring 10 cups of water and the baking soda to a boil.

Meanwhile, shape pretzels. Divide the ball of dough into 8 pieces. Take each piece, roll it into a rope and twist into a pretzel shape. Repeat with all the pieces of the dough.

When all pretzels are shaped, add them 2 at a time to the pot of boiling water, allow them to boil for 30 seconds. Then remove the pretzels from the water with a spider ladle or slotted spoon and place on the baking sheets.

Lightly sprinkle each pretzel with sea salt. Bake for 12-15 minutes or until browned. Enjoy!

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  • Jackie Miller
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