Beer Soft Pretzels with Maple Mustard Sauce

Beer Soft Pretzels with Maple Mustard Sauce are soft, delicious homemade pretzels made with blond ale to give them a mild beer flavor.  Dip them in a tasty maple mustard sauce for the perfect Game Day snack!

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It’s Game Day!  I know the NFL officially opened on Thursday, but today is the real football opening day in my opinion.  My house will be buzzing all day with football, and I wouldn’t have it any other way.  I start every year with hope that my team will be decent, but it doesn’t turn out that way often enough. 🙁  I’m just happy that football is back!  And these pretzels?  Perfect Game Day food right here. 🙂

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Soft pretzels have been on my bucket list forever, and about a month ago, I decided to make them to celebrate opening day.  The reason why I thought these particular pretzels would be especially perfect for Game Day is because of one special ingredient — BEER.  While I’m generally a red wine drinker, I do enjoy beer on occasion, and nothing says Game Day more than that…except maybe beer with a burger. 🙂

Cooking and baking with beer is big now for a reason.  Beer imparts such a delicious flavor to food, and I really love it in my chili!  I’ve incorporated beer into my Guiness Beef Chili and Hearty Vegetarian Beer Chili and loved the results.   Beer is even finding it’s way into desserts and caramel sauces, which I have yet to try.  Another bucket list item.

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I scoured the fridge for the perfect beer, and I spied a blond ale that sounded perfect.  Ales are mild in flavor, which I thought would be great for these pretzels.  My kids were gonna be eating these too, and I didn’t think they’d care for a big, bold beer flavor.  I certainly don’t want them too anyway. 😉   You wouldn’t bite into these pretzels and declare “there’s beer in here!”  It’s subtle, and just a little something different to tantalize the old taste buds.

I didn’t have fancy salt for these, I just used Kosher salt.  They were every bit delicious, and I don’t care for an overpowering salty pretzel.  Especially with this maple mustard sauce.  To die for.  If you know me by now, you know how I love my maple syrup and I swap it out for honey any time I can.  It tastes so delicious with the mustard, and even my kids loved this sauce.

I wish I had some step by step photos for you here, but life got in the way and it was impossible to shoot pictures while I did this.  Let’s just say things were a bit harried.  Errands, dinner, etc. all happened while I made these.  It’s amazing they turned out!

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At first I wanted to make pretzels that didn’t require dropping them into boiling water with baking soda right before baking, but I sucked it up and told myself for my first batch I need to do it the traditional way.  The results were nothing short of awesome, and they really are easy to make.  If you have a couple of helpers around, enlist their help to roll the pieces of dough into ropes and shape the pretzels and it will go that much faster.

All I can say about these, is they taste a hundred times better than any mall pretzel, but that shouldn’t surprise you, because you already know homemade tastes best, right?  I see a lot more pretzel variations coming in the future, so beware.  Next Game Day, I hope you whip up a batch of these Beer Soft Pretzels and kick back and enjoy the game.  And don’t forget the dipping sauce!  You definitely need that too. 🙂

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Here are more pretzel recipes for Game Day!

30-Minute Homemade Soft Pretzels from Sally’s Baking Addiction

Caramel Apple Soft Pretzel by A Spicy Perspective

Homemade Soft Pretzel Twists from Just A Taste

Soft Pretzel Bites 3 Ways from Annie’s Eats

Beer Soft Pretzels with Maple Mustard Sauce
Prep time
Cook time
Total time
Beer Soft Pretzels with Maple Mustard Sauce are soft, delicious homemade pretzels made with blond ale to give them a mild beer flavor. Dip them in a tasty maple mustard sauce for the perfect Game Day snack!
Serves: 12 soft pretzels
For the pretzels:
  • (1) 12 ounce bottle of beer (I used Drake's blond ale), lukewarm (110-115 degrees)
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt, plus more for the top of the pretzels
  • 2¼ teaspoons (1/4 ounce) instant dry yeast
  • 4½ cups all purpose flour
  • 4 tablespoons (2 ounces) unsalted butter, melted and cooled
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg yolk and 1 tablespoon water whisked together for the egg wash
For the sauce:
  • ½ cup yellow mustard
  • ¼ cup plus 2 tablespoons pure maple syrup
For the pretzels:
  1. If your beer is not room temperature, heat it briefly in a saucepan over low heat or microwave it in a microwave safe bowl for 20 second intervals until just barely warm to the touch, 110-115 degrees. Place the beer in the bowl of a stand mixer. Add the sugar and 2 teaspoons of kosher salt and whisk to combine. Sprinkle the yeast over the the beer mixture evenly and let stand 5-10 minutes until foamy.
  2. Fit the mixer with the dough hook, then add the flour and butter to the beer mixture. Stir on low speed just until combined. Increase the speed to medium and knead the dough about 5 minutes, or until the dough pulls away from the sides of the bowl. Turn out the dough into a bowl greased with canola oil and cover. Place in a warm spot and let rise about 1 hour, or until doubled in size.
  3. Preheat the oven to 450 degrees, and lightly oil parchment paper for (2) baking sheets and set aside. Turn the dough out onto a counter -- do not sprinkle flour on the surface -- and gently deflate. Divide the dough into 12 equal pieces, and using your hands, roll into ropes about 18" long. Form the ropes into pretzels and set on the prepared baking sheets. Place the water and baking soda in an 8 quart pot with the baking soda and bring to a boil. Reduce the heat slightly and add the pretzels, only a few at a time, and boil for 30 seconds each. Remove from the water with a slotted spoon or spatula, and place back on the baking sheet. Repeat with the remaining pretzels, then brush each one lightly with egg wash. Sprinkle some kosher salt over the tops, and bake in the middle and upper third of the oven for 12-15 minutes, rotating the pans halfway through the baking time. When the pretzels are a deep brown color, remove from the oven and cool on a wire rack.
For the sauce:
  1. Place the mustard and maple syrup in a medium bowl and stir until combined. Chill until ready to use. Enjoy with warm soft pretzels!
Total time above includes 1 hour for the dough to rise.

Store leftover pretzels in an airtight container at room temperature. Just heat and enjoy!

Pretzel recipe adapted from Just a Taste.

Dipping sauce recipe by Flavor the Moments.



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