Beer Soft Pretzels with Maple Mustard Sauce
Beer Soft Pretzels with Maple Mustard Sauce are a homemade soft pretzel recipe with beer baked right in. They’re the perfect game day snack!
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 this homemade soft pretzel recipe? Perfect Game Day food right here.
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!
You wouldn’t bite into these pretzels and declare “there’s beer in here!” It’s a subtle background flavor that just makes these soft pretzels a little more interesting. 🙂
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.
Speaking of the maple mustard sauce, it’s to die for. It’s the perfect compliment to this soft pretzel recipe!
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 soft pretzels, is that they taste a hundred times better than any mall pretzel. But that shouldn’t surprise you, because you already know homemade tastes best, right?
Next Game Day, I hope you whip up a batch of this beer soft pretzel recipe and kick back and enjoy the game. And don’t forget the dipping sauce! You definitely need that too. 🙂
More Game Day recipes you’ll love:
30-Minute Homemade Soft Pretzels from Sally’s Baking Addiction
More ways to cook with beer!
Homemade Soft Pretzels with Mustard Sauce
For the pretzels:
- 12 ounces beer, lukewarm (110-115 degrees) the beer may be substituted with water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt plus more for the top of the pretzels
- 2 1/4 teaspoons instant dry yeast
- 4 1/2 cups all purpose flour
- 4 tablespoons (2 ounces) unsalted butter melted and cooled slightly
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk and 1 tablespoon water whisked together for the egg wash
For the sauce:
- 1/2 cup yellow mustard
- 6 tablespoons pure maple syrup
For the pretzels:
- 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 F.
- 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.
- 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.
- Preheat the oven to 450 degrees F, 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 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 top of each pretzel.
- 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:
- 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 for up to 5 days. Just heat and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.