Beer Pretzels: Where Brewing and Baking Meet
There's just something about the smell of freshly baked pretzels that transforms a beer snack into something even more special.
At RedWillow, our love of beer has always gone hand in hand with a love of good food. In fact, it's one of the reasons the brewery came into existence in the first place. We've always believed that great beer deserves great company, both the human kind and the edible kind. And whenever we can source our ingredients locally, we do. It's all part of creating something with care, whether it's what's in your glass or what's on your plate.
As autumn settles in, we find ourselves reaching for heartier fare, and these beer pretzels have become a seasonal favourite at the brewery. Soft, golden, and generously salted, they're perfect alongside a pint. And whilst pretzels are our go-to when the weather turns, this same recipe works brilliantly for bagels year-round – versatile, like all the best things.
The Beer Makes the Difference
For this recipe, we'd recommend reaching for one of our darker, maltier brews. Smokeless, Festbier, Rauchbier, or Heritage Porter all bring something special to the dough – depth, a touch of sweetness, and that unmistakable malty backbone that makes these pretzels truly something.
We also have to give a nod to Melissa Cole's fantastic cookbook, The Beer Kitchen. If you haven't got a copy yet, do yourself a favour. Her beer vinegar recipe is the foundation for the honey mustard dip we serve these with, and it's an absolute revelation. Sharp, bright, and the perfect foil to the rich, salty warmth of a fresh-from-the-oven pretzel.
The Recipe
Ingredients:
800g strong white bread flour, plus extra for dusting
1 tbsp soft dark brown sugar
1½ tsp fast-action yeast
100ml whole milk
400ml dark beer (we suggest Smokeless, Festbier, Rauchbier, or Heritage Porter)
Vegetable or olive oil for kneading
4 tbsp bicarbonate of soda
1 egg yolk, mixed with a splash of water
2-3 tbsp rock salt (depending on how generous you're feeling)
Method:
Step 1
Put the flour, sugar, yeast, and 1 tsp salt into a large bowl and mix well.
Step 2
Heat the milk in a pan until just boiling, pour in the beer, and stir. Yes, it'll curdle and look rather unappetising – but have faith! Pour the liquid over the flour mix and use a spoon to bring it together as a rough dough. Set aside for 10 minutes to let the flour hydrate.
Step 3
Lightly oil a patch of clean work surface and scrape the dough out onto it. Lightly oil a clean bowl for the finished dough. Using oily hands, gently knead the dough for just 10 seconds, then pop it back into the bowl to rest for 10 minutes. Repeat this gentle quick knead followed by a rest twice more. At first, the dough will feel very wet and sticky, but it should become softer and smoother with each successive knead. After the final knead, rest the dough in the bowl, cover, and refrigerate for 6-8 hours or overnight. If you're short on time, you can prove it for 1-2 hours at room temperature instead.
Step 4
Lightly flour the work surface and tip the dough onto it. Cut into 8 even-sized pieces, tossing each piece in the flour so that it is well-coated. If the dough has been proving in the fridge, leave the pieces for 30 minutes to come to room temperature before rolling – cold dough doesn't behave very well.
Step 5
Lightly flour 2 baking sheets. Take each piece of dough and roll it out into 60cm ropes, about 1½-2cm thick. If the dough is shrinking back, leave the ropes to rest for a few minutes, then continue. To create a classic pretzel shape, form each rope into a U shape, then cross the ends over each other twice. Bring the twisted ends towards you so they meet the bottom curve of the circle and press down firmly to stick, dabbing with a bit of water if needed. Put onto the floured baking sheet, repeat with the remaining dough, and leave to prove at room temperature for 30 minutes.
Step 6
Heat the oven to 200C/fan 180C/gas 6.
Step 7
Bring a very large pan of water to the boil and gently tip in the bicarbonate of soda – it'll fizz up, so take care. Add the pretzels, 2 at a time, into the boiling water for just 30 seconds. Remove with a slotted spoon, draining off the water before resting them on baking paper. Repeat with the remaining pretzels, then lift the baking paper with the boiled pretzels onto the baking sheets.
Step 8
Lightly brush the tops of the pretzels with the egg yolk mix and sprinkle over rock salt. Put into the oven and bake for 25 minutes or until deep golden brown.
Serving Suggestion
These are best enjoyed warm, straight from the oven, with a generous bowl of honey mustard dip on the side. And of course, a pint of the beer you used in the dough – there's a lovely symmetry to it.
Whether you're making these for a quiet weekend at home or bringing them along to share with friends, they're the sort of thing that makes any gathering feel a little more special.
Here's to good beer, good food, and the joy of making both. Prost!