German Beer Pretzels

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.8
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.0 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 4.8 g

View full nutritional breakdown of German Beer Pretzels calories by ingredient
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Our pretzel recipe comes from Adam Draeger, head brewer of The Yak and Yeti brewpub in Arvada, Colorado. Our pretzel recipe comes from Adam Draeger, head brewer of The Yak and Yeti brewpub in Arvada, Colorado.
Number of Servings: 12


    - 1 Package active dry yeast (2 tsp)
    - 1oz warm Water, (105 degrees F)
    - 1 - 12oz Oktoberfest Beer, or beer of your choice.
    - Brown sugar (1/3 Cup/80 grams)
    - Flour (4 1/2 Cups/520 grams)
    - Baking Soda
    - Pot of water


Beer MUST be room temperature

Dissolve yeast in 1oz of warm water, let sit for 5 minutes. Stir into rehydrated yeast: 12oz beer, 1/3-cup brown sugar and start adding flour. Knead dough until smooth and elastic. You can let the dough rise for a half hour or so but it is not required.

Heat oven to 475f / 245c. In a saucepan, measure 2 tablespoons baking soda to each cup of water. Put enough water to fill the saucepan at least 3 inches high. Bring soda and water mixture to a light boil and set heat to simmer. Make sure the baking soda is well dissolved.

Tear off some dough and roll a long thick pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull them back to the rest of the loop. Place aside on lightly floured surface and let rise a few minutes.

Place pretzels one at a time in water/baking soda mixture for 10 seconds on each side or until the pretzel dough is light yellow in color. Remove the pretzel from boiling water and place onto a salted a cookie sheet.

Salt the top of pretzels with course ground sea salt. Place cookie sheet with pretzels into the oven for 8 to 10 minutes or until pretzel is golden brown. Enjoy while warm.

Serving Size: 1 Pretzel

Number of Servings: 12

Recipe submitted by SparkPeople user VAHOMEBREW81.

TAGS:  Snacks |

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