Last Updated on October 5, 2023 by Carne Diem
Method: Stovetop, Smoker or Oven
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The weather is cooling off, football season is underway, and Oktoberfest has officially kicked off. That can only mean one thing:
Each year we host an Oktoberfest party, and no party is complete without some Bavarian pretzels. Last year we decided to give smoking our beer pretzels a try, and they were a huge hit with everyone. Of course, they are also great if you decide to just make them in your oven. No doubt these German beer pretzels will become a family favorite.
Table of contents
Making German Beer Pretzels
Making your own Bavarian style pretzels is not as difficult as you might think. Essentially you just need water, beer, flour, yeast and salt. We also recommend using diastatic malt to help with browning of the pretzels. Diastatic malt is a secret ingredient of bakers, providing additional nutrients to the yeast and aid in obtaining that golden brown color that you want in a German pretzel.
Diastatic malt can often be found in the organic section of some grocery stores. You can also buy it for a reasonable price on Amazon. If you are unable to find diastatic malt, you can substitute an equal amount of sugar or a couple tablespoons of honey to the dough.
Making Beer Pretzel Dough
To make the dough for your beer pretzels you will first want to measure out your ingredients. Whenever working with dry ingredients like flour, we highly recommend weighing out the ingredients. Weighing is far more accurate. We have given the weight of the ingredients in the recipe as well as an estimate of how much to use if you choose to just measure it out with measuring cups.
First proof the yeast by mixing with the warm water, until foamy. You want to make sure the water is lukewarm, about 100-115 degrees. If you go too hot, you will kill the yeast. You want the water just warm to the touch.
Next, in the bowl of a stand mixer, add the flour and diastatic malt. Mix in the warm water with the yeast, followed by the room temperature beer.
What type of beer works best for beer pretzels?
Most German ales work well for beer pretzels. We typically use a quality Marzen or Festbier. We have also used Dunkels with some success but prefer the lighter beers for making the pretzels.
Be sure to check out some of our other favorite beer infused recipes below:
- Beer Braised Beef Cheek Barbacoa
- Irish Steak and Guinness Pie
- Guinness Beer Battered Cod
- Grilled Jamaican Jerk Chicken
Mix the dough until evenly combined, stopping and scraping the sides of the bowl, as needed, to incorporate all of the flour. Add the salt and mix for about 1-2 more minutes.
Remove the dough to a well-floured surface and knead for 5-6 minutes. If the dough is sticking to your hands add a very small amount of additional flour. Cover the dough with a warm, damp towel and allow to rest for 30 minutes.
Bulk fermenting the pretzel dough
If you do not wish to cook the pretzels the same day you can refrigerate the dough and use it later. This is actually our preferred method of making the pretzels as bulk fermenting the dough adds some extra flavor and complexity to the dough. To do this place the entire dough ball in a large bowl and cover with a lid or plastic wrap. Allow some space at the top of the bowl as the dough may continue to rise. Store the pretzel dough for 1-2 days. On the day you wish to make your pretzels, remove the beer pretzel dough from the refrigerator for 1-3 hours prior to proceeding to allow the dough to come to room temperature.
Divide the dough into balls and prepare the water bath for the German Beer Pretzels
If you plan on cooking the same day, or after your bulk fermented dough has come to room temperature, divide the dough into 3 equal sized balls of about 20 ounces each. Recover and allow the dough balls to rise for another 30 minutes.
While the dough is rising bring 4 quarts of water to a boil. Add in the baking soda and reduce to a simmer. The use of a water bath is to help develop the perfect crispiness to your Bavarian style pretzel by chemically cooking the outside with a high pH solution. Traditionally this is done with a food grade lye solution. If you are like us, however, and do not want to have the added mess and risk of cooking with lye, then simmering the pretzels in baking soda works in a pinch.
How to form pretzels
Divide each of the dough balls into 5 individual 4-ounce balls.
Next, roll the balls into a long thin rope, about ½ inch thick and 2 feet long.
Form your pretzels then cover with plastic wrap while you form the remaining Bavarian Beer Pretzels.
Boil the German Beer Pretzels
Working in batches, to avoid overcrowding, add the pretzels to the simmering water. If necessary, increase the heat to keep at a simmer and cook for 1 minute. Flip the pretzels over and cook for an additional 1 minute.
Using a slotted spoon remove the pretzels to a paper towel lined tray. Season with pretzel salt or your choice of topping. Repeat the cooking process with the remaining pretzels.
Favorite Pretzel Flavor Options
While the standard salted pretzel is our go to for our German Beer pretzels, there are a number of other flavors and variations that we have also grown to love over the years.
Everything Bagel Pretzels
Sprinkle the pretzels with everything bagel seasoning just prior to baking. Everything bagel seasoning is great on everything from pretzels, popcorn, or our Everything Bagel Seared Ahi Tuna.
Garlic Parmesan Pretzels
Combine equal parts garlic salt and grated parmesan cheese. Sprinkle on the beer pretzels prior to baking or smoking.
Cinnamon Sugar Dessert Pretzels
Everyone loves a good dessert pretzel. Simply replace the salt with some cinnamon sugar. Add the cinnamon sugar the last 5 minutes of the bake time, to prevent the sugar from burning.
Baking the Bavarian Pretzels
These German Beer pretzels can be baked in an oven or turn out great on a grill or smoker. We host an Oktoberfest party each year and these Smoked German Beer Pretzels served along with our Smoked German Beer Cheese Sauce is always a huge hit.
Preheat your oven or smoker to 450 degrees. If using a grill or smoker to make the German Beer Pretzels, set up for indirect heat.
Place the pretzels on a well-oiled pan or a pan lined with parchment paper. Bake for 15 minutes, then check on doneness. If you would like a darker or crispier pretzel cook for an additional 5-7 minutes.
Serving Bavarian Beer Pretzels
Serve the pretzels warm along with some German mustard, beer cheese sauce, or your favorite cheese sauce. Don't forget a mug of your favorite Oktoberfest style beer.
For more of our favorite German and Oktoberfest recipes, be sure to check out some of these Bavarian classics:
- Authentic Sauerbraten
- German Beef Rouladen
- Authentic Schwenkbraten: German Swinging Pork
- Authentic Wiener Schnitzel: Viennese Veal Cutlet
- German Kasespätzle with Bacon
- German Hunter Sauce: Bavarian Mushroom Gravy
- German Black Forest Cheesecake
Frequently Asked Questions
In Germany, pretzels are boiled in a lye bath prior to baking giving them that famous browned exterior. When making pretzels at home you can closely achieve this browning effect by using diastatic malt in the dough and by boiling the pretzels in baking soda water prior to baking.
Bavarian pretzels are typically denser than American soft pretzels and have a darker, crispier exterior due to the pretzels being boiled in lye prior to baking.
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📖 Recipe
Bavarian Beer Pretzels
Equipment
- Large Pot for boiling
Ingredients
- 12 Ounce Warm Water
- 12 Ounce German Beer
- 9 grams Active Dry Yeast about 1 tablespoon
- 20 grams diastatic malt about 2 tablespoons
- 1 tablespoon salt
- 1000 grams All purpose flour about 6.5 cups
Water Bath
- 4 Quarts Water
- ½ Cup Baking Powder
Instructions
- Proof the yeast by mixing with the warm water, until foamy.
- In the bowl of a stand mixer, add the flour and diastatic malt. Mix in the warm water with the yeast, followed by the room temperature beer.
- Mix until evenly combined, stopping and scraping the sides of the bowls, as needed, to incorporate all of the flour.
- Add the salt and mix for about 1-2 minutes.
- Remove the dough to a well-floured surface and knead for 5-6 minutes. Cover the dough with a warm, damp towel and allow to rest for 30 minutes. See Note 1
- Divide the dough into 3 equal sized balls of about 20 ounces each. Recover and allow the dough balls to rise for another 30 minutes.
- While the dough is rising bring 4 quarts of water to a boil. Add in the baking soda and reduce to a simmer.
- Divide each of the dough balls into 5 individual 4-ounce balls. Roll the balls into a long then rope, about ½ inch thick and 2 feet long. Form your pretzel. Cover with plastic wrap while you form the remaining Bavarian Beer Pretzels.
- Working in batches, to avoid overcrowding, add the pretzels to the simmering water. Increase the heat to keep at a simmer and cook for 1 minute. Flip the pretzels over and cook for an additional 1 minute.
- Using a slotted spoon, remove the pretzels to a paper towel lined tray. Season with pretzel salt or your choice of topping.
- Repeat the cooking process with the remaining pretzels.
- Preheat your oven or smoker to 450 degrees. If using a grill or smoker to make the pretzels, set up for indirect heat.
- Place the pretzels on a well-oiled pan or a pan lined with parchment paper. Bake for 15 minutes, then check on doneness. If you would like a darker or crispier pretzel cook for an additional 5-7 minutes.
- Serve warm.
Notes
- If you do not wish to cook the pretzels the same day you can refrigerate the dough and use it later. This is actually our preferred method of making the pretzels as bulk fermenting the dough adds some extra flavor and complexity to the dough. To do this place the entire dough ball in a large bowl and cover with a lid or plastic wrap. Allow some space at the top of the bowl as the dough may continue to rise. Store the pretzel dough for 1-2 days. On the day you wish to make your pretzels, remove the pretzel dough from the refrigerator for 1-3 hours prior to proceeding to allow the dough to come to room temperature.
Nutrition
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