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–+ servings

Bavarian Beer Pretzels

Carne Diem Culinary
These German Beer Pretzels make the perfect addition to your Oktoberfest celebration. This easy pretzel recipe can be made on your smoker or oven, and pair perfectly with your favorite beer cheese sauce.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Resting time 2 hours
Total Time 2 hours 40 minutes
Course Appetizer
Cuisine German
Servings 15 pretzels
Calories 259 kcal

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

  1. 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

Calories: 259kcalCarbohydrates: 54gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 1317mgPotassium: 85mgFiber: 2gSugar: 0.2gVitamin C: 0.002mgCalcium: 483mgIron: 4mg
Keyword appetizer, beer, german, Oktoberfest
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