Miniature soft pretzels made with beer are the perfect snack for game day. These bite-sized pretzels—affectionately called “pretz-ales”—are flavorful, quick to make, and pair wonderfully with mustard and a cold beer.
While homemade soft pretzels might sound intimidating, this recipe is straightforward and fits into a busy afternoon. You can make a batch in an hour or two, including rising and a quick soda bath, so they’re ideal when you want a homemade snack without a marathon of prep.
Pretz-ales (Soft Beer Pretzels)
Makes 32 miniature pretz-ales
Adapted from Martha Stewart
For the dough:
2 1/4 teaspoons (7 grams) active dry yeast
1/4 teaspoon (2 grams) salt
2 teaspoons (9 grams) sugar
1/4 cup (60 ml) warm water
1 cup (236 ml) beer
3 cups (500 grams) all-purpose flour
1/8 teaspoon cayenne pepper, optional and to taste
2 tablespoons (32 grams) butter, softened
For the bath:
1/4 cup (50 grams) baking soda
Flaky salt, for sprinkling
Combine the yeast, salt, and sugar in a small bowl or liquid measuring cup. Add the warm water and let sit for 5 minutes, until foamy. This activates the yeast and ensures a good rise.
In a large bowl, whisk together the flour and cayenne pepper. Cut the softened butter into the flour until the mixture resembles coarse crumbs. Add the beer to the yeast mixture (it will foam), stir briefly, then add the liquid to the flour. Mix until the dough comes together.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it’s no longer sticky and becomes smooth and elastic. Cover the dough with plastic wrap and let it rise on the counter for 30 minutes.
Line a baking sheet with parchment and lightly oil it. Divide the dough into 32 equal pieces, keeping the unused pieces covered so they don’t dry out. Roll each piece into a 12-inch rope. Shape the rope into a U, twist the ends together twice, then fold the twisted part back onto the center to form the classic pretzel shape. Press the ends gently to seal.
Place the shaped pretzels on the prepared baking sheet and let them rise for 20 minutes while you preheat the oven to 475°F (245°C). Meanwhile, fill a large pot with at least 5 inches of water and bring it to a rolling boil. Add the baking soda once the water is boiling.
Working in batches, gently transfer as many pretzels as will fit comfortably into the boiling baking soda bath. Boil each pretzel for about 1 minute per side, then return them to the baking sheet. Sprinkle with flaky salt, and bake for 12–15 minutes, or until a deep golden brown.
Remove from the oven and let cool slightly. Serve warm with your favorite mustard and a cold beer.
