I love soft pretzels, and these multi-grain Brewery Pretzels are everything you want in a pretzel. Inspired by my time working at Deschutes Brewery, these pretzels feature three types of flour and are boiled in dark beer for added flavor. We often enjoy these for dinner with grilled kielbasa, Brussels sprouts, and Jean’s Mustard.
Brewery Pretzel Making 101
Pretzels can seem intimidating at first, but I’ll guide you through becoming a pretzel master. While these aren’t traditional lye-dipped pretzels, they achieve the perfect texture using the boil-and-bake method.
The dough
The first step in pretzel making is the dough. It’s a traditional yeasted dough with a single rise. Boiling the pretzels before baking gives the dough a second “rise,” creating that classic chewy texture.
Shaping
Shaping can be a bit tricky initially, but it’s easy once you get the hang of it. First, roll out the portioned dough into a long rope, about 18-22 inches long and roughly ¾ inch thick. Next, bring each end of the rope across the other to form a small circle, with about 5 inches of each end extending above the meeting point. Twist the ends together twice, then connect them to the bottom of the circle so the twist sits in the center. Make sure the holes are big, as the dough will expand during boiling and baking. If you’re still confused, the step-by-step pictures below will help!
Boil and Bake
This step is essential for achieving the pretzels’ signature crust and texture. You’ll need to bring water, a dark beer, and baking soda to a boil. I usually use Deschutes Brewery Black Butte Porter, but any dark beer will work well. The baking soda may create a bubbly film on the surface—simply skim it off with a skimmer spoon before adding the pretzels.
Place 3-4 pretzels in the boiling liquid, face up, and boil for 30-40 seconds until they puff up slightly. Then, flip the pretzels and boil for another 30 seconds. Be careful not to over-boil them, as this can cause the pretzels to deflate and develop a bitter taste.
After boiling, transfer the pretzels to a parchment or silicone mat-lined baking sheet. The pretzels will continue to expand in the oven, so be sure not to crowd them on the pan. If needed, they can rest on the counter while waiting to be baked.
Before baking, brush each pretzel with an egg wash and sprinkle with coarse salt.
Brewery Pretzels
Equipment
- Skimmer Stainer
- Silicone mats
- stand mixer with dough hook
- food scale
Ingredients
Pretzels
- 2 cups warm water
- 1 cup dark beer, warm
- 4.5 teaspoons dry active yeast
- 2 tablespoons brown sugar
- 2 cups whole wheat flour (323 g)
- 1 cup rye flour (140 g)
- 4 cups All purpose Flour (618 g)
- 2 teaspoons salt
- 2 tablespoons butter, melted but cooled
- 1 egg slightly beaten
- Coarse Salt
Water Bath
- 12 oz dark beer
- 1/4 cup baking soda
- 8-10 cups water
Instructions
Make the Dough
- In the bowl of a stand mixer, mix warm water and yeast together. Let sit for five minutes or until it starts to bubble.
- Add the three flours, beer, brown sugar, butter, and salt. Using the dough hook attachment, knead until a soft dough forms. The dough should not stick to the sides as it kneads. If it sticks, add flour one tablespoon at a time. If the dough seems dry, add water one
- Cover with a clean towel and let rise until doubled in size, about 30-45 minutes.
Shape the Pretzels
- Line 2-3 baking sheets with silicone mats or parchment paper. Lightly spray the parchment with cooking spray. (Pretzels tend to stick to parchment, but they won’t stick to silicone mats.)
- Portion the dough into 4 oz balls using a food scale for uniform size. Cover the balls with a towel so they don’t dry out while you shape the pretzels.
- Shape each dough ball into a pretzel and place on the prepared sheet pans. Cover with a towel once a pan is filled.
Boil and Bake
- When you are on the last couple of pretzels, prepare the water bath. In a large, wide pot, bring water, beer, and baking soda to a simmer. The liquid should fill at least half the pot.
- Preheat the oven to 400°F (200°C).
- The baking soda may cause a bubble film on top; use a skimmer spoon to remove it before boiling the pretzels.
- Place 3-4 pretzels in the boiling water, face up. Boil for 30-40 seconds until they are slightly puffed, then flip and boil for another 30 seconds. Place them back on the lined sheet pan, right side up. Repeat with the remaining pretzels.
- Mix the beaten egg with 2 tablespoons of water and brush over each pretzel. Sprinkle with coarse salt.
- Bake for 12-14 minutes until golden brown, rotating halfway. You can bake two trays at a time; the third tray can wait on the counter until there’s oven space.
