BeerBorg

Hello Pretzel Lovers! In addition to brewing (and a great many other topics), I am fascinated with the world of artisan bread baking. Most recently, I have been experimenting with soft pretzels. Since pretzels are a classic match with beer, I thought it prudent to ask: What style of beer best compliments a fresh-baked pretzel? I suspect there is no wrong answer!

Well the salt on a pretzel (I like really salty pretzels) may make your mouth dry, so I would want a beer that would be sweeter instead of a dry IPA or other ale, maybe a Scottish Ale would be nice?

Dang what an idea I have a freezer filled with ZipLock bags of spent grain.

While I have never been a successful baker... pretzel recipes anyone?

As for beer matches I'd have to say that your timely post screams for my ClusterBomb IPA.

I have used SA Octoberfest when I made them, and they were good. Now, use an IPA, and instead of salt, sprinkle a few spent grains. Building of flavors and textures...

Thinking back when I did have a soft pretzel with beer, I definatly would prefer an IPA over a malty brew.

I like a nice clean Kolsch with a pretzel.

Here's the recipe I use:

Bavarian Soft Pretzels and Beer


As a change of pace, I've included a non-brewing recipe today, but one I think you will enjoy!
Nothing goes better with a cold homebrewed beer than a big soft pretzel fresh from the oven! Today we’re going to set homebrewing aside and look instead at a recipe for large, Bavarian beer pretzels . Below is a recipe I’ve used for years to create delicious pretzels at home:
Soft Pretzel Recipe – makes one dozen large pretzels:
-1 packet active dry bread yeast
-1 cup warm water
-2 tablespoons soft butter or margarine
-2 3/4 cups bread flour
-1/2 teaspoon salt
-1 tablespoon sugar
-5 teaspoons baking soda (for glazing)
-Coarse salt (if desired)
Instructions:
- In a large mixing bowl, combine 1 cup warm water and packet of yeast.
- Mix in 1-1/2 cups of flower, the 2 tblsp margarine, 1/2 tsp salt and tblsp sugar. Beat the entire mixture for 3 minutes to mix well.
- Slowly mix in the remaining 1-1/4 cups of flour, and knead dough until all of the flour is mixed in and dough loses its stickiness.
- Set aside in bowl, and let it rise until dough reaches approximately double its original size.

- Divide dough into twelve approximately equal pieces. Using your palms, roll each piece into 18″ lengths about pencil thickness. Loop and twist the lengths into pretzel shapes and place on a greased baking sheet. Allow pretzels to rise again until they approximately double in girth.
- Preheat oven to 475 degrees, and ready a boiling solution of 4 cups of water, and the 5 tsp of baking soda in a shallow non-aluminum (note – aluminum may react with baking soda).
- With a plastic spatula, carefully lift each pretzel from the sheet and lower it into the boiling baking soda solution for 15-20 seconds. This will glaze the pretzels once you bake them.
- Sprinkle the pretzels with coarse salt (if desired, they’re great without salt as well), and bake approximately 7-10 minutes until browned.

Serve warm, topped with mustard or cheese, and a pint of your favorite beer.

My recipe is almost the same, except it uses 3 cups flour and 12 oz. of beer.
I did like them warm fresh from the oven, but leftover 1 day, warmed in the oven, it developed a bit firmer texture, as it wasn't as moist on the inside.

Ron....thanks for posting that recipe. As I was reading and scrolling down, I was thinking....where am I going to find a good pretzel recipe. Great topic. Definitely going to give this a whirl.

If I may be honest, I've never had a pretzel with a beer I think a Helles bock would be an awesome beer pairing with one, though!

I agree with an ice cold Kolsch or "Imperial" Pilsner

[quote="philm00x"]If I may be honest, I've never had a pretzel with a beer

really? so deprived. like pizza is the perfect beer food, it's the perfect beer munchie

I think a dark lager would go well with a soft pretzel.

I don't know if I've ever met a beer that didn't like a pretzel.

Or vise-verse.

Any lower abv beer that I can consume in large quantities.

Saved to my desktop.

Thanks Ron

*drool* I MUST try that pretzel recipe. YUM!