Salted Football Beer Pretzels

Get in the game day spirit with these easy to make Salted Football Beer Pretzels, served up with your favorite dipping sauces.

How to make Soft Beer Pretzels:

Step 1: In a large mixing bowl, dissolve the yeast in the warm water and buttermilk. Add the sugar and stir in with a spoon. Add the eggs, butter, flour and salt and combine using a dough hook attachment. Scrape the bottom and sides of the bowl with a rubber spatula occasionally. This will be a fairly sticky dough. Continue to mix until the dough is smooth.

Step 2: Place the dough onto a well floured work surface and knead for 5 minutes. Spray the mixing bowl with cooking spray and place the dough round back into the bowl. Cover with plastic wrap and let rise until doubled, about 1 hour or so.

Step 3: In a large saucepan, bring the beer and baking soda to a simmer, stirring the foam down. Then remove from the heat.

Step 4: Turn the dough out onto a floured surface and roll into a rectangle shape, about 1/2-inch thick. Use a pastry or pizza wheel to cut thin strips to shape your pretzel into a football. Dip each piece into the warm beer for about 10 seconds. Remove with either a strainer or slotted spoon.

Step 5: Lay the pieces on a half sheet pan lined with parchment paper and form your pretzel footballs. Sprinkle with coarse salt and place in a preheated 425 degree oven for about 10-11 minutes or until lightly golden brown. Enjoy with your favorite dipping sauce.

These are super cute, fairly simple to make, and oh so delicious. Serve with honey mustard or ranch dressing. I’ve got more great recipes for your football party coming soon! So please check back.

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Salted Football Beer Soft Pretzels

Get in the game day spirit with these easy to make Salted Football Beer Pretzels, served up with your favorite dipping sauces.

Course Appetizer

Cuisine American

Keyword beer pretzels, beer soft pretzels, soft pretzels

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

Total Time 1 hour 40 minutes

Servings 6 pretzels

Author Jessica Robinson

Ingredients

• 1 cup buttermilk lukewarm
• 1/2 cup warm water
• 1 packet (2 1/4 teaspoons active dry yeast)
• 1 tablespoon granulated sugar
• 3 large eggs room temperature
• 4 tablespoons butter softened
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 bottles beer
• 3 tablespoons baking soda
• coarse salt

Instructions

1. Preheat the oven to 425 degrees F. Line two half sheet pans with parchment paper and set aside.
2. In a large mixing bowl, dissolve the yeast in the warm water and buttermilk. Add the sugar and stir in with a spoon. Add the eggs, butter, flour and salt and combine using a dough hook attachment. Scrape the bottom and sides of the bowl with a rubber spatula occasionally. This will be a fairly sticky dough. Continue to mix until the dough is smooth.
3. Place the dough onto a well floured work surface and knead for 5 minutes. Spray the mixing bowl with cooking spray and place the dough round back into the bowl. Cover with plastic wrap and let rise until doubled, about 1 hour or so.
4. In a large saucepan, bring the beer and baking soda to a simmer, stirring the foam down. Then remove from the heat.
5. Turn the dough out onto a floured surface and roll into a rectangle shape, about 1/2-inch thick. Use a pastry or pizza wheel to cut thin strips to shape your pretzel into a football. Dip each piece into the warm beer for about 10 seconds. Remove with either a strainer or slotted spoon. Lay the pieces on a half sheet pan lined with parchment paper and form your pretzel footballs. Sprinkle with coarse salt and place in a preheated 425 degree oven for about 10-11 minutes or until lightly golden brown. Enjoy with your favorite dipping sauce.