Go Back
Honey Beer Pretzels

Honey Beer Pretzels

These honey beer pretzels are made with bread flour, German Pilsner beer, and touch of honey for sweetness. It’s got bite, chew, and a lot of flavor!
Yield: makes 12 pretzels
Prep Time: 25 mins
Cook Time: 20 mins
Rest Time: 1 hr 15 mins
Total Time: 2 hrs
Course: Bread
Cuisine: American, German
Keyword: soft pretzels, honey pretzels, beer pretzels, homemade pretzels
Servings: 12
Author: Maryanne Cabrera


  • ¼ cup warm water, heated to 110 degrees F
  • 1 ½ cup wheat beer, room temperature
  • 1 Tablespoon active dry yeast
  • 2 Tablespoons honey
  • 4 ½ cups bread flour
  • 1 Tablespoon kosher salt
  • 2 Tablespoons unsalted butter, melted and slightly cooled

Boiling Mixture:

  • 4 cups water
  • ¼ cup baking soda


  • Whisk together water, beer, yeast, and honey in the bowl of a stand mixer. Allow to sit for 5-7 minutes to activate yeast.
  • Attach dough hook to stand mixer. Add bread flour and salt. Mix on low speed until dough starts to come together. Add melted butter. Increase speed to medium and continue to mix for 3-5 minutes until the dough is smooth and no longer sticks to the sides of the bowl.
  • Transfer dough to a large greased bowl. Cover and allow to rest at room temperature for one hour, or until doubled in volume.
  • Punch dough down to remove air bubbles. Transfer dough to a lightly floured work surface. Pat and stretch dough to a rectangle about 12 inches wide and 6 inches tall. Using a dough scraper, pizza wheel cutter, or knife cut dough into 12 strips (1-inch wide x 6-inches tall). Loosely cover dough with plastic wrap.
  • Working with one strip at a time, stretch and roll strip until about 20-inches long. Shape into a "U" or horseshoe. Cross the two ends over each other twice, leaving a circle at the other end. Take the ends and secure to the bottom of the circle. Place formed pretzel on a lightly floured baking sheet. Keep covered while you repeat with remaining strips of dough. (See notes for recommended pretzel shaping video)
  • Allow shaped pretzels to rest for 15-20 minutes. Meanwhile, preheat oven to 400°F and prepare boiling mixture. In a large heavy bottomed sauce pot (dutch ovens work best), combined water and baking soda. Set over medium heat and bring to a boil.
  • Grease two baking sheets with cooking spray or butter and set aside. Once mixture is boiling, place 2-3 pretzels seam side down into liquid. Boil each side for 20 seconds. Strain and place pretzels seam side up onto prepared baking sheet. Repeat with remaining pretzel dough. 
  • Once all the pretzels have been boiled, generously sprinkle pretzels with coarse salt. Bake for 18-20 minutes until pretzels are golden brown all over. Remove from oven and allow to sit in pan for 3 minutes. Transfer pretzels to a wire rack to cool. Enjoy pretzels warm with mustard, beer cheese, or desired accouterments. 


  • Watch this pretzel shaping video for additional guidance
  • I used a German pilsner beer known for it's nutty and honey flavors. Any light or amber colored beer will work for this recipe. 
  • If you don't want to use beer, simply substitute the same amount of water.