Non-Alcoholic WestCoast IPA Pretzel - Recipe - Sober Carpenter Skip to content

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Sober Carpenter IPA Pretzel Bread

Sober Carpenter IPA Pretzel Bread

If beer is liquid bread with a little magic & pretzels are bread with a hint of awesome, then beer combined with pretzels equal a legendary duo. Pretzels are surprisingly just as versatile as beer and come in many varieties that pair well with your favorite non-alcoholic brew.  

Here is a simple recipe for pretzel bread with a delicious Sober Carpenter non-alcoholic Westcoast IPA 

Westcoast IPA Pretzel Bread

Make 2 servings

Ingredients :

1/2 cup / 119g warm water (about 105-110 Fahrenheit)

2 1/4 tsp / 7g active dry yeast

1 1/2 cups (12 oz) / 356g IPA or beer of choice, room temperature, divided into 1 cup and 1/2 cup  

4 cups / 480g bread flour or all-purpose flour  

1 Tbsp / 13g sugar

1 tsp / 5g salt

3 Tbsp / 42g oil

10 cups / 2,370g water

1/2 cup / 110g baking soda

1 egg yolk beaten with 1 Tbsp / 15g water

coarse or flaked salt, for sprinkling

Instructions : 

Oven preheated to 425°F / 218°C. Line a baking sheet with parchment paper or Silpat.

  1. Pour warm water into the bowl of a stand mixer or large bowl. Sprinkle yeast over the water and let sit for about 10 minutes, or until bubbly and frothy.
  2. In a separate bowl, whisk together flour, sugar, and salt. 
  3. Once the yeast is active, add the flour mixture, then the oil, then 1 cup / 237g of the non-alcoholic IPA beer. Mix in a stand mixer with the dough hook or knead by hand until a soft, but not sticky, dough forms, about 10 minutes. If it's too soft, add more flour, or if it's too dry/stiff, you can steal a bit of non-alcoholic IPA beer from the reserved 1/2 cup / 119g. 
  4. Give the dough a few kneads by hand if a stand mixer was used and place in a large lightly oiled bowl. Flip dough once so both sides are oily. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in size, about 1 hour. 
  5. In a large pot, combine water, remaining 1/2 cup / 119g beer, and baking soda. Bring to a boil. 
  6. Once the bread has doubled in size, punch down and divide in half. Shape each half into a round loaf. 
  7. Working with one loaf at a time, lower into the boiling water using a large sieve or spatula, boil for 30 seconds and flip in the water once. Remove and place on prepared baking sheet. Repeat with the second loaf. 
  8. Brush the loaves with the egg yolk and water mixture, and sprinkle with salt. 
  9. Bake in preheated oven for 20 minutes then place a piece of tinfoil on top to keep the bread from darkening too much. Bake for an additional 3-8 minutes until a baking thermometer inserted near the center reads at least 190°F / 88°C. 
  10. Allow to cool, slice, and enjoy!

Enjoy!

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