How to make easy pretzel bread with non-alcoholic beer
Oven-fresh bread, salty pretzels and craft beer collide in the loaf we’ve all been waiting for. Beer pretzel bread is dense, soft, malty, salty and out-of-this-world delicious. And it’s easier to make than you think. The trick: Before baking, dunk each mini loaf in a solution of boiling water, non-alcoholic IPA and baking soda. This step helps the bread brown without burning while enhancing that signature pretzel taste.
And if these pretzels are making you thirsty, grab a can of your favourite zero-alcohol Sober Carpenter beer.
Let’s get started
Sober Carpenter Westcoast IPA Pretzel Bread
Makes 2 small loaves
Prep time 15 mins
Rising time 1 hr
Cook time 25 mins
Total time 1 hr 40 mins
1/2 cup warm water (105-110 Fahrenheit)
2 1/4 tsp active dry yeast
1 1/2 cups Sober Carpenter Westcoast IPA, divided into 1 cup and 1/2 cup
4 cups bread flour or all-purpose flour
1 tbsp sugar
1 tsp sea salt
3 tbsp olive oil
10 cups water, for boiling
1/2 cup baking soda
1 egg yolk beaten with 1 tbsp water
Coarse or flaked salt
Before you do anything, preheat your oven to 425°F / 218°C and line a baking sheet with parchment paper or Silpat.
- Pour warm water into a large bowl (or use your stand mixer bowl). Sprinkle in yeast and allow to sit for 10 minutes or mixture is bubbly and frothy.
- In a separate bowl, whisk together flour, sugar, and salt.
- Once the yeast is active, add flour mixture, oil and 1 cup of non-alcoholic Sober Carpenter Westcoast IPA beer. Knead by hand (or use stand mixer) until a soft, but not sticky, dough forms (usually 10 minutes). If it's too soft, add more flour. Too dry/stiff? Add beer from the reserved 1/2 cup of non-alcoholic IPA.
- If a stand mixer was used, give the dough a few kneads by hand. Next, place the dough in a large, lightly oiled bowl. Turn 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).
- In a large stock pot, combine water, remaining beer and baking soda. Bring to a boil.
- Once the dough has doubled in size, punch down and divide it in half. Shape each half into a round loaf.
- Using a large sieve or slotted spoon, lower one half into the boiling water. Remove after 30 seconds, turning once at the halfway mark. Place on the prepared baking sheet, then repeat with the second loaf.
- Brush the loaves with the egg yolk and water mixture, and sprinkle with salt.
- Bake in preheated oven for 20 minutes, then cover with tin foil to prevent bread from over-darkening. Bake for an additional 3-8 minutes or until a baking thermometer reads at least 190°F / 88°C.
- Allow to cool, slice, and enjoy!
How to store non-alcoholic beer pretzel bread
Store your homemade pretzel bread in an airtight container, and it should remain fresh for 3 days (at room temperature). Reheat before eating for that fresh-from-the-oven experience.
Did you know that beer pretzel bread can last for up to 2 months in the freezer? Here’s how you do it: First, allow each loaf to cool completely. Next, wrap them in plastic wrap, then foil, and place them in an airtight container in the freezer. When the craving hits, remove plastic wrap and thaw in the oven (covered with foil).