These easy Small Batch Soft Pretzels start with a simple yeast dough that's made with wheat beer and then stuffed with melty extra-sharp cheddar cheese and fresh chives!
Delicious pub style soft beer pretzels made at home in about an hour and a half! The crust is chewy and slightly crisp and the interior is irresistibly soft and tender. Adding beer to the dough adds depth of flavor and instead of making a cheese dipping sauce, we're filling them with gooey cheddar and chives.
For more cheddar recipes, check out my Jalapeño Cheddar Bread, Jalapeño Cheddar Biscuits, or Bacon Cheddar Chive Scones.
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Why You Will Love Small Batch Soft Pretzels
- Easy to make. The pretzels only consist of 6 simple ingredients and can be made plain or filled with a variety of cheeses and fillings.
- Ready in an hour and a half. These pretzels only need one short rise and since we're using instant yeast, it cuts the time even more.
- Made without Lye. Traditional German pretzels are made using a lye bath, but we'll be using a baking soda bath instead. Food grade lye requires wearing proper protective gear like gloves and even goggles. It's much more corrosive and if not handled properly, it can cause severe burns. It's also not readily available as baking soda. Although baking soda isn't as strong as lye, we can still achieve a beautiful golden brown crust with a baking soda bath.
- Freezes really well. You can make a double batch and keep a stash in the freezer. They taste just as fresh as the first day you made them! See reheating notes below.
Ingredient Notes
Here are some notes about all the ingredients used in this Small Batch Soft Pretzels. Quantities and full instructions are in the recipe card below!
- Bread Flour - We're using bread flour (aka strong flour) to achieve that characteristically chewy texture we love about soft pretzels.
- Olive Oil - Makes the texture moist and enhances flavor.
- Yeast - I almost always use active dry yeast, but I'm using instant yeast to cut down on the time.
- Brown Sugar - Not only does it add moisture and flavor to the pretzels, the yeast also feeds on the sugar. You can also use white sugar.
- Salt - A flavor enhancer and helps strengthen gluten strands.
- Beer - Adds flavor and helps the dough rise. I used a German wheat beer, but you can use whichever beer you'd like.
- Cheddar Cheese - I'm using extra sharp cheese for extra flavor, however you can use any kind.
- Chives - Chives add so much flavor and compliments the cheddar perfectly. You can also use green scallions.
- Baking Soda + Water - A baking soda bath is vital to help create a golden crust.
- Egg - An egg wash will be used to help the pretzels brown.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Small Batch Soft Beer Pretzels! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Measure out 170 grams (¾ cup) of beer (measured without foam) and warm in the microwave until it reaches about 110ºF (43ºC).
Step 2. Make the Pretzel Dough - In the bowl of a stand mixer or large bowl, add bread flour, instant yeast, brown sugar, olive oil, salt and warm beer.
If you are using active dry yeast, be sure to activate it in the warm beer for 7 to 8 minutes. When frothy, pour into the flour mixture and proceed as written.
TIP! To minimize beer foam, pour the beer slowly against the inner wall of the measuring cup.
Step 3. With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the hook attachment and knead the dough on medium/high speed for about 10 to 12 minutes.
If you don't have a stand mixer, you can use the dough hook attachments from a hand-held mixer or knead by hand.
Step 4. The dough should pull clean from the sides of the bowl, but okay if it sticks a bit to the bottom of the bowl. It’s ready when it passes the window pane test.
TIP! To perform the window pane test, lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
Step 5. Divide the dough into 5 equal pieces. It's best to use a kitchen scale. Weigh the whole dough first, then divide that number by 5. Mine were about 86 grams each.
Step 6. Fill the Dough - Working one piece of dough at a time, roll to roughly 15 inches long by 2 inches wide (38x5 cm). Add 4 tablespoons of diced sharp cheddar and 1 teaspoon of finely chopped chives.
TIP! As you are shaping the pretzels one piece at a time, loosely cover the dough balls with plastic wrap or a damp tea towel to prevent them from drying out.
Step 7. Seal the edges of the dough together, then gently pull, stretch and roll into a 24 inches long rope, making sure to taper the ends. Just keep rolling and stretching it, the dough should be very elastic.
Step 8. Shape the Pretzels - Make a U-shape with the rope.
Then hold the ends of the rope and cross them over each other 2 or 3 times. I crossed mine 3 times, but if you want a more traditional shape, you can just cross them once or twice.
Finally, flip the top over onto itself to form a pretzel. Gently press the ends into the bottom of the pretzel. Place the finished pretzel on a large parchment lined baking sheet. You could definitely fit all 5 on one large sheet, but if you'd like more space, you can use 2 baking sheets
Step 9. At this point, you can either proceed to the baking soda bath and bake right away OR loosey cover with plastic wrap and allow to rise for 25 to 30 minutes.
My kitchen was quite warm so mine rested for about 25 minutes.
If you are using active dry yeast, it will take a bit longer to puff up. Just keep an eye on them.
TIP! The great thing about homemade pretzels is that they don't require any rise time.
For Denser Pretzels - Skip the rise and proceed to the baking soda bath and bake right away.
For Softer Pretzels (preferred method) - Be sure to let them rest! I let mine rest for about 25 minutes. It will take longer if you use active dry yeast.
Step 10. Make a Baking Soda Bath - When pretzels are nearly done proofing, boil 4 cups of water in a small saucepan over medium/high heat. Once boiling, add baking soda to the pan and let it dissolve.
Place the pretzels into the boiling water one at a time and boil for 20 seconds on each side.
Step 11. Bake the Pretzels - With a slotted spoon, transfer pretzels back to your parchment paper-lined baking tray.
Beat an egg and brush it all over the pretzels and top with pretzel salt, coarse sea salt or flaky sea salt. Bake at 425ºF (218ºC) for 11 to 13 minutes. I achieved this golden brown color after 13 minutes.
Step 12. As soon as they come out of the oven, brush them with melted butter and serve warm. Enjoy!!
Substitutions
- Bread Flour - I've only tested these soft beer pretzels with bread flour, but you could use all-purpose flour. You may need to add a tiny bit more AP flour though. AP flour doesn't absorb as much moisture as bread flour does.
- Beer - You can use any beer, but if you don't consume alcohol, you can replace with non-alcoholic beer or warm water.
- Cheddar Cheese - Any melting cheese works great. Mozzarella, fontina, gouda, and colby are great choices.
- Chives - You can use green scallions or other herbs such as oregano or thyme.
Variations
There are so many things you can do with the pretzel dough, but the following are just a few ideas.
- Mini Pretzel Dogs - Wrap mini hot dogs with dough. Perfect as a game day snack or for parties!
- Soft Pretzel Bites - You can make mini pretzel bites and serve with a cheese sauce.
- Pizza Pretzels - Top pretzels with mozzarella cheese and mini pepperoni and make a marinara dipping sauce.
- Cheddar Jalapeño Pretzels - Add fresh or pickled jalapeño along with the cheddar.
- Churro Pretzels - You can bake them plain and then brush with butter after baked and toss in cinnamon sugar. Dip in Nutella!
Storage
- Room Temperature - Keep in an airtight container on the counter for 2 days.
- Refrigerator - Keep in an airtight container in the fridge for 5 to 6 days.
- Freezer - Freeze in freezer safe bags for up to 2 months.
How To Reheat Soft Pretzels
- From Refrigerator - You can reheat in a toaster oven for 3 to 4 minutes or place in a preheated oven of 350º (176ºC) for 5 to 6 minutes.
- From Freezer - Wrap pretzels in foil and reheat in a preheated oven of 350º (176ºC) for 8 to 10 minutes. For a crispier crust, remove the foil with 2 to 3 minutes remaining.
Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Try not to overstuff them. I know it's easier said than done, but try not to add too much filling as the filling will ooze out. I actually don't mind a cheese skirt though! I filled each pretzel with a little over an ounce of cheese.
Use cheese from the block. For maximum melting potential, grab a cheese block rather than pre-shredded cheese. Store-bought shredded cheese is coated with anti-caking agents to prevent clumping, which can prevent it from melting.
Allow to rise. For soft and fluffy pretzels, be sure to allow to rise for 25 to 45 minutes. Instant yeast will be quicker.
FAQ
Yes, you can! You can use the dough hook attachments from a hand-held mixer or knead by hand. Kneading by hand will take a bit longer.
You sure can! If you are not filling them, you can make 6 to 7 pretzels.
I used a German wheat beer because that's what I had in the fridge, but you can use any kind! You can use American lagers or pilsners such as, Coors Light/Banquet or Miller/Miller Lite, but the malty flavor will be mild. Amber ales, like Fat Tire or a hoppy IPA beer will add more flavor. You can even go for a dark strout, like Guinness, which is slightly more bitter, but very flavor forward. If you don't consume alcohol, you can use non-alcoholic beer. It has more flavor than water.
Baking soda bath is what gives pretzels their unique flavor and texture. Baking soda, which is alkaline, breaks down the starch in the dough to form a chewy crust and gives them their characteristic dark brown color and shiny crust.
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📖 Recipe
Small Batch Soft Pretzels with Cheddar and Chives
- Total Time: 1 Hour + 28 Minutes
- Yield: 5 Large Pretzels
Description
These easy Small Batch Soft Pretzels start with a simple yeast dough that's made with wheat beer and then stuffed with melty extra-sharp cheddar cheese and fresh chives!
Ingredients
Cheddar Chive Pretzels
- ¾ Cup (170g) Beer of Choice (measured without foam), warmed 110ºF (43ºC)
- 2 Cups (240g) + Up to 2 Tablespoons Bread Flour
- 1 Tablespoon Olive Oil
- 1 Tablespoon Light or Dark Brown Sugar
- ¾ Teaspoon (4g) Instant Yeast
- ¾ Teaspoon Fine Salt
- 6 Ounces Cheddar Cheese, diced into small cubes
- 3 Tablespoons (10g) Chives, finely chopped
- 1 Whole Egg, for egg wash
- Coarse or Flaky Sea Salt
Baking Soda Bath
- 4 Cups Water
- ¼ Cup Baking Soda
Additional (optional)
- ½ Tablespoon Melted Butter
Instructions
-
Make the Pretzel Dough - In the bowl of a stand mixer or large bowl, add bread flour, instant yeast, brown sugar, olive oil, salt and warm beer. If you are using active dry yeast, be sure to activate it in the warm beer for 7 to 8 minutes. When frothy, pour into the flour mixture.
-
Knead the Dough - With a spoon or spatula, mix the the ingredients until it becomes a shaggy ball. Fit your stand mixer with the hook attachment and knead the dough on medium/high speed for about 10 to 12 minutes. The dough should pull clean from the sides of the bowl, but okay if it sticks a bit to the bottom of the bowl. If the dough is too sticky, add a tablespoon of flour at a time, but refrain from adding too much. It's ready when it passes the window pane test. See note below.
- Prep the Filling - As the dough is kneading, dice the cheddar cheese into small cubes and finely chop the chives. Set aside.
- Divide the dough into 5 equal pieces. It's best to use a kitchen scale for this part. Weigh the whole dough first, then divide that number by 5. Mine weighed about 86 grams each.
- Fill the Dough - Working one piece of dough at a time (loosely cover remaining dough balls with plastic wrap to prevent them from drying out), roll to roughly 15 inches long by 2 inches wide (38x5 cm). Add about 4 tablespoons of diced cheddar cheese and 1 teaspoon of finely chopped chives. Seal the edges of the dough together, then gently pull, stretch and roll into a 24 inches long rope, making sure to taper the ends. The dough should be very elastic, so just keep rolling and stretching it.
- Shape the Pretzels - Make a U-shape with the rope. Then hold the ends of the rope and cross them over each other 2 or 3 times. I crossed mine 3 times, but if you want a more traditional shape, you can just cross them once or twice. Finally, flip the top over onto itself to form a pretzel. Gently press the ends into the bottom of the pretzel. Place the finished pretzel on greased (this will prevent them from sticking to the paper) parchment lined baking sheets.
- If you'd like a denser pretzel you can immediately proceed to the baking soda bath and bake right away. If you like a soft springier pretzel, loosey cover with plastic wrap and allow to rise for 25 to 30 minutes. Allowing them to rise is my preferred method. If you are using active dry yeast, your rise time will be a little longer.
- As the pretzels are resting, set a rack in the center of the oven and set it to 425ºF (218ºC).
-
Make a Baking Soda Bath - When pretzels are nearly done proofing, boil 4 cups of water in a small saucepan over medium/high heat. Once boiling, add baking soda to the pot and let it dissolve.
-
Place the pretzels into the boiling water one at a time and boil for about 20 seconds on each side. With a slotted spoon, transfer pretzels back to the same baking sheet.
-
Bake the Pretzels - Beat an egg and brush it all over the pretzels and top with coarse sea salt or flaky sea salt. Bake at 425ºF (218ºC) for 11 to 13 minutes. I achieved this golden brown color by baking them for a full 13 minutes, but you can go a tad longer if you'd like a deeper color.
- As soon as they come out of the oven, brush them with melted butter and serve warm. Enjoy!!
Notes
Yeast - If you are using active dry yeast, activate the yeast in the warm beer (110ºF) for 7 to 8 minutes. Once ready, add to the rest of the dough ingredients. Your rise time will about 45 minutes or so.
Stand Mixer - If you don't have a stand mixer, you can use the dough hook attachments from a hand-held mixer or knead by hand.
Window Pane Test - Lightly oil your fingertips, take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes.
- Prep Time: 45 Minutes
- Rise Time: 25 to 30 Minutes
- Cook Time: 12 to 13 Minutes
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