Samuel Adams OctoberFest Soft Pretzel

Samuel Adams OctoberFest Soft Pretzel

Photo Modified: Flickr/slgckgc

The brewers at Samuel Adams have teamed with Chef David Burke to create a unique Samuel Adams OctoberFest-infused pretzel recipe to enjoy this fall. Beer and pretzels have been a match made in heaven for centuries, and this perfect pairing lives on today. This Samuel Adams OctoberFest Soft pretzel recipe is a great way to pay homage to this age-old pairing.

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8
Servings
856
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pretzel

  • 12 Ounces Samuel Adams OctoberFest
  • 10 Cups water
  • 2 1/3 Cups baking soda
  • Pinch of cinnamon
  • 2 Cups rye flour
  • 1½ Teaspoon salt
  • ¼ Ounce yeast
  • 2 Tablespoons unsalted butter (melted)
  • 2 Tablespoons sugar
  • 2½ Cups AP flour
  • Pinch of clove
  • Dash of freshly grated nutmeg

For the Salt Topping

  • 1 egg yolk
  • 2 Ounces pretzel salt
  • 1 Ounce water

Directions

For the Pretzel

Preheat the oven 425 degrees.

In a small sauce pan, heat the beer to 115 degrees, then remove it from heat. Stir in the yeast until dissolved.

In a KitchenAid bowl, combine the butter, sugar, salt, yeast mixture, spices, and all-purpose flour on medium speed and whip until smooth. Once the mixture is smooth, add the rye flour and continue to mix until a soft dough forms. Turn the dough onto a floured surface and knead until it is smooth and elastic.

Once the dough is smooth and elastic, place it in a greased mixing bowl, flipping it over once to grease the top as well. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size, about 1 hour.

Then, punch the dough down, return it to the floured surface and divide it into eight balls. Roll each ball out to a 24-inch rope and form each into a pretzel. In a medium sized saucepot, bring the water and baking soda to a boil. Drop two pretzels at a time into the boiling water, cook for 30 seconds, remove with a slotted spoon, and then place on paper towel to drain. Repeat this step until all the pretzels are pre-cooked. Then place the pretzels on a greased baking tray.

For the Salt Topping

Whisk the egg yolk and water together and then brush the pretzels with the egg wash. Dust each pretzel with pretzel salt and bake for 10-12 minutes until golden brown.

Nutritional Facts

Total Fat
26g
37%
Sugar
44g
49%
Saturated Fat
10g
42%
Cholesterol
10mg
3%
Carbohydrate, by difference
139g
100%
Protein
21g
46%
Vitamin A, RAE
334µg
48%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
324mg
32%
Choline, total
29mg
7%
Copper, Cu
1mg
0%
Fiber, total dietary
20g
80%
Folate, total
155µg
39%
Iron, Fe
19mg
100%
Magnesium, Mg
177mg
55%
Manganese, Mn
5mg
100%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
540mg
77%
Riboflavin
1mg
91%
Selenium, Se
28µg
51%
Sodium, Na
572mg
38%
Thiamin
1mg
91%
Water
249g
9%
Zinc, Zn
5mg
63%

Pretzel Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Pretzel Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.