Overhead view of beer pretzel bites on a brown surface surrounded by fall leaves

Beer Pretzels with Jalapeno

Simple Beer Pretzels made with easy ingredients
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 1 hour
Total Time 35 minutes
Servings 4 People
Calories 412.5kcal
Author Healing Tomato


For The Flour

  • 2.25 cup All Purpose Flour Unbleached
  • 1 tsp salt
  • 1 tsp sugar
  • 2 Tbsp vegan butter Melted
  • 1 cup Michelob ULTRA Pure Gold See Notes
  • 2 Jalapenos Deseeded, roughly chopped

For The Yeast

  • 1/4 cup Water warmed in the microwave for 20 sec
  • 2 tsp Active Dry Yeast

For Dipping The Pretzels

For Basting

  • 3 Tbsp Vegan Butter
  • 1 tsp Coarse Salt


  • In a small bowl, mix ingredients for the yeast and set aside for 5 minutes
  • In a strong bottom pan, add the beer and heat it for about 2 minutes on low
  • In a bowl, add the flour, salt and sugar
  • Add the melted vegan butter and the yeast mixture
  • Add the beer slowly into the flour bowl and mix with hand
  • Mix into a dough
  • Lightly oil a glass bowl and place the dough in it
  • Cover with plastic wrap and set aside for an hour
  • After an hour, preheat the oven to 400°
  • In a saucepan, boil the water and the baking soda
  • Lightly oil a baking tray and set aside
  • Lightly oil a piece of wax paper and set it next to the dough ball
  • Uncover the dough and punch it
  • Oil your hands and make small balls (about the size of baby mushrooms)
  • Add a piece of jalapeno in the middle and wrap the dough around it
  • Place the balls on the wax paper
  • Melt the basting butter in the microwave to melt it
  • Place each ball in the boiling water and keep it there for 30 seconds
  • Use a strainer to remove them from the water
  • Place them on the oiled baking tray and brush with the butter
  • Using a knife, slit the top of the pretzel balls
  • Top with the coarse salt and place in the oven
  • Bake for about 13-15 minutes until the top is browned
  • Let them cool before serving

Other Stuffing Ingredients

  • Olives
  • Capers
  • Cheddar Cheese


- You can use water instead of beer.   Use 1 cup water and about 2 Tbsp of orange juice
- Oven temperatures vary, so, keep an eye on your pretzels.  Remove from the oven when they are browned. 
- I made several batches of these pretzels which is why you see different sizes in the photo.  The best bites were those that were small sized
- After punching the dough, do not knead it.  You want to keep it as light and airy as possible


Calories: 412.5kcal | Carbohydrates: 57.25g | Protein: 8.5g | Fat: 12g | Saturated Fat: 3g | Sodium: 2945mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 8.3mg | Calcium: 26mg | Iron: 3.3mg