The brewers at Boston Beer Co. have teamed with chef David Burke to create a unique Samuel Adams beer-infused pretzel recipe. As beer and pretzels have been a match made in heaven for centuries, this recipe is a great way to celebrate.

Sam Adams Soft Pretzel

Recipe by Chef David Burke

Yield: 8 pretzels


For Pretzel

12 oz. Samuel Adams

1/4 oz. active yeast

2 tbsp. unsalted butter (melted)

2 tbsp. sugar

1.5 tsp. salt

2.5 cups all-purpose flour

2 cups rye flour

10 cups water

2/3 cup baking soda

Pinch of cinnamon

Pinch of clove

Sparing amount of freshly grated nutmeg

For Salt Topping-

1 egg yolk

1 oz. water

2 oz. pretzel salt


Preheat the oven 425 degrees. In a small sauce pan, heat the beer to 115 degrees, then remove from heat. Stir in the yeast until dissolved. In a mixer bowl, combine the butter, sugar, salt, yeast mixture, spices, and all-purpose flour on medium speed whip until smooth. Once the mixture is smooth, add the rye flour and continue to mix until mixture forms a soft dough. Turn the dough onto a floured surface and knead until 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 with plastic wrap and let rise in a warm place until dough has doubled in size (about one hour). Then punch the dough down, return it to the floured surface and divide the dough into eight balls. Roll them out to 24-inch ropes and begin to form pretzels. In a medium sized saucepot, bring 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 place on paper towel to drain(repeat this step four times).Then place the pretzels on a greased baking tray. Whisk the egg yolk and water together and brush pretzels with egg wash. Then dust each pretzel with pretzel salt and bake for 10-12 minutes until golden brown.

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