Breakfast,  Dairy Free,  Recipe,  Snacks,  Vegan,  Vegetarian

30-Minute Irish Soda Bread Beer Pretzels

Wouldn’t it be nice to have freshly baked, homemade soft pretzels everyday? Can’t you just imagine the smell and the chewy goodness that tastes so good covered in salt and dipped in mustard!


I’ve had moments that I imagined I could find some time everyday to make some and we could live the soft pretzel dream, but then I come back to reality with thoughts like “dream on!” and “fat chance!”. Yeah…um…not happening. Pretzels just take too long when you make them for a big family and I wouldn’t mind this if I had extra time (ha!), but let’s just say I don’t think the pretzel dream life is within my grasp.

Now 30 minutes, that I can probably do most days. Did you know it was even possible? With some quick work and a little messiness you can have a hot pretzel 30 minutes from now. Awesome right?

And, okay, I know it’s pretty obvious that this is another recipe themed around St.Patty’s Day, which I’ve told you I just don’t get, but the pretzels made me do it. What sane person can resist the flood of Irish recipes going on right now? I’ve seen so many Irish soda bread recipes recently that I’m starting to worry if people are ditching yeast in a move of mass laziness. I am strong-willed but this is too much to withstand. Must. Make. Soda Bread!

I snuck some beer into these and used part whole wheat flour because it just seemed like the Irish thing to do (sticking with the theme here). Another perk of adding the beer is that it helps create that yeasty flavor that you sort of lose when you use soda instead. So good.

I topped mine with the traditional sea salt and served with spicy mustard for dipping. This cheese sauce would be amazing with these but that would have defeated the “quick” part. It’s definitely a must next time. I’ll have to figure out how to work that into the 30 minute window. Another option is adding some fresh herbs to the dough (Yum!), or cinnamon and sugar (That’s something I’ve never done that would be interesting to try on a beer pretzel. I bet would be equally delicious!)

So what are you waiting for? Just 30 minutes and you can have your very own Irish soda bread beer soft pretzels with your choice of toppings and condiments!………and if you order now we’ll throw in this handy-dandy thingamabob, a rubber duck, and a new car! (Not really. I just felt like a commercial for a moment and got carried away.)

30-Minute Irish Soda Bread Beer Pretzels

When the craving for some freshly baked soft pretzels hits and your in a pinch for time, no worries! These pretzels only take 30 minutes from start to finish. Can you spell #SnackTimeGoals!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 large or 20 small

Ingredients

  • 3 cups whole wheat flour
  • 3 cups all-purpose flour
  • 1 8-ounce can of beer
  • 2/3 almond milk
  • 1 tablespoon baking soda
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1/4 cup baking soda
  • 5 cups water
  • melted coconut oil and course sea salt for topping optional

Instructions

  1. Combine baking soda and water in a medium pot and bring to a boil.
  2. Meanwhile, mix beer, milk, sugar, salt, and soda in a large mixing bowl. Add flour a few cups at a time and mix well after each addition. Turn dough out onto lightly floured surface.
  3. Now preheat oven to 400 degrees F (200 C) and line 2 baking trays with parchment or silicone pads *see note. Your soda water should be boiling by now so remove from heat when it is.
  4. Knead dough for a few minutes to develop the gluten the divide into balls, 10 for mall-size pretzels and 20 for smaller snack-size pretzels. Form the balls into snakes and twist into pretzels. Brush water on the spot where the ends meet the base and press down lightly to stick.
  5. Lay them about an inch apart on baking trays. Now dip each one in the hot soda water and place back on tray.
  6. Bake for 10 - 12 minutes until the pretzels have puffed and outside is golden.
  7. If desired, brush with coconut oil and sprinkle with sea salt

Recipe Notes

I reccomend sil-pads because the parchment may stick. If using parchment it's a good idea to grease it with butter. You can also just grease a baking pan and skip any liner.

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