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Export Ale Pretzels

The maltiness and subtle hop character of our flagship, Export Ale, not only make for a great ingredient addition to this recipe, but also a delightful beverage accompaniment to these salty, yeasty pretzels.

We recommend eating these right off the baking sheet with a bit (or a lot) of yellow mustard and a nice cold Shipyard beer or Capt’n Eli’s Soda.

makes 8 large or 10 medium sized pretzels

½ cup warm water
2 tbsp. light brown sugar
1 package active dry yeast
1 cup Shipyard Export Ale
1 ½ tsp. kosher salt
2 ½ cups all-purpose flour
2 cups whole wheat flour
Olive oil, to grease bowl

For boiling pretzels:
2 quarts water + 1/3 cup baking soda
1 egg, beaten, for brushing before baking
Coarse sea salt

Combine the water, brown sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes.

Add melted butter, beer, salt, all-purpose flour and whole wheat flour and mix with a dough hook on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl (about 3 to 4 minutes).

Remove the dough from the bowl, place on a flat surface and knead into a ball.

Coat a large bowl with oil, add dough and coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot for about an hour or until the dough doubles in size.
Preheat the oven to 425 degrees F.

Divide the dough into 8 equal balls and roll into a log. Take the ends of the log and form into a circle overlapped by a couple of inches on each side to form a pretzel shape and press to seal.

Bring a large pot of water to a boil. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 1 at a time for 30 seconds or until the pretzel floats to the top of the pot. Remove with a large slotted spatula. Place 4-5 pretzels on each baking sheet, brushing the tops with the egg wash and seasoning liberally with sea salt just before placing in the oven.

Bake for 15 minutes or until golden brown. Remove pretzels from oven and let cool (or don’t) then EAT!!

Find a printable version of this recipe here.