Easy and flavorful homemade soft pretzels, using Guinness. A perfect snack for St Patrick’s day celebrations.

Soft Guinness Pretzels with Sea Salt Recipe from bakedbyrachel.com

Day three and the final day of boozy recipes for St Patrick’s day is my favorite of the bunch! Shocker… it’s carbolicious! We already covered St Patrick’s day dinner plans: beef and Guinness pies, obviously. And of course dessert is taken care of too because you’ll be making mini Baileys cheesecakes. So we needed to cover snacks.

Party or not, you want these and need these Guinness pretzels in your life. They’re ridiculously flavorful and in the absolute best way possible. I know, given that I’m sharing a few boozy recipes this is about to sound really odd but I’m always a bit scared to add liquor of any sort into recipes. I’m always worried it’s going to change the flavor of the food in a bad way. But somehow Guinness only makes food better. Even if you don’t like Guinness (*raising hand* totally not a beer fan) you’ll love just about any food that it’s added to. Promise. It pairs really well with so many things.

Soft Guinness Pretzels with Sea Salt Recipe from bakedbyrachel.com

Like just about any homemade snack or bread, these Guinness pretzels were gone within a matter of hours. I think there was maybe 1 or 2 left the next morning but even those didn’t last long. They were a huge hit with everyone in the family. Yes, the kids were begging for more! These babies are irresistible! Eat these warm, dipped in the mustard of your choice. Yes, that’s kind of mandatory. I opted for dijon but yellow or even spicy brown would totally work too. 

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Soft Guinness Pretzels with Sea Salt

Prep Time: 1 hour 30 minutes
Cook Time: 14 minutes
Total Time: 1 hour 44 minutes
Yield: 8 pretzels
Easy and flavorful homemade soft pretzels, using Guinness. A perfect snack for St Patrick's day celebrations


  • 3/4 C water, heated to 115-120°F
  • 2 1/4 tsp active dry yeast
  • 1 Tbsp granulated sugar
  • 4 - 4 1/2 C all purpose flour
  • 2 tsp salt
  • 2 Tbsp unsalted butter, melted
  • 3/4 C Guinness
  • 1/3 C baking soda
  • 8 C water
  • 1 large egg
  • Course sea salt


  • Heat 3/4 cup water to 115-120°F in a large measuring cup, add yeast and sugar. Allow to rest for 5-10 minutes.
  • Meanwhile, in the bowl of a stand mixer add 4 cups of flour and salt. Measure out Guinness and melt butter.
  • When yeast has proofed, slowly add to dry ingredients with mixer on low, followed by Guinness and butter. Add additional flour as needed until dough is no longer stick and is manageable.
  • Shape dough into a smooth ball, transfer to a large greased bowl. Flip dough once to coat completely with oil. Cover and allow to rise in a warm location for one hour or until doubled in size.
  • Preheat oven to 450°F. Prepare two baking sheets with parchment paper. Bring 8 cups of water to a boil with baking soda. In a small bowl, beat one egg with 1 tbsp of water.
  • Divide dough into 8 equal portions, weighing if possible. My sections were each roughly 4.25oz each. Grease your hands lightly with oil, shape dough into a 24" rope. Form a 'U' shape crossing the ends over each other and twisting once, then bringing the ends down to the bottom of what was the 'U' to complete the pretzel shape. Place on prepared baking sheet. Repeat with remaining balls of dough.
  • Carefully place shaped pretzels in boiling water, one at a time, for 30 seconds. Use a spatula to remove the pretzels from the water, placing back on parchment lined baking sheets. Brush each boiled pretzel well with egg wash and immediately sprinkle with coarse sea salt.
  • Bake for 12-14 minutes. Enjoy warm.


An original recipe from Baked by Rachel


Calories: 297kcal, Carbohydrates: 56g, Protein: 8g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 8mg, Sodium: 1965mg, Potassium: 85mg, Fiber: 2g, Sugar: 2g, Vitamin A: 87IU, Vitamin C: 0.003mg, Calcium: 20mg, Iron: 3mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Snack
Cuisine: American