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Soft Guinness Pretzels with Sea Salt

Easy and flavorful homemade soft pretzels, using Guinness. A perfect snack for St Patrick's day celebrations
Prep Time1 hr 30 mins
Cook Time14 mins
Total Time1 hr 44 mins
Course: Snack
Cuisine: American
Servings: 8 pretzels


  • 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