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pretzel beer bubble bread sitting on a marble platter
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4.93 from 26 votes

Pretzel Beer Bubble Bread

This pretzel beer bubble bread is easy to make, will be a guaranteed showstopper at your next Oktoberfest party, football watching party, holiday feast and beyond, and is so incredibly addictive! Tear off a mini roll, dip it in some Obatzda and try to stop. (I like to eat it for no good reason at all, preferably in PJ's.)
Prep Time35 minutes
Cook Time25 minutes
Resting Time1 hour
Total Time2 hours
Course: Appetizer, Snack
Cuisine: Bavarian, German, Oktoberfest
Keyword: German Appetizer Recipe, German Appetizer Recipe with Beer, German Baking Recipe, German Baking Recipe for Oktoberfest, German Beer Pretzel Recipe, German Oktoberfest Recipe, German Pretzel Recipe, German Recipe with Oktoberfest Beer, German Snack Recipe, Oktoberfest Pretzel Recipe, Oktoberfest Recipe
Servings: 8 servings
Calories: 310kcal

Ingredients

Pretzel Bier Bubble Bread Dough

Lye Solution

  • 100 ml water
  • 5 g lye

Other

Instructions

  • Use room temperature beer. Add in the yeast and let rest for about 10 minutes. The yeast should start to bubble.
    330 ml Oktoberfest beer, 1 pouch active dry yeast
  • Combine all ingredients and knead for about 10 minutes until you have a smooth, elastic dough. Cover with a kitchen towel and allow to rise in a warm spot for about 1 hour or until doubled in size.
    530 g all-purpose flour, 30 g brown sugar, 50 g butter (room temperature), 1 teaspoon salt
  • Preheat oven to 355° Fahrenheit on the convection setting (180° Celsius). Prep a 12-inch (30 cm) round baking sheet with parchment paper or even better, a silicone baking mat. It prevents the lye-brushed dough from sticking after baking.
  • Using your kitchen scale, divide the dough into 15 gram portions and form each into a small ball. Arrange them on the baking sheet, so that they're touching each other. Cover and allow to rise another 15 minutes.
  • Combine the COLD water and lye by slowly whisking the lye into the water. It's best to do this outside or under a vent hood turned to high. Stir until the solution is no longer cloudy. Whisk together the egg yolk and milk or cream. Brush the bread with the lye solution first (I brush it on TWICE to get a darker result) and then with the egg solution before sprinkling with pretzel salt.
    100 ml water, 5 g lye, 1 egg yolk, 2 tablespoon milk or cream, pretzel salt
  • Bake for about 25 minutes, rotating in your oven once midway through the baking time. Allow to cool on a wire rack and enjoy with some Obatzda Bavarian cheese spread and beer! Prost

Video

Notes

  • Leftovers? How did that happen? But seriously, if you do, freeze the whole thing. When ready to eat, run some cold water over the rolls, then reheat in your oven at 300 degrees for about 10 minutes or until crisp again on the outside.
  • Want Lighter Pretzel Buns? Don't brush the lye solution on twice like I do, but only once.
  • Make Ahead? Freeze the whole loaf after brushing with lye. When ready to bake, simply brush with water, top with the pretzel salt, then bake according to instructions (leave out while the oven preheats). This is the perfect time-saving tip when making this pretzel bread for a party or the holidays.

Nutrition

Serving: 120g | Calories: 310kcal | Carbohydrates: 52g | Protein: 7g | Fat: 7g