Bread Machine Pretzel & Beer Bread

If you love the salty, malty flavor of a warm soft pretzel, this bread machine recipe brings that same craving-worthy taste into a full-sized loaf. Broken pretzel sticks get folded right into the dough, creating pockets of salty crunch throughout.

Light beer adds a mellow, yeasty depth to the bread that you just cannot get from water alone. The ginger and baking soda are small additions that make a big difference, giving the crumb that slightly tangy, golden character you would find at a pretzel shop.

This is a no-fuss white bread cycle recipe. Just break your pretzels, load the pan, and walk away. You will come back to a fragrant, crusty loaf that is begging to be sliced thick and slathered with mustard or butter.

Pro Tips

• Use a light lager or pilsner for the best results. Hoppy or dark beers can make the bread bitter.
• Let the beer go flat and come to room temperature before adding it to the bread machine pan.
• Break the pretzel sticks into roughly ½-inch pieces for even distribution throughout the loaf.
• If your machine has a preheat cycle, add the heated water to help activate the yeast before the beer cools things down.

Variations

• Brush the top with an egg wash and sprinkle coarse salt before the final rise for a true pretzel-shop look.
• Stir in ¼ cup of shredded sharp cheddar for a beer-cheese bread twist.
• Swap pretzel sticks for pretzel nuggets, roughly chopped, for bigger salty pockets.