IPA Sea Salt & Rosemary Pretzels With A Spicy Beer Mustard Dipping Sauce

Nothing beats a great cold Craft Beer and a tasty homemade Pretzel at any party celebration, especially Super Bowl! This is not just any Pretzel but one made with Walters Craft Beer Sea Salts. That’s right, you read correctly, a sea salt carefully handcrafted using the best sea salt and Craft Beers blended together. Walter’s was so right when they said it would become one of my new foodie obsessions. These Pretzels are seasoned with IPA Sea Salt & Rosemary, dipped in a Craft Beer liquid and baked crispy on the outside and chewy in the centre. I have shared this recipe with all of you with a delicious side kick of Spicy Beer Mustard Sauce for your dipping pleasure!



1½ cup warm water 

1½ cup light brown sugar 

8g pkg. instant dry yeast 

2 cup bread flour 

2 cup all-purpose flour 

1 tbsp. salt 

2 tbsp. unsalted butter 

8 cup water 

½ cup IPA Beer 

¼ cup baking soda 

2 large eggs, beaten with 2 tbsp. water 

2 tbsp. fresh rosemary, finely chopped 

Walters IPA Salt or your favourite Coarse Sea Salt


Beer Spicy Mustard:

½ cup yellow mustard 

3 tbsp. IPA Beer 

1 tsp. Mustard powder 

1 tsp. apple cider vinegar 

1 tbsp. hot chili sauce 




In a large bowl, combine the water, sugar and yeast. Let stand for 2-3 mins until yeast becomes foamy. 

Add in flours, salt and butter. Mix together and knead for 5-6 minutes until dough is smooth. Place dough in a large glass oiled bowl. Cover with plastic wrap and place in a dark warm place for one hour to rise. I always place mine in my oven.  

To make dipping sauce: Whisk all ingredients together and refrigerate until ready to serve. 

Remove dough from oven. Preheat oven to 450 F. Line 2 large baking sheets with parchment paper.  

Cut dough into 10 equal pieces. Roll each piece in long even ropes. Form a U shape and cross the ends of the U over each other. Press into the bottom twisting in the centre to form a pretzel shape 

Boil the 8 cups of water, remove from heat and add the IPA and baking soda Gently, add the baking soda to avoid mixture from bubbling over 

Dip each pretzel in the soda water for 30 seconds. Remove gently with slotted spoon and place on lined baking sheet. Place 5 pretzels on each baking sheet spaced apart. 

Brush each pretzel with egg wash, sprinkle with rosemary and IPA Salt or coarse sea salt. 

Bake for 12-13 mins until pretzels are crispy and golden on the outside. Remove from oven and sprinkle with additional salt. Serve warm with Mustard Dipping Sauce. 



SERVINGS 8-10| PREP & COOK TIME approx. 30 mins + 1 hour for rising 

Copyright © 2016 Irene Matys.

All Rights Reserved.

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