“Asteroid Pretzel Balls” Beer Pretzel Recipe

Asteroid Pretzel Balls 7 scaled | Beerathon

Earth is a harsh place for us Aliens (and this is coming from someone who has travelled through the dark, vacuum of space) but we must survive at all cost. Every living thing needs two basic things to survive: water and food. Unfortunately for us Beer Aliens, Human food is deadly to our kind… but not everything is.

Earth is full of places that makes beer, a must have for Beer Aliens and our survival. Luckily, Humans were able to combine the food they eat and the beer they drink, transforming Human food into Alien food without even knowing.

We have adapted this technique and we have been Cooking With Beer ever since.

Today we are bring you this easy beer pretzel recipe that we called “Asteroid Pretzel Ball“. For this recipe we used Firestone Walker & Russian River collaboration Pilsner “STiVO“.

Firestone Walker has become one of our favorite brewery and we started incorporating it more and more in our recipes. Check our our “Dark Matter” Chocolate Cupcake, we used Firestone Walker Kookie Monster Double Milk Stout as the star ingredient.

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Asteroid Pretzel Balls 7

Asteroid Beer Pretzel Balls

Raymond Melendez
Prep Time 35 minutes
Cook Time 15 minutes
Proofing Time 2 hours
Total Time 2 hours 50 minutes
Servings 12 pieces


  • 1 large saucepan
  • 1 mixer You could knead dough by hand if no mixer available


  • cups Firestone Walker’s STiVO or favorite Pilsner room temperature
  • 3 tbsp brown sugar
  • 2 tbsp milk
  • 2 tbsp butter melted (let it stand for 3 min)
  • ¼ oz active dry yeast
  • 3-4 cups bread flour
  • 4 tsp salt
  • 16 cups water
  • cup baking soda
  • 2 tsp kosher salt


  • Combine Pilsner Beer and milk, microwave until 95-100 degrees. Add yeast and let stand, covered for 10 minutes.
  • For heavy-duty mixer: add brown sugar, butter and yeast mixture in large bowl.  Add 2 cup flour and salt. Mix on low speed with paddle blade, adding enough flour to make dough that cleans the bowl.
  • Change to dough hook and knead on medium-low speed 8 minutes or until smooth and slightly tacky, adding more flour as needed.
  • Shape dough into ball; place in lightly greased large bowl. Turn to grease top. Cover with plastic wrap and let rise in warm place 1 1/2 hour or until doubled in size. Inside the oven with light on will do the trick.
  • Punch out dough down and turn out onto lightly floured surface; knead briefly. Shape into 12 equal pieces. Shape each into smooth ball by gently pulling top surface to underside; pinch bottom to seal. 
  • Place on ungreased baking sheet. Cover with plastic wrap; let rise in warm place 30 minutes or until doubled in size.
  • Preheat oven to 425°F. Grease second baking sheet.
  • Bring water and baking soda to a small boil in large saucepan. Add rolls to water a few at a time; cook about 30 seconds or until puffed, turning once. 
  • Drain rolls on clean kitchen towel. Place rolls on prepared baking sheet 2 inches apart. Cut 1½-inch X in top of each roll using kitchen shears. Sprinkle with kosher salt.
  • Bake 15 to 18 minutes or until browned. Remove from baking sheet; cool on wire rack.
  • Enjoy

Here’s to a long life and a merry one.
A quick death and an easy one.
A pretty girl and an honest one.
A cold beer and another one!”