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Asteroid Beer Pretzel Balls

Raymond Melendez
Prep Time 35 mins
Cook Time 15 mins
Proofing Time 2 hrs
Total Time 2 hrs 50 mins
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