🥨 Spent Grain Pretzel Rolls: Chewy, Malty, and Baked With Beer-Soaked Soul

Spent Grain Pretzel Rolls are chewy, golden, and full of rich malt flavor from your last brew session.

They’re soft inside, deeply browned outside, and perfect as a sandwich base, brat bun, or pub-style snack dipped in beer cheese. With that classic pretzel chew and rustic grain texture, they deliver bakery-level satisfaction with brew kitchen roots.

Ingredients (Makes 8 rolls)

Dough

• 2½ cups bread flour
• 1 cup wet spent grain (well-drained, finely chopped if coarse)
• 2¼ tsp active dry yeast (1 packet)
• 1 tsp salt
• 1 tbsp brown sugar or honey
• ¾ cup warm water (105–110°F)
• 1 tbsp melted butter or olive oil
• Optional: ¼ cup warm beer (replace part of water for flavor boost)

Pretzel Bath

• 6 cups water
• ¼ cup baking soda

Topping

• Coarse salt (pretzel, sea, or flake)
• Optional: everything bagel seasoning, cracked pepper, or shredded cheese

Instructions

Step 1: Make the Dough

• In a bowl, combine warm water (and beer if using) with sugar and yeast. Let sit 5–10 minutes until foamy.
• Stir in flour, spent grain, salt, and butter.
• Mix until shaggy, then knead 6–8 minutes by hand or 4–5 in a mixer until smooth and elastic.
• Dough should be soft and slightly tacky — add flour 1 tbsp at a time if too wet.

Step 2: First Rise

• Place dough in a lightly oiled bowl. Cover and let rise 1 hour, until doubled.

Step 3: Shape the Rolls

• Punch down and divide dough into 8 equal pieces. Shape into tight balls or ovals for brat-style buns.
• Cover and let rest 15–20 minutes.

Step 4: Pretzel Bath

• Preheat oven to 425°F (220°C).
• Bring water and baking soda to a boil.
• Gently boil each roll 30–45 seconds per side. Use a slotted spoon to transfer to a parchment-lined baking sheet.

Step 5: Bake

• Sprinkle with coarse salt or toppings.
• Bake 15–18 minutes until deep brown and glossy.
• Cool slightly on a wire rack before slicing or serving warm.

Serving Suggestions

Use As

• Brat or sausage buns
• Mini beer cheese sliders
• Pub-style sandwich rolls (roast beef, mustard, sharp cheddar)
• Dipper rolls for beer cheese soup or IPA chili

Topping Variations

• Everything bagel seasoning
• Melted cheddar + scallions (add mid-bake)
• Garlic butter + flaked salt

Beer Pairing

In the Dough

• Optional splash of amber ale, brown ale, or märzen
• Avoid sour or hoppy beer — it can interfere with the rise

In Your Glass

• The same beer used in your brew (where the grain came from)
• Dunkel or Vienna lager for deep malt match
• Kölsch or cream ale for a clean contrast
• Hefeweizen with mustard-heavy toppings

Final Thoughts

Spent Grain Pretzel Rolls are chewy, rich, and full of purpose — turning brewday leftovers into golden brown rolls built for dipping, stuffing, and sandwiching something bold.

They bring together beer, bread, and bite in one compact, craveable package. Cheers to malt in your roll, beer in your glass, and pretzels with a brewday twist! 🥨🍺🔥

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