Truffle Pretzels Somm In The CityIm totally obsessed with anything truffle and recently fell in love with a truffle brand that sells some incredible truffle oils, salts, and so much more. Sabatino Truffles  inspired me to make some delicious Beer Pretzels with Truffle Cheese!

I love making beer pretzels because they’re incredibly easy to make and such a favorite of my family and friends. Every time I am in NJ with my family, this is a request, so this time I decided to class them up a bit, and add in some delicious truffle flavors. I used the White Truffle Oil for the cheese, as well as topped the pretzels with Truffle Salt. I then topped the gooey and delicious melted cheese with Sliced Summer Truffles in EVOO.

Normally one would think “woah, truffle overload”, however because of the quality of the Sabitino Truffles, I did not need to use much of my truffle ingredients to have maximum flavor! I paired these pretzels with something quite wonderful: 2008 Moët  Chandon Grand Vintage. This wine pairing with the truffle cheese was simply out of this world, YUM!

Somm In The City Truffle Pretzels Beer Pretzels with Truffle Cheese: by Sara Lehman

1 Bottle (12oz) Beer (I prefer a lager or darker beer)

1 package active dry yeast

2 tablespoons unsalted butter, melted

2 tablespoons sugar

1-1/2 teaspoons salt

4 to 4-1/2 cups all-purpose flour

10 cups water

2/3 cup baking soda


  1. In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved (do not overheat!!). In a large bowl, combine butter, sugar, 1-1/2 teaspoons salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 
  3. Roll dough into long log shapes, and cut into nugget size or desired size (I enjoy the nugget size). In a large pot, bring water and baking soda to a boil. Drop pretzels, two at a time, into boiling water. Cook 30 seconds. Remove with a slotted spoon; drain well on paper towels. *This part is hard to do with kids, due to the heat, so please be careful. 
  4. Place 2 in. apart on greased baking sheets. In a small bowl, whisk egg yolk and water; brush over pretzels. Sprinkle with Sabatino Truffle Salt. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool.

Please pair responsibly!