Recipes: Baking with Beer

Inside the Ingredients

By Nora Rae Pearl | March 8, 2025

Depth of flavor is something we all hope to impart in our recipes, but is easier said than done. If this is one of your cooking conundrums, you don’t need to look any further than your fridge.

Using beer in your recipes can add layers of complexity you didn’t know were missing. Let the recipes below be your introduction to how just one ingredient can take your baking from ordinary to extraordinary.

For the pretzels, we used Traverse City’s Farm Club East Coast Pale Ale, brewed with Nelson Sauvin and Riwaka hops to give tropical, fruity notes. To make the Chocolate Cake, we picked up a growler of St. Ambrose’s Empire Coconut Porter, known for its rich hints of chocolate and coconut. (And while you’re in Beulah, snag some Sleeping Bear Farms Kirk’s Deli Mustard to serve with those pretzels.)

Beer Pretzels

Chewy and dense golden knots of goodness.

Ingredients
12 oz. Farm Club’s Pale Ale (or another lager-style brew)
2 1/4 teaspoons yeast (1 package)
2 tablespoons olive oil
2 tablespoons honey
1 1/2 teaspoons kosher salt
4 1/2 cups all purpose flour
10 cups water
2/3 cup baking soda
2 tablespoons butter, melted
Coarse salt

To make the pretzels: Heat the beer in a small pot until it is 105-110 degrees; watch carefully because this will not take long. Put into a large bowl. Sprinkle over the yeast and give a brief stir. Let sit for five minutes—it should get bubbly.

Add the oil, honey, salt, and 3 cups of flour. Mix until you have a smooth mixture. Add the remaining 1 1/2 cups flour. Mix until it becomes difficult, then turn out onto a clean surface and knead for five minutes, or until smooth, using flour to keep from sticking if needed. Place in a lightly oiled bowl and turn to coat the entire surface of the dough. Cover and let rise in a warm place until doubled in size, about one hour.

Turn the dough out onto a clean surface and divide into eight equal pieces. Working one at a time, shape the piece into an oval, then roll up into a log. Roll log into a 20- to 24-inch rope. Shape into a U, twist the ends together, then fold over the bottom of the U to create a pretzel. Place on a parchment lined baking sheet. Repeat until all pretzels are shaped. Cover loosely with plastic wrap and allow to rest for 30 minutes.

Meanwhile, preheat the oven to 400 degrees and bring 10 cups of water to a simmer in a large pot. Once simmering, take off the heat and slowly add the baking soda—it will bubble up quite a bit. Once the bubbling has subsided, place back over heat and bring to a boil. Add a few pretzels at a time, trying not to overcrowd, and boil 30 seconds per side. Remove carefully with a slotted spoon and place back on the lined baking sheet a few inches apart. Bake in the upper third of the oven for 13-15 minutes, or until nicely golden. Brush hot pretzels with melted butter (or olive oil). Sprinkle on coarse salt.

Chocolate Porter Cake

A grown-up cake with a deep, bittersweet flavor and tangy, creamy frosting.

Cake Ingredients
2 1/2 cups Chocolate Coconut Porter from St. Ambrose Cellars
2 cups flour
3/4 cup natural cocoa powder
1 1/2 cups sugar
1 3/4 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons espresso powder
1/2 cup vegetable oil
3/4 cup sour cream, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk, at room temperature

Frosting Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
6 oz. cream cheese, at room temperature
1/4 cup natural cocoa powder, sifted
2 1/2 cups powdered sugar
8 oz. dark chocolate, melted and cooled
Pinch of kosher salt
3/4 cup sour cream

To make the cake: In a large saucepan, bring the porter to a boil over medium-high heat. Watch carefully as it may bubble wildly. Once boiling, lower the heat to keep it at a constant simmer. Allow it to cook until it reduces down to around 2/3 to 3/4 cup. This will take anywhere from 30 to 45 minutes. Once reduced, set it aside off the heat while you make the cake batter.

Preheat the oven to 350 degrees. Grease two 9-inch cake pans liberally with butter and line the bottoms with parchment. In a large bowl, whisk together the flour through the espresso powder. Set aside. In a medium bowl, whisk together the oil, sour cream, eggs, and vanilla until thoroughly combined. Whisk in the buttermilk. Pour the wet into the dry. Give a brief stir—it’s okay if there are still some dry spots. Add the reduced porter and mix until the batter is completely combined.

Divide between pans. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. They may dimple (sink slightly) in the center—that’s normal. Allow to cool 10 minutes in the pans, then flip out onto wire racks to cool completely.

To make the frosting: In a large bowl, beat the butter with a hand mixer until creamy, about one minute. Add the cream cheese, beat until smooth. Scrape down the sides. Add the cocoa powder and 1/2 cup powdered sugar. Beat until incorporated. Add remaining powdered sugar, 1 cup at a time, until incorporated. Add the chocolate, beat until combined. Add a pinch of salt and sour cream, beat until smooth.

To assemble: Place half of the frosting in a piping bag with your desired tip. Place one cake layer on a cake plate. Frost to your liking. Add the remaining layer on top, repeat. Place the cake in the refrigerator until ready to eat. The flavors will meld together the longer the cake sits in the refrigerator.