Boot Lite Beer Pretzels and Mustard

March 27, 2023

Wellington Boot lite lager beer mustard and pretzles recipe 2

In the mood for a beer-infused snack?  We've put together two recipes using our low ABV Boot Lite, that pair harmoniously with a get-together with friends and family. Watch your favorite team, play a board game or simply relax and get caught up with these soft, tasty pretzels you can dip into our tangy beer-infused mustard for the ultimate home-made comfort treat!

Soft Boot Lite beer Pretzels


Pretzel Dough:

2 1/2 cups all-purpose flour

1/4 cup raw sugar

1 cup of warm reduced boot lite lager

1 Package instant yeast

1 teaspoon salt

Sesame seeds and flaky salt

Pretzel boil:

8 cups water

1/2 cup baking soda


  1. In a Saucepan in medium heat add a can off Boot Lite Lager and reduce by half.
  2. Mix the warm Boot Lite (~110F) Raw Sugar, salt and yeast into a large mixing bowl, stir until bubbly and then let stand for 5-10 mins.
  3. Add the flour until a soft dough ball forms, then Knead on a lightly flood countertop until it becomes smooth (3-5mins).
  4. Put the dough ball into a large bowl with olive oil in a warm place, cover for 1 hour or until doubled in size.
  5. Punch the dough down and divide into 8 equal pieces. Roll the pieces out into long, 1/2" thick snakes.
  6. Preheat the oven to 400, and in a large pot bring 8 cups of water and baking soda to  a boil, and prepare a lightly oiled baking sheet.

Shape the pretzels:

  1. Make a U shape with the dough snake, and twice the end together twice, then flip the twisted end down over so the tips are touching the bottom of the U.
  2. Gently press again to secure the rope ends to the base of the pretzel (dipping your finger in water and lightly wetting where they meet helps.

Cooking the pretzels:

  1. Drop the pretzels into the baking soda water one at a time into the boiling water and boil for about 30 seconds each. then fish them out with a slotted spatula and place them down the baking sheet. Sprinkle the top heavily with finishing salt and sesame seeds.
  2. Once the tray is full, Bake for about 12-15 minutes or until they turn a deep brown color.

Enjoy while warm with the Grainy Beer mustard!


Wellington Boot lite lager beer mustard and pretzles recipe 3 

Boot Lite Beer Mustard Recipe

Introducing the Boot Lite Beer Mustard, a delicious condiment made with the light and refreshing Wellington Boot Lite Lager. This easy-to-make recipe brings a unique flavor and texture to your favorite dishes, adding a subtle hint of beer to your meals.

The combination of whole yellow mustard seeds and dry powdered mustard creates a nice balance of texture and heat, while the addition of honey brings a hint of sweetness to the mix. The use of Boot Lite Lager not only adds a unique flavor to the mustard, but also helps to create a smooth and creamy texture.

This beer mustard recipe is perfect for hot dogs, burgers, and sandwiches, adding a tangy and flavorful kick to your meal. It is also great as a condiment on cheese boards and charcuterie plates, or as an addition to salad dressings and dips. The possibilities are endless!

For those who prefer a spicier version of the recipe, try mixing brown and yellow mustard seeds for an extra kick. And don't forget to let the mustard sit for at least 1-2 days before using, allowing the bitter flavors to subside and the flavors to meld together.

Overall, the Boot Lite Beer Mustard is a must-try for anyone looking to add a unique and flavorful twist to their meals.


Wellington Boot lite lager beer mustard and pretzles recipe 4


- 1 cup Whole yellow mustard seed

- 1 tablespoon Kosher Salt  

- ½  cup White vinegar

- 4 tablespoons dry powdered mustard.

- 2 tablespoons Honey

- ½  a 16oz can of Boot Lite Lager, reduced by half


  1. Bring ½  a 16oz can of Boot Lite Lager to a simmer in a saucepan, reduce by ½ and let cool.
  2. Soak the mustard seeds in the beer and vinegar. Let soak until the mustard seeds absorb all the liquid. (12-24 hours)
  3. blitz in the food processor until you get the desired consistency. (the more you blitz it the spicier it gets)
  4. Add the mixture back to a sauce pot and add the powdered mustard, honey, and salt. warm mixture on lowest heat until the honey and salt are dissolved, adjust to taste.
  5. Once cool, add the mustard to an airtight jar and refrigerate. Make sure to let this sit for at least 1-2 days before using so any of the bitter flavours subside.

If stored in an airtight jar in the fridge the beer mustard can be stored for 4-6 months. This whole grain beer mustard is perfect on hot-dog, burgers, sandwiches, cheese boards, charcuterie plates, and is a perfect addition to any salad dressings, or dips! For a more spicy version of this recipe try a mix of black/brown with the yellow mustard seeds.