📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, combine the melted butter, beer, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well to combine all the ingredients thoroughly. Make sure there are no clumps of butter.
3. Add the pretzels to the wet ingredients, stirring gently but firmly to ensure each pretzel is fully coated in the delicious mixture. Don't be shy—you want every piece coated!
4. Spread the pretzel bites in a single layer on the prepared baking sheet. Try to make sure they are not overlapping too much.
5. Bake for 12-15 minutes, or until the pretzels are lightly golden brown and crispy. Keep an eye on them, you don't want to burn them. Every oven is different, so check early and often!
6. While the pretzels are baking, prepare the raspberry glaze. In a small saucepan, combine the raspberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the raspberries have broken down and the mixture has thickened slightly. This should take around 5-7 minutes.
7. Remove the pan from the heat and let the mixture cool slightly. Then, use a whisk or immersion blender to puree the mixture until smooth. If there are any seeds, I recommend straining it through a fine-mesh sieve for a smoother glaze.
8. Once the pretzel bites are out of the oven, transfer them to a wire rack to cool completely. This helps the glaze adhere better and also avoids a soggy bottom!
9. Once cooled, drizzle the raspberry glaze generously over the pretzel bites. You can use a spoon or let gravity do the work by pouring it over!
10. Let the glaze set for a few minutes before serving. These are best served fresh, but they’ll keep for a few days in an airtight container. Enjoy!