Description
These Buttery Soft Pretzels are chewy on the outside, fluffy on the inside, and brushed with warm melted butter for an irresistible flavor. Perfect for snacking, dipping in cheese sauce, or enjoying with mustard, these homemade pretzels are fun and easy to make!
Ingredients
Units
Scale
For the Dough:
- 1 1/2 cups warm water (110°F or 45°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour (plus extra for dusting)
- 2 tbsp unsalted butter, melted
For the Baking Soda Bath:
- 8 cups water
- 1/2 cup baking soda
For Topping:
- 4 tbsp unsalted butter, melted (for brushing)
- Coarse salt or pretzel salt
Instructions
Step 1: Make the Dough
- In a large bowl, whisk together warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Stir in salt, melted butter, and flour (one cup at a time), mixing until a dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic (or use a stand mixer with a dough hook for 5 minutes).
Step 2: Let the Dough Rise
- Place the dough in a greased bowl, cover with a kitchen towel, and let rise for 1 hour, or until doubled in size.
Step 3: Shape the Pretzels
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide it into 8 equal pieces.
- Roll each piece into a 24-inch rope, then shape into a pretzel.
Step 4: Baking Soda Bath
- In a large pot, bring 8 cups of water to a boil and add ½ cup baking soda.
- Carefully dip each pretzel into the water for 15 seconds, then place on the prepared baking sheet.
Step 5: Bake the Pretzels
- Sprinkle the pretzels with coarse salt.
- Bake for 12–15 minutes, or until deep golden brown.
Step 6: Brush with Butter & Serve
- Remove from the oven and immediately brush with melted butter.
- Serve warm with cheese sauce, mustard, or cinnamon sugar!
Notes
- Extra Chewy Pretzels: Let the pretzels cool for 10 minutes before eating.
- Sweet Version: Skip the salt and sprinkle with cinnamon sugar after brushing with butter.
- Make Ahead: Freeze unbaked pretzels after the baking soda bath and bake fresh when needed.
- Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.