Buttery Soft Pretzels

Buttery soft pretzels are a delicious, chewy snack with a golden-brown crust and a rich buttery flavor. These homemade pretzels are perfect for dipping in cheese sauce, mustard, or enjoying on their own. With a simple dough and a quick baking soda bath, you can recreate the classic mall-style pretzels right in your own kitchen.

Why You’ll Love This Recipe

  • Soft and chewy texture – These pretzels have a pillowy interior with a slightly crisp crust.
  • Easy to make – Simple ingredients and straightforward steps make this a great baking project.
  • Versatile – Enjoy them plain, salted, or with a variety of seasonings and dips.
  • Great for snacking – Perfect for parties, game nights, or an afternoon treat.
  • Tastes better than store-bought – Freshly made pretzels have an unbeatable flavor and texture.
Buttery Soft Pretzels 10 Buttery soft pretzels are a delicious, chewy snack with a golden-brown crust and a rich buttery flavor. These homemade pretzels are perfect for dipping in cheese sauce, mustard, or enjoying on their own. With a simple dough and a quick baking soda bath, you can recreate the classic mall-style pretzels right in your own kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • All-purpose flour
  • Active dry yeast
  • Warm water
  • Sugar
  • Salt
  • Baking soda
  • Butter (melted)
  • Coarse salt (for topping)

Directions

  1. Activate the yeast: Dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, mix flour and salt. Add the yeast mixture and knead until a smooth dough forms.
  3. Let it rise: Cover and let the dough rest for about 1 hour until doubled in size.
  4. Preheat and prepare: Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
  5. Shape the pretzels: Divide the dough into equal pieces. Roll each piece into a long rope and shape into pretzels.
  6. Baking soda bath: Dissolve baking soda in boiling water. Dip each pretzel for 20-30 seconds, then place on the baking sheet.
  7. Bake: Sprinkle with coarse salt and bake for 12-15 minutes until golden brown.
  8. Brush with butter: Immediately brush with melted butter for a rich, buttery finish.
  9. Serve warm: Enjoy with dips like mustard or cheese sauce.

Servings and Timing

  • Servings: 8 pretzels
  • Prep Time: 20 minutes (plus 1 hour rising time)
  • Cook Time: 15 minutes
  • Total Time: 35 minutes (plus rising time)

Variations

  • Cinnamon Sugar Pretzels: Skip the salt and brush baked pretzels with butter, then coat with a cinnamon-sugar mix.
  • Cheesy Pretzels: Add shredded cheese to the dough or sprinkle cheese on top before baking.
  • Garlic Butter Pretzels: Brush with garlic butter instead of plain butter for extra flavor.
  • Stuffed Pretzels: Fill the dough with cheese or chocolate before shaping.
  • Spicy Pretzels: Sprinkle with chili flakes or a dash of cayenne pepper for heat.

Storage/Reheating

  • Refrigeration: Store pretzels in an airtight container for up to 3 days.
  • Freezing: Freeze baked pretzels for up to 2 months. Reheat before serving.
  • Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20-30 seconds.
Buttery Soft Pretzels
Buttery Soft Pretzels 11 Buttery soft pretzels are a delicious, chewy snack with a golden-brown crust and a rich buttery flavor. These homemade pretzels are perfect for dipping in cheese sauce, mustard, or enjoying on their own. With a simple dough and a quick baking soda bath, you can recreate the classic mall-style pretzels right in your own kitchen.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast can be mixed directly with the dry ingredients without proofing.

Why do I need a baking soda bath?

The baking soda bath gives pretzels their distinctive chewy texture and deep golden-brown crust.

Can I make the dough ahead of time?

Yes! Refrigerate the dough overnight and bring it to room temperature before shaping and baking.

How do I get a deep golden-brown color?

Make sure the baking soda bath is hot, and bake at a high temperature for best results.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture will be denser. A 50/50 mix of whole wheat and all-purpose flour works well.

What can I dip pretzels in?

Popular dips include cheese sauce, mustard, honey butter, or chocolate spread.

How can I make the pretzels extra soft?

Brush them with extra melted butter after baking and cover with a towel for a few minutes to trap moisture.

Can I make smaller or larger pretzels?

Absolutely! Adjust the size and baking time accordingly.

Why are my pretzels not chewy enough?

Ensure the baking soda bath is done correctly and don’t skip kneading the dough well.

Can I make pretzel bites instead of full pretzels?

Yes! Cut the dough into bite-sized pieces and follow the same steps for baking.

Conclusion

Buttery soft pretzels are a perfect homemade snack that combines a chewy texture, golden crust, and rich buttery flavor. Whether you enjoy them salty, sweet, or stuffed, this easy recipe will help you make bakery-quality pretzels at home. Try different variations and enjoy fresh, warm pretzels any time!

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Buttery Soft Pretzels

Buttery Soft Pretzels

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 pretzels 1x
  • Category: Snack, Bread
  • Method: Baking
  • Cuisine: German, American
  • Diet: Vegetarian

Description

These buttery soft pretzels are golden brown on the outside, soft and chewy on the inside, and brushed with melted butter for the ultimate snack! They’re easy to make and perfect for dipping in cheese sauce or mustard.


Ingredients

Units Scale

For the Dough:

  • 1 1/2 cups warm water (about 110°F / 43°C)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter (melted)

For the Baking Soda Bath:

  • 10 cups water
  • 1/2 cup baking soda

For Topping:

  • 3 tablespoons unsalted butter (melted, for brushing)
  • Coarse salt (for sprinkling)

Instructions

1. Activate the Yeast:

  1. In a small bowl, mix warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.

2. Make the Dough:

  1. In a large bowl, mix flour and salt.
  2. Add the yeast mixture and melted butter. Stir until a dough forms.
  3. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour (until doubled in size).

3. Shape the Pretzels:

  1. Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
  2. Punch down the dough and divide it into 8 equal pieces.
  3. Roll each piece into a 24-inch rope, then twist into a pretzel shape.

4. Baking Soda Bath (Essential for Pretzel Texture!):

  1. Bring 10 cups of water to a boil.
  2. Stir in ½ cup baking soda (be careful, it will foam up).
  3. Dip each pretzel in the baking soda bath for 20-30 seconds, then place on the baking sheet.

5. Bake & Butter the Pretzels:

  1. Sprinkle pretzels with coarse salt and bake for 12-15 minutes until golden brown.
  2. Brush warm pretzels with melted butter for that soft, buttery finish.

6. Serve & Enjoy:

  • Best served warm with cheese dip, mustard, or cinnamon sugar for a sweet version!

Notes

  • Baking soda bath is key! It gives pretzels their signature chewy texture and golden color.
  • For cinnamon sugar pretzels, skip the salt and brush with butter, then coat in a cinnamon-sugar mix.
  • Store leftovers in an airtight container for up to 2 days or freeze for later!

Nutrition

  • Calories: 210 kcal
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 10mg

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