Soft pretzels on a blue and white plate.
Breads, Features

Big Soft Buttery Pretzels

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These Big Soft Buttery Pretzels are golden-brown, chewy, brushed with butter and topped with a little flaky sea salt. They are the ultimate homemade treat that will make your kitchen smell just like a cozy bakery!

If you love soft pretzels, you’ll love making these bread recipes too: Sally Lunn Bread and Homemade Handmade Bread.

Oktoberfest! Bratwurst, dark beer, and pretzels! Salty and buttery – soft pretzels are such a delicious treat.  I volunteered to make pretzels for an event at church, and I got an opportunity to really experiment to find my perfect pretzel. The final version is mostly a mashup of a recipe from my friend, Emily Gay (the pretzel dough), and a recipe from King Arthur Flour (the soaking and baking process).

Rolling and shaping take a little practice, but it’s pretty easy once you get the hang of it. Soaking the shaped pretzels in the baking soda-water bath replaces boiling the pretzels and still produces the beautiful brown crust. When the pretzels have finished baking, start brushing them with the melted butter immediately. It will seem like there is too much butter, but just keep brushing – the pretzels will absorb the butter. Sprinkle with the flaky salt while they are still a little “wet” with butter to make sure it stays on top. They are best when they are warm, but re-heated in the air fryer they are equally delicious!

Soft pretzels on a baking sheet.

Why You’ll Love This Recipe

  • Irresistibly Soft and Chewy: These pretzels have the perfect texture—soft and pillowy on the inside, with a slightly crisp, golden, buttery exterior. They’re like the ones you’d find at a pretzel stand, but even better because they’re homemade!
  • Simple and Fun to Make: With just a handful of basic ingredients, this recipe is straightforward and easy to follow. Plus, shaping the dough into pretzels is a fun activity that everyone can enjoy, whether you’re baking solo or with kids.
  • Versatile and Customizable: You can enjoy these pretzels in so many ways! Keep them classic with a sprinkle of coarse salt, go sweet with cinnamon sugar, or get creative with toppings like shredded cheese, garlic, or everything bagel seasoning.

Ingredients Needed

Pretzel Dough

  • warm water
  • active dry yeast
  • brown sugar
  • all-purpose flour
  • brown sugar

Pretzel Soak

  • boiling water
  • baking soda

Topping

  • melted butter

How to Make Soft Pretzels

Let’s dive into making these delicious soft pretzels! You’ll start by making a simple dough, then shaping it into pretzels, and giving them a quick baking soda bath for that perfect texture. Bake until golden brown and brush with melted butter and a sprinkle of sea salt for an irresistible treat! For the full printable recipe, check out the recipe card at the end of this post.

  1. In a small bowl, combine 2 tbsp warm water, 1 tsp brown sugar and 1 1/2 tsp yeast. Let it sit for 5 minutes until bubbly.
  2. In the bowl of a stand mixer, place 1 cup warm water, 3 cups flour and 3 tbsp brown sugar, and yeast mixture.
  3. Mix on low until the flour mixture starts to come together. Increase speed to medium and let the mixer knead the dough for 5 minutes.
  1. Remove the bowl and let the dough rise at room temperature, covered, for 30 minutes.
  2. Preheat oven to 475. Prepare a baking sheet by spraying with cooking spray or covering with parchment paper.
  3. Mix baking soda into boiling water and place into an 8″ pan or pie plate. Set aside.
  4. Transfer the rested dough to a lightly greased surface. Divide the dough into 8 equal pieces.
  1. Roll each piece into a long rope – 24 inches long. Bring both ends around to form a circle, twist the ends around each other and then attach both ends to the far side interior of the circle to form the pretzel shape.
  2. As each pretzel is shaped, place into baking soda water; spoon water over pretzel and let sit in the water for 2 minutes.
  1. Remove pretzels from water bath and place on prepared baking sheet. Allow pretzels to rest, uncovered, for 10 minutes. Bake at 475 for 8-9 minutes or until golden brown.
  1. Remove pretzels from oven; brush with melted butter. Brush each pretzel once and then once again to use all the butter. Pretzels will absorb the melted butter.
  2. Sprinkle with salt on the buttered pretzels.
  3. Pretzels are best when warm. Can be reheated in the oven or air fryer.
Soft pretzels topped with butter.

Helpful Tips

  • Make sure your water is warm (about 110°F) to help activate the yeast. This will ensure your pretzels rise beautifully.
  • Don’t skip the baking soda bath. This quick dip is key to getting that perfect golden-brown color and chewy texture. Make sure the water is at a gentle simmer before adding the pretzels.
  • Don’t worry if your pretzel shapes aren’t perfect! Have fun with it, and remember, they’ll taste delicious no matter how they look.
  • As soon as they’re baked, brush the pretzels with melted butter for an extra-rich, buttery flavor and a soft finish.

Storage Information

Room Temperature: To store your soft pretzels, allow them to cool completely, then place them in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh at room temperature for up to 2 days.

Freezer: For longer storage, freeze them in a freezer-safe bag for up to 2 months. To enjoy later, reheat the pretzels in a 350°F oven for about 5-10 minutes, or until warmed through. If they’ve been frozen, let them thaw at room temperature first before reheating. A quick brush of melted butter before serving will make them taste like they just came out of the oven!

Soft pretzels on a blue and white plate.

Variations

  • After baking, brush the pretzels with melted butter and sprinkle generously with a mixture of cinnamon and sugar for a sweet rather than salty twist.
  • Before shaping the dough, add a few small cubes of cheddar, mozzarella, or your favorite cheese to the center. Seal the edges well to keep the cheese from leaking out during baking.
  • Mix minced garlic with melted butter, then brush it over the pretzels right out of the oven. Sprinkle with grated Parmesan and a bit of parsley for a savory flavor boost.
  • Before baking, sprinkle the pretzels with everything bagel seasoning for a flavorful, crunchy topping.

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, let it rise, and then refrigerate it for up to 24 hours before shaping and baking. Just let it come to room temperature for about 30 minutes before following the rest of the recipe.

What can I serve with soft pretzels?

Soft pretzels pair well with a variety of dips, like cheese sauce, mustard, honey mustard, or even chocolate or caramel sauce for a sweet option!

More Bread Recipes to Try

Big Soft Buttery Pretzels

Recipe by Pennie Saadallah
Servings

8

servings
Prep time

45

minutes
Cooking time

15

minutes
Calories

300

kcal
Total time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • Pretzel Dough
  • 2 tbsp warm water

  • 1 1/2 tsp active dry yeast

  • 1 tsp brown sugar

  • 3 cups all-purpose flour

  • 3 tbsp brown sugar

  • Pretzel Soak
  • 1 cup boiling water

  • 2 tbsp baking soda

  • Topping
  • 3 tbsp melted butter

Directions

  • In a small bowl, combine 2 tbsp warm water, 1 tsp brown sugar and 1 1/2 tsp yeast. Let it sit for 5 minutes until bubbly.
  • In the bowl of a stand mixer, place 1 cup warm water, 3 cups flour and 3 tbsp brown sugar, and yeast mixture.
  • Mix on low until the flour mixture starts to come together. Increase speed to medium and let the mixer knead the dough for 5 minutes.
  • Remove the bowl and let the dough rise at room temperature, covered, for 30 minutes.
  • Preheat oven to 475. Prepare a baking sheet by spraying with cooking spray or covering with parchment paper.
  • Mix baking soda into boiling water and place into an 8" pan or pie plate. Set aside.
  • Transfer the rested dough to a lightly greased surface. Divide the dough into 8 equal pieces.
  • Roll each piece into a long rope - 24 inches long. Bring both ends around to form a circle, twist the ends around each other and then attach both ends to the far side interior of the circle to form the pretzel shape.
  • As each pretzel is shaped, place into baking soda water; spoon water over pretzel and let sit in the water for 2 minutes.
  • Remove pretzels from water bath and place on prepared baking sheet. Allow pretzels to rest, uncovered, for 10 minutes. Bake at 475 for 8-9 minutes or until golden brown.
  • Remove pretzels from oven; brush with melted butter. Brush each pretzel once and then once again to use all the butter. Pretzels will absorb the melted butter.
  • Sprinkle with salt on the buttered pretzels.
  • Pretzels are best when warm. Can be reheated in the oven or air fryer.

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