Buttery Soft Pretzels Recipe for Homemade Joy

Crafting homemade buttery soft pretzels can transport you straight to a cozy bakery with minimal effort.

Dough kneading becomes a delightful tactile experience when you understand the simple techniques.

Salt crystals and golden-brown edges promise a delectable outcome that rivals street vendor offerings.

Warm kitchen aromas will fill your space with comfort and anticipation.

Professional bakers might seem intimidating, but this recipe breaks down each step into manageable moments.

Crisp exterior and pillowy interior await your culinary adventure.

Buckle up for a delicious journey that turns ordinary ingredients into an extraordinary snack everyone will adore.

What Makes Buttery Soft Pretzels Addictive

• Simple homemade pretzels that transform basic ingredients into restaurant-quality treats without complicated techniques.
• Total preparation takes just 2 hours, perfect for relaxed baking sessions with minimal hands-on time and maximum delicious results.
• Customize with sweet or savory toppings like cinnamon sugar, cheese sauce, or classic coarse salt to suit every taste preference.
• Engage kids in rolling dough, shaping pretzels, and choosing fun toppings, creating memorable cooking experiences together.

Ingredient Rundown for Buttery Soft Pretzels

• Warm Water, Yeast, Sugar: The key trio for activating yeast and creating a soft, risen dough with classic fermented bread flavor.
• Salt: Enhances overall taste and helps control yeast growth.
• Melted Butter: Adds rich flavor and helps create a tender, soft texture.
• All-Purpose Flour: Provides structure and forms the main body of the pretzel.

• Water: Creates the traditional pretzel bath for achieving a classic chewy exterior.
• Baking Soda: Gives pretzels their signature dark brown color and distinctive crispy crust.

• Coarse Salt: Adds a classic pretzel topping with extra crunch and flavor.
• Melted Butter: Provides a glossy finish and additional richness after baking.

Pretzel-Making Process: Buttery and Soft

Step 1: Activate the Yeast

Whisk warm water, yeast, and sugar in a large bowl. Wait until the mixture becomes foamy and bubbly, which takes about 5-10 minutes.

Step 2: Create the Dough

• All-purpose flour
• Salt
• Melted butter

Stir until a soft dough forms.

Step 3: Knead the Dough

Knead the dough on a floured surface for 5-7 minutes until smooth and stretchy. Alternatively, use a stand mixer with a dough hook for 5 minutes.

Step 4: Let the Dough Rise

Place dough in a greased bowl, cover with a kitchen towel, and let rise for 1 hour until it doubles in size.

Step 5: Prepare the Workspace

Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 6: Shape the Pretzels

Punch down the dough and divide into 8 equal pieces. Roll each piece into a 24-inch rope and twist into classic pretzel shape.

Step 7: Boil the Pretzels

Bring water and baking soda to a boil in a large pot. Carefully dip each pretzel for 15 seconds.

Step 8: Add Final Touches

Sprinkle pretzels with coarse salt before baking.

Step 9: Bake to Golden Perfection

Bake for 12-15 minutes until deep golden brown.

Step 10: Finish and Serve

Brush immediately with melted butter. Serve warm with cheese sauce, mustard, or cinnamon sugar.

Expert Advice for Baking Buttery Soft Pretzels

• Activate Yeast Perfectly: Ensure water is warm (not hot) between 100-110°F to help yeast bloom without killing it.
• Knead with Confidence: Use the windowpane test by stretching a small piece of dough- if it stretches thin without breaking, you've kneaded enough.
• Prevent Sticking Hack: Dust your work surface with flour before rolling pretzels to stop dough from clinging and tearing.
• Achieve Golden Crust: Baking soda bath creates that signature pretzel shine and deep brown color by raising the pH level of the dough's surface.
• Storage Smart Move: Wrap cooled pretzels in plastic wrap or store in an airtight container to maintain softness for 2-3 days at room temperature.

How to Keep Buttery Soft Pretzels Fresh

• Store pretzels in an airtight container for up to 3 days, keeping them soft and fresh.
• Wrap individual pretzels tightly in plastic wrap, then place in a freezer bag for up to 1 month.
• Warm pretzels at 350F for 5-7 minutes to restore their original crispy exterior and soft interior.
• Quickly heat pretzels for 15-20 seconds, but be cautious to avoid making them tough or chewy.

What to Eat with Buttery Soft Pretzels

• German-style wheat beers like hefeweizen or pilsner complement the salty, buttery pretzel perfectly, enhancing its rich flavor profile.
• Crisp white wines such as Riesling or Sauvignon Blanc cut through the heavy cheese sauce, providing a refreshing palate cleanser between bites.
• Amber ales or brown ales offer a malty, slightly hoppy taste that harmonizes wonderfully with tangy mustard dipping sauces, creating a delightful flavor contrast.
• Spiced chai tea or a light dessert wine like Moscato d'Asti brings out the warmth of the cinnamon sugar, creating a comforting and indulgent experience.

Twist Up the Classic Buttery Soft Pretzels

• Gluten-Free Pretzels: Replace wheat flour with a gluten-free blend using rice flour, potato starch, and xanthan gum for a celiac-friendly version.
• Whole Wheat Soft Pretzels: Substitute half the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor profile.
• Vegan Pretzels: Use plant-based butter alternatives and replace dairy ingredients with almond milk or water to create a dairy-free recipe.
• Low-Carb Protein Pretzels: Incorporate almond flour and additional protein powder to reduce carbohydrate content while maintaining a similar texture.

Buttery Soft Pretzels FAQ Cheat Sheet

• Why do I need to let the yeast mixture sit for 5-10 minutes?

The yeast needs time to activate and become foamy, which helps the dough rise properly and ensures a soft, fluffy texture in your pretzels.

• What if my dough isn't coming together smoothly?

Add flour gradually and knead patiently. If the dough feels too sticky, sprinkle a bit more flour until it becomes smooth and elastic.

• Can I make the pretzel dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and boiling the pretzels.

• Why do I need to boil the pretzels in baking soda water?

The baking soda bath gives pretzels their signature dark, shiny crust and distinct chewy exterior, creating that classic pretzel flavor and appearance.

Buttery Soft Pretzels Recipe

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4.8 from 30 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Warm German-inspired Buttery Soft Pretzels bring golden comfort to your kitchen, inviting hearty enjoyment. Salt-sprinkled and rich with bakery charm, these twisty delights will transport you to delicious moments of pure satisfaction.

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Ingredients

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Main Dough Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (110°F or 45°C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted

Boiling Solution:

• 8 cups water
• ½ cup baking soda

Topping and Finishing:

• 4 tablespoons unsalted butter, melted (for brushing)
• Coarse salt or pretzel salt

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Instructions

1. Activate the yeast by combining warm water, yeast, and sugar in a spacious mixing vessel, allowing the mixture to bloom and become frothy for approximately 5-10 minutes.
2. Gradually incorporate salt, melted butter, and flour into the yeast mixture, blending until a cohesive dough emerges.
3. Transfer the dough to a lightly floured surface and knead vigorously for 5-7 minutes, developing a smooth and elastic texture. Alternatively, utilize a stand mixer with a dough hook for efficient kneading.
4. Place the dough in a greased bowl, drape with a clean kitchen towel, and allow it to rise in a warm environment until it doubles in volume, approximately 1 hour.
5. Prepare the baking space by preheating the oven to 450°F (230°C) and lining a baking sheet with parchment paper.
6. Deflate the risen dough and divide it into 8 equal portions.
7. Roll each segment into a lengthy 24-inch rope, then artfully shape into classic pretzel formations.
8. Create a boiling bath by bringing water to a rolling boil and adding baking soda.
9. Submerge each pretzel in the alkaline water bath for 15 seconds, ensuring even coating.
10. Arrange the pretzels on the prepared baking sheet and generously sprinkle with coarse salt.
11. Bake until achieving a deep golden-brown color, approximately 12-15 minutes.
12. Immediately after removing from the oven, generously brush with melted butter.
13. Serve while warm, accompanied by complementary dipping sauces like cheese sauce, mustard, or cinnamon sugar.

Notes

• Activate yeast with lukewarm water to ensure proper rising and soft texture.
• Choose bread flour for extra chewiness and better gluten development in pretzels.
• Allow dough to rise in a warm, draft-free spot like inside a turned-off oven for consistent rising.
• Swap water bath with baking soda for authentic pretzel color and signature glossy exterior, creating that classic pretzel shine and deep brown crust.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 15 mg