Buttery Soft Pretzels

Homemade soft buttery Pretzels you can pair with an endless variety of dipping sauces.

They’re so easy to make you’ll wonder why you waited so long to make this delicious treat at home!

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Have you ever had a craving that you just can’t shake? I’ve been craving hot buttery soft pretzels, the kind like you get at the mall, but better!

I wanted a homemade pretzel that was chewy on the outside, but not so chewy they were tough! They also had to be fluffy and soft on the inside. The perfect combo…for the perfect “pull” when you tug them apart for dipping.

I found an amazing Homemade Pretzel recipe from Alton Brown on the Food Network. It’s quick, easy, and in my ever so humble “carb expert” opinion, the BEST pretzel recipe out there!

I can’t believe how easy, and fun, these Home Soft Pretzels are to make! So let’s get baking!

How To Make Homemade Chewy Soft Pretzels

In the bowl of a stand mixer, combine hot water, sugar, and kosher salt.

TIP: Be sure the water temperature is 110 to 115 degrees. Water that is too hot can kill the yeast

Sprinkle the yeast on top and allow to sit for 5 minutes or until the mixture begins to foam. You can lightly mix the yeast into the warm water. I find it helps to activate the yeast.

Mixing the Pretzel Dough

Add 2 cups of flour and 1/4 cup melted butter, using the dough hook attachment, mix on low speed. Add an additional 2 1/4 cup of flour. Continue mixing on low speed until all the ingredients are well combined.

Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

TIP: It’s important to increase the speed so that the dough will knead and cling to the dough hook.

Remove the dough from the bowl, clean the bowl, or use a new clean bowl…I’m all about saving on washing dishes, oil the bowl well with vegetable oil. Return the dough to the bowl. Turn dough over so oil side is up.

Cover dough with plastic wrap.

TIP: I love the reusable plastic covers that I purchase in the plastic wrap aisle. You can wash and dry them and reuse them. They’re super handy!

Place the covered dough in a warm place for about 50 to 55 minutes or until the dough doubles in size.

Preheat the oven to 450° degrees F. Line 2 half-sheet pans with parchment paper lightly sprayed with non-stick cooking spray. Set the pans aside.

In a large pot, 8 quarts or larger, bring 10 cups of water and 2/3 cups of baking soda…YEP…2/3 cups baking soda, to a rolling boil.

How To Shape Pretzels

While the water is coming to a boil, turn the dough out onto a slightly oiled work surface. I used my counter top and sprayed it with non-stick cooking spray. Divide the dough into 8 equal pieces.

Roll out each piece of dough into an a 24-inch rope…just like making snakes with play dough! Make a “U” shape with the rope…

Holding the ends of the rope, cross them over each other and twist…not your body…the dough. Press the ends onto the bottom of the “U” in order to form the shape of a pretzel. Place the formed pretzels onto the parchment-lined half sheet pans.

Hot Water Bath for Pretzels

Now for some FUN! Seriously this part is fun…but you need to be careful because that’s BOILING HOT water! This step is what makes the outside of the pretzels chewy!

TIP: I ALWAYS place the pot on the BACK burner to prevent it from tipping over and spilling! Please always use caution when working with boiling fluids.

Carefully place the pretzels into the boiling water, 1 by 1, for 30 seconds. I used a large flat spatula to place the pretzels into the boiling water and to gently splash water over the top of each pretzel. Slide the spatula under the pretzel and remove from the boiling water.

Note: They’ll rise slightly in the boiling water.

Return the pretzels to the half sheet pan. Brush the top of each pretzel with the beaten egg yolk and water mixture, or “egg wash” and sprinkle with pretzel salt. (This step adds the final “chewy” factor and allows the salt to stick!)

Bake until golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving!

If you’re going to eat them immediately…and I double dog dare ya not to…brush them with melted butter!

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BUTTERY SOFT PRETZELS

Ingredients

• 1 1/2 cups warm water

• 1 Tablespoon sugar

• 2 teaspoons kosher salt

• 1 package active dry yeast, or 2 1/4 teaspoons

• 4 1/2 cups all-purpose flour

• 1/4 cup melted butter

• 10 cups water

• 2/3 cups baking soda

• 1 large egg yolk with 1 Tablespoon water

• Pretzel Salt

• Non-stick cooking spray

Instructions

1. Combine the water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes, or until the mixture begins to foam. Add the flour and melted butter using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl, or use a new bowl, and then oil the bowl well with non-stick cooking spray. Return the dough to the bowl, turn dough over to oiled side up, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

2. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.

3. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.

4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other, twist, and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

5. Place the pretzels, carefully, into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Brush with melted butter if serving immediately.