Description

These buttery soft pretzels are the perfect homemade snack with a golden-brown crust and a fluffy, chewy center. The dough is enriched with melted butter and given a classic pretzel shape before being briefly boiled in baking soda water to achieve that signature pretzel texture. Baked to perfection and sprinkled with coarse salt, they’re a delicious treat for any occasion.

Ingredients

Scale

Dough Ingredients

1 1/2 cups warm water (110°F/45°C)
2 1/4 tsp active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
4 tbsp unsalted butter, melted

Boiling Solution

1/4 cup baking soda
8 cups water (for boiling)

Topping

1 egg, beaten
Coarse salt, for sprinkling

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Instructions

Activate Yeast: In a large mixing bowl, combine warm water (110°F/45°C), active dry yeast, and granulated sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is active.
Mix Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Stir until the ingredients come together to form a dough.
Knead Dough: Transfer the dough onto a lightly floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
First Rise: Place the kneaded dough into a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
Prepare for Baking: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
Shape Pretzels: Punch down the risen dough to release air. Divide it into 8 equal pieces. Roll each piece into a rope approximately 18-24 inches long, then shape each rope into a classic pretzel shape.
Boil Pretzels: Bring 8 cups of water to a boil in a large pot. Carefully add the baking soda to the boiling water. Boil each pretzel individually in this solution for about 30 seconds, then remove with a slotted spoon and place onto the prepared baking sheet.
Brush and Sprinkle: Brush each boiled pretzel with beaten egg to give them a shiny, golden finish. Sprinkle generously with coarse salt.
Bake: Place the baking sheet in the preheated oven and bake the pretzels for 10-12 minutes or until they turn golden brown and develop a slightly crisp exterior.
Cool and Serve: Remove the pretzels from the oven and allow them to cool slightly on a wire rack before serving warm. Enjoy your homemade buttery soft pretzels!

Notes

Ensure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
Kneading is essential for gluten development, which gives pretzels their chewy texture.
Boiling in baking soda solution is the key step that gives pretzels their distinctive flavor and crust.
Use coarse salt to enhance the pretzels’ flavor and classic look.
For a softer pretzel, brush additional melted butter on top after baking.
Store any leftover pretzels in an airtight container, and reheat in the oven to refresh their texture.