Buttery Soft Pretzels

Buttery Soft Pretzels

1614
CHRISTA ROSE 72

"After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!"

Ingredients

2 h 20 m {{adjustedServings}} servings 237 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4681 mg
  • 187%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  5. Bake in preheated oven until browned, about 8 minutes.
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Reviews

1614
  1. 2042 Ratings

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Good recipe, though I replaced the oil with butter and used less flour. Another reviewer asked why the baking soda bath is necessary: Old world Germans used to dip their brezels (pretzels) in a...

I have gotten into baking breads, etc. since my wife bought a baking stone. This recipe is very good. The pretzels didn't last long. Here's what I will do next time I make a batch: After di...

WOW!! These pretzels are absolutely amazing. They were soft and chewy on the inside, awesome flavor, with that great authentic thin "pretzel" crust on the outside. I spooned the melted butter ...