Buttery Soft Pretzels

1,535 Reviews 237 Pics
  • Prep

    2 h
  • Cook

    10 m
  • Ready In

    2 h 20 m
CHRISTA ROSE
Recipe by  CHRISTA ROSE

“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!”

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Ingredients

Adjust Servings

Original recipe yields 1 dozen

Directions

  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 (1,535)

Rate This Recipe
mose
3388

mose

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 solution of sodium hydroxide (lye) and water before baking. Lye is a very strong and caustic alkaline. Because most people aren't comfortable mixing lye and water to make pretzels, baking soda - a much weaker alkaline - is now used in most pretzel recipes. Once the pretzels begin baking, a 'Maillard reaction' occurs. This is a chemical reaction sortof like carmelization, which allows the exterior crust to become a deep rich brown color. The reaction accelerates in an alkaline environment, which - you guessed it - has been provided by the baking soda bath. The baking soda, and resulting reaction, is also responsible for the unique taste of a pretzel. Without the baking soda bath the pretzel exterior ends up pale/white, and taste more like bread. This baking soda / lye bath step is paramount in making a pretzel a pretzel.

ALLAN T
953

ALLAN T

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 dividing the dough into 12 pcs., roll the dough out into a rope at least 20-24" long. The dough will expand. Spray "I Can't Believe Its Butter" after I place the pretzels on the sheet and sprinkled coarse salt. I tried this on 3 pretzels from my first batch and they were better tasting. Use a rack that's up higher in the oven to prevent burning of the pretzels bottoms. Make sure my wife stands over me to supervise.

loves2cook
890

loves2cook

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 over them after baking which soaked in and was just perfect. My husband described them as "heavenly", haha, never heard him use that one before! Next time I will bake at maybe 415 or lower to keep them from being too brown before being done in the middle. I've been searching for a pretzel recipe and this one was much easier than most that I found. Tip: let dough rise in your oven, no heat, just turn on the oven light. Provides a draft free, warm place for dough to double flawlessly. Also use a damp kitchen town instead of plastic wrap to cover bowl and you won't have a dry crust to your risen dough. I do this with all of my bread recipes!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 48.9 g
  • 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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