These soft pretzels are golden on the outside, fluffy on the inside, and finished with a buttery, salty crust that makes them impossible to resist. With a quick rise and straightforward shaping, this recipe delivers classic pretzel flavor and texture without the need for special equipment or long resting times.
Perfect for game days, casual gatherings, or a fun weekend baking project, these pretzels are best enjoyed fresh from the oven but stay tender long after cooling. Serve them plain, with mustard, or alongside your favorite dipping sauce for a homemade snack that feels both nostalgic and satisfying.
Ingredients
Pretzel Dough
- 1 packet (¼ oz) active dry yeast
- 1 cup warm water (110–115°F / 43–46°C)
- 2 tablespoons butter, softened
- 1 tablespoon brown sugar
- ½ teaspoon salt
- 2¾ cups all-purpose flour (plus more as needed)
Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
For Finishing
- Coarse sea salt, for sprinkling
- ¼ cup butter, melted
Directions
- Add the warm water to the bowl of a stand mixer. Sprinkle the yeast over the water and let sit for 2 minutes, until dissolved.
- Add the softened butter, brown sugar, salt, and 2 cups of the flour. Using a dough hook, mix on medium-low speed until a smooth, sticky dough forms.
- Add the remaining flour ¼ cup at a time, mixing until the dough pulls away from the sides of the bowl. The dough should be soft, elastic, and spring back lightly when pressed.
- Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for 20 minutes.
- Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper or silicone mats and grease well.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 12–15 inch rope on an unfloured surface.
- Shape each rope into a pretzel by forming a circle, crossing the ends, twisting once, and folding them down onto the bottom of the circle. Pinch to secure.
- Bring the water to a boil in a large saucepan. Carefully add the baking soda (it will bubble vigorously).
- Working one at a time, boil each pretzel for 30 seconds, then remove with a slotted spatula and place on the prepared baking sheets. Sprinkle with coarse sea salt if desired.
- Bake for 10–12 minutes, rotating pans halfway through, until golden brown.
- Brush the pretzels with melted butter while still hot. Serve warm or at room temperature.
Based on recipe found on thedomesticrebel.com