Description
Homemade Buttery Soft Pretzels elevate classic German street snacks with rich, golden-brown perfection. Salt-dusted and warm from the oven, these hand-twisted treats deliver comfort and joy you’ll savor with each delightful bite.
Ingredients
Scale
Pretzel Dough:
- 3 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon unsalted butter, melted
- 2.25 teaspoons active dry yeast (1 standard packet)
- 1 teaspoon salt
- 1 teaspoon sugar
Baking Soda Bath:
- 2 cups water
- 2 tablespoons baking soda
Topping:
- 6 tablespoons salted butter, melted
- 1 tablespoon coarse salt
Instructions
- Activate the yeast by combining active dry yeast, lukewarm water (110°F/43°C), and granulated sugar in a stand mixer fitted with a dough hook attachment. Allow the mixture to become foamy and bubbly, indicating the yeast is alive and active.
- Incorporate of melted unsalted butter, kosher salt into the activated yeast mixture, stirring gently to distribute evenly.
- Gradually introduce all-purpose flour into the liquid ingredients, mixing at the lowest mixer speed. Continue kneading until the dough becomes cohesive and elastic, approximately 5-7 minutes.
- Test the dough’s readiness by pressing gently; if it springs back immediately, it has been adequately kneaded. Cover the dough with a damp kitchen towel and let it rest for 15-20 minutes at room temperature.
- Prepare a baking soda solution by bringing water to a rolling boil and adding baking soda. Transfer the solution to a shallow wide dish and allow it to cool slightly.
- Divide the rested dough into 8 equal portions. Roll each section into long, uniform ropes approximately 18-20 inches in length.
- Shape each rope into a traditional pretzel configuration, ensuring the ends are tucked and sealed underneath to maintain the classic shape.
- Carefully submerge each pretzel into the warm baking soda bath for 20-30 seconds, which helps create the signature pretzel color and crust.
- Place the bathed pretzels onto parchment-lined baking sheets, spacing them evenly. Generously sprinkle coarse sea salt over the top of each pretzel.
- Preheat the oven to 475°F (246°C) and position the rack in the center position. Bake the pretzels for 8-10 minutes until they achieve a deep golden-brown color.
- Immediately after removing from the oven, brush each pretzel generously with melted unsalted butter to enhance flavor and create a soft, glossy exterior.
- Allow pretzels to cool for 5 minutes on the baking sheet before transferring to a wire rack. Serve warm for optimal taste and texture.
- Store any remaining pretzels in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or oven to restore softness before serving.
Notes
- Activate fresh yeast to guarantee perfect dough rising and prevent dense, flat pretzels.
- Adjust flour quantity depending on kitchen humidity to achieve ideal dough consistency.
- Submerge pretzels in baking soda bath for authentic golden-brown exterior and signature pretzel flavor.
- Brush warm pretzels with melted butter immediately after baking to create irresistibly rich, glossy surface.
- Allow dough to rest under damp towel for optimal gluten development and tender texture.
- Store cooled pretzels in airtight container and reheat gently to maintain softness within 48 hours.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 370 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg