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Soft, buttery homemade pretzels that are easy to make with a quick rise and no boiling, resulting in crowd-pleasing, flavorful pretzels.

  • Total Time: 1 hour 27 minutes
  • Yield: 12 pretzels 1x

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups warm water
  • 2 tablespoons vegetable oil (or neutral oil)
  • 1/2 cup baking soda
  • 4 cups hot water
  • Coarse salt for sprinkling
  • Melted butter for brushing

Instructions

  1. In a large mixing bowl, whisk together flour, yeast, sugar, and salt until evenly combined.
  2. Add warm water and vegetable oil to the dry ingredients.
  3. Mix until a rough, shaggy dough forms.
  4. Knead the dough by hand on a floured surface for about 1 minute until it comes together and feels lightly tacky but not sticky. Alternatively, use a stand mixer with a dough hook to mix and knead for 2 to 3 minutes.
  5. Place the dough in a lightly oiled bowl and cover with a cloth or plastic wrap.
  6. Allow the dough to rise in a warm place for about 1 hour; it may not double in size exactly, and that’s normal.
  7. Turn out the dough onto a lightly floured surface and divide it into 12 equal pieces, about 75 grams each.
  8. Roll each piece into a 12-inch rope to relax the gluten.
  9. Roll the ropes again to stretch them to 22 to 24 inches long.
  10. Shape each rope into a classic pretzel shape by making a U shape, crossing the ends twice, and folding them down to the bottom of the U, pressing to seal.
  11. Lightly oil a sheet pan and place shaped pretzels on it to prevent sticking.
  12. In a large bowl, dissolve 1/2 cup baking soda in 4 cups hot water.
  13. One at a time, dip each pretzel into the baking soda water briefly, then place it on a parchment-lined baking sheet.
  14. Sprinkle coarse salt generously over the tops of the pretzels.
  15. Bake in a preheated oven at 425°F (220°C) for 10 to 12 minutes until golden brown.
  16. Remove pretzels from the oven and brush generously with melted butter.
  17. Transfer pretzels to a cooling rack immediately to prevent sogginess on the bottom.
  18. Serve warm for best texture and flavor.

Notes

Dough can be mixed and kneaded in a stand mixer to save time and reduce mess., Pretzels store best in an airtight container at room temperature for up to two days., To refresh stored pretzels, warm them briefly in the oven., For make-ahead, prepare dough the day before, refrigerate overnight, then bring to room temperature and allow to rise before shaping., Variations include toppings like everything bagel seasoning, cinnamon sugar, shredded cheese, or adding garlic powder to the dough., For a sweet version, brush pretzels with cinnamon butter instead of regular butter after baking., Serve with mustard, cheese dip, chili, soup, or fondue., Dipping in baking soda water is essential for authentic pretzel crust and color., Pretzels can be frozen baked for up to one month and reheated to enjoy., Vegan option: use plant-based butter or oil for brushing after baking.

  • Author: mapps6841@gmail.com
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 pretzel
  • Calories: Approx. 180-220 calories per pretzel
  • Fat: 3.5 g per pretzel
  • Carbohydrates: 36 g per pretzel
  • Protein: 5 g per pretzel