Hot Buttered Soft Pretzels Recipe

Learn how to make the best homemade soft pretzels with this foolproof recipe. The secret to authentic flavor lies in the baking soda bath that creates that distinctive chewy exterior. These easy buttered pretzels taste just like the ones from your favorite mall or ballpark!

Difficulty:

Intermediate

Prep Time:

1 hour 15 mins

Cook Time:

15 mins

Serves:

8 pretzels

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">360g all-purpose flour</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml warm water (about 43°C/110°F)</li><li class="ingredients-single-item">2 tbsp unsalted butter, melted</li><li class="ingredients-single-item">60g baking soda (for water bath)</li><li class="ingredients-single-item">1 litre water (for baking soda bath)</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">30g unsalted butter, melted (for brushing)</li><li class="ingredients-single-item">Coarse sea salt or pretzel salt, for sprinkling</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large pot for water bath</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine the flour, yeast, sugar, and salt. Mix briefly to distribute the ingredients evenly. The yeast and sugar will work together to create the rise, while salt strengthens the gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the warm water and 2 tablespoons of melted butter to the dry ingredients. If using a stand mixer, attach the dough hook and mix on low speed until the dough comes together, about 1-2 minutes. Increase to medium speed and knead for 4-5 minutes until smooth and elastic. By hand, stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot until doubled in size, about 45-60 minutes. The ideal temperature for yeast dough rising is around 24-27°C (75-80°F).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, preheat your oven to 230°C (450°F). Line two baking sheets with parchment paper or silicone mats and set aside. Prepare your baking soda bath by bringing 1 litre of water and 60g of baking soda to a simmer in a large pot. The alkaline bath is crucial for creating that distinctive pretzel flavor and characteristic chewy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release excess air bubbles. Turn it onto a clean, unfloured work surface (slightly tacky surface helps with rolling) and divide into 8 equal portions. Keep the pieces covered with a towel as you work to prevent them from drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Roll each piece into a rope about 45-50cm (18-20 inches) long. The middle should be slightly thicker than the ends. To form the classic pretzel shape, make a U-shape with the rope, then cross the ends over twice, and fold them down to press onto the bottom of the U. Press firmly to seal. Don't worry if they're not perfect - homemade character adds charm!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully lower each pretzel into the simmering baking soda bath for 30 seconds, using a slotted spoon or spatula to flip halfway through. This step might seem intimidating, but it's essential for developing that distinctive pretzel flavor and characteristic brown crust. Remove each pretzel and place on the prepared baking sheet, ensuring they're well-spaced.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush each pretzel with the egg wash, making sure to coat all surfaces evenly. This will promote beautiful browning and add a slight shine. Sprinkle generously with coarse salt before the egg wash dries – this helps the salt adhere properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through, until the pretzels are a deep golden brown. Look for a rich amber color rather than pale tan – this indicates proper development of flavors. Don't be afraid of a dark crust; it's part of a traditional pretzel's appeal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>As soon as the pretzels come out of the oven, brush them generously with the remaining 30g of melted butter. The hot pretzels will absorb the butter beautifully, creating that irresistible "hot buttered" flavor. Add another light sprinkle of salt if desired. For the best texture and flavor experience, enjoy these pretzels while still warm, when the contrast between the chewy exterior and soft interior is at its peak.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Hot Buttered Soft Pretzels Recipe?

The main ingredients are all-purpose flour, instant yeast, sugar, salt, warm water, and unsalted butter. For the authentic pretzel finish, you'll also need baking soda for the water bath, egg wash for browning, and coarse sea salt or pretzel salt for sprinkling.

How to cook Hot Buttered Soft Pretzels Recipe at home?

Learn how to cook Hot Buttered Soft Pretzels by first making a simple yeasted dough, allowing it to rise, then shaping into traditional pretzel forms. The key technique is dipping them in a baking soda bath before baking, which creates the distinctive chewy crust and deep amber colour. Finish with a generous brush of melted butter and sea salt for that authentic taste.

Why is the baking soda bath so important when making soft pretzels?

The baking soda bath creates an alkaline environment that gelatinises the exterior starches in the dough, resulting in the characteristic chewy texture, deep brown colour, and distinctive pretzel flavour. Without this crucial step, you'd essentially have bread twists rather than authentic pretzels.

What's the best way to store homemade soft pretzels?

Freshly baked soft pretzels are best enjoyed within a few hours of baking. For longer storage, cool completely, then place in an airtight container at room temperature for up to 2 days. Reheat in a 150°C oven for 5 minutes to restore some crispness. They can also be frozen for up to 1 month.

Can I prepare pretzel dough in advance?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. This slow, cold fermentation actually enhances flavour. Allow the shaped pretzels to come to room temperature before the baking soda bath. Alternatively, freeze shaped unbaked pretzels and thaw before the bath and baking.

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