Soft and Chewy Salted Buttered Pretzels

Soft and Chewy Salted Buttered Pretzels are super easy to make and way better than anything you can find at the mall!

Soft and Chewy Salted Buttered Pretzels

All of my kids love them and if I have any left over, I will throw them in their lunches for the next day.  They taste really well on their own or you can even pop them in the microwave for about 25 seconds.   Soft and Chewy Salted Buttered Pretzels on a baking sheet

 

Since the first time I made these pretzels, I have made them at least once a month.  It’s been almost three years.  Ridiculous, I know.  It was hard actually getting a picture of them because I either made them later in the night (poor lighting), or we just ate them too quickly.

Soft and Chewy Salted Buttered Pretzels better than the mall version

I typically will make them for dinner along with a veggie or side.
Totally kidding!
I really don’t serve anything else with them unless it’s a yummy dipping sauce.
They don’t even make it to a plate.

Soft and Chewy Salted Buttered Pretzels better than the mall version

Now I want a pretzel!  Seriously, I couldn’t talk these up more.  They are slightly chewy on the outside and completely soft and heavenly on the inside.  No need for going to the mall ever again.  Because let’s face it…who goes to the mall anymore?  And when you do it’s either for two things.  Soft pretzels or an Orange Julius.  Or for the Gap…but even then you can shop online!

Soft and Chewy Salted Buttered Pretzels better than the mall version

Soft and Chewy Salted Buttered Pretzels

Soft and Chewy Salted Buttered Pretzels are super easy to make and way better than anything you can find at the mall!
Course Appetizer
Cuisine Bread
Keyword Soft Pretzels
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 Pretzels
Author Amy

Ingredients

  • 1 1/2 Cups Warm Water
  • 2 TBSP Brown Sugar
  • 2 tsp Quick Rising Yeast
  • 4 TBSP Canola Oil, Divided
  • 2 tsp Kosher Salt
  • 4 1/2-5 Cups All Purpose Flour
  • 8 Cups Water
  • 1/4 Cup Baking Soda
  • 1 Large Egg
  • 1 TBSP Water
  • Coarse Kosher Salt
  • 4 TBSP Butter, Melted

Instructions

  • Proof the yeast in the bowl of a stand mixer by adding the yeast, 1 1/2 cups water and sugar together.  Cover with a towel and let it stand for 5-10 minutes until bubbles form.
  • Add 3 TBSP of oil and salt. Using the dough hook, add in the flour a cup at a time on low speed until combined. Increase the speed to medium and knead the dough until the dough is smooth and pulls away from the sides of the bowl, about 4 minutes.
  • Remove the dough from the bowl and pour remaining 1 TBSP oil into the same bowl. Form the dough into a ball and place it back into the bowl. Turn to coat with oil. Cover with a towel or plastic wrap and place in a warm place for 1 hour or until double in size.
  • Preheat oven to 425 degrees. In a large pot bring the 10 cups of water and baking soda to a boil.
  • Using a knife or pizza cutter, divide the dough into 8 equal pieces. Roll one piece into a large rope and *twist into a pretzel. Pinch the ends to the bottom of the pretzel. Repeat with remaining pieces. Boil the pretzels, two at a time in the water solution for 45 seconds. Drain with a slotted spoon and place onto a parchment lined baking sheet.
  • Once all boiled, beat together egg and 1 TBSP water and brush over the tops. Generously sprinkle with salt. Bake for 16-20 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

Soft and Chewy Salted Buttered Pretzels with pizza sauce

The ONLY way to make these better is to dip them in homemade pizza sauce.  Seriously.

Soft and Chewy Salted Buttered Pretzels on a baking sheet

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  • Sri Jayam
    December 11, 2015 at 1:16 pm

    I have tasted this. So tasty.
    Catering Services in West Mambalam

  • Little Minoux Tales
    December 15, 2015 at 11:31 pm

    This SO did not work for me. The pretzels absolutely fell apart in the water/baking soda solution. Very disappointing.

  • s-to-the-ally
    January 25, 2016 at 7:00 pm

    I've made these about six times now and every time they come out amazing! I use half bread flour/half regular flour. Thank you for sharing this recipe!

  • Jesse
    October 1, 2016 at 11:54 pm

    can i substitute olive oil for canola?

    • amygirly@gmail.com
      October 4, 2016 at 1:34 am

      You sure can! It will alter the taste a bit, but still be as delicious!

  • Unknown
    February 3, 2017 at 7:37 pm

    Ohmygosh, take the time to make these!!! I am changing my name to Aunt Annie!!! Wow!!! Mine turned out perfectly…thanks for the yummy recipe!!!xoxoxoxox