Soft Buttery One Hour Pretzels

You know those pretzels at the mall that are hot, soft, and buttery and their scent wafts through the entire mall.

As you’re in a dressing room trying to squeeze into some jeans that are a size too small, the luscious scent of the pretzels hits you and your New Year’s resolutions are out the window. Yes, these are those.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

They’re one of the bucket list recipes I’ve had on my mental to-make list for ages. One reason it took me so long to finally make them is because there are so many recipes, methods, and choice for homemade pretzels that I was swimming in choices overload. One important consideration is that I wanted a recipe that’s do-able for anyone, with very little time investment.

You can make these from start to finish in one hour. If you’re using a stand mixer, it’s five effortless minutes as the machine kneads the dough before it rises for a half hour. Then it’s shaped and baked. And if you’re hand-kneading, think of it as calories burned in advance of all that glorious buttery white dough you’ll feast on.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

One recipe I looked at but passed on was Alton Brown’s pretzel recipe. I have immense respect for him and many bloggers make and adore that recipe, but after waiting for the dough to rise you, “Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan. Place the pretzels into the boiling water, 1 by 1, for 30 seconds.”

Bringing 10 cups of water to a boil when I’m in a hurry on a busy weeknight when I just want something warm to serve with dinner, and having to dunk them one-by-one for 90 seconds each, is too fussy for me. The water and baking soda bath prior to baking gives pretzels that brown, crusty exterior but I successfully skipped it and deferred to a couple minutes under the broiler.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

My other issue with the recipe is that is uses an egg wash before baking and I have nothing against eggs, but I kept these buttery twists vegan. Brushing them with melted vegan butter or margarine instead of real butter works just fine. There’s no egg, milk, or butter in the dough, and since I’d come that far without an egg, why slap on an eggwash at the end. Plus, sometimes eggwashes make things taste too eggy for me, so it was a win to omit it.

The other important consideration was keeping the batch size modest. They’re best eaten warm and fresh from the oven and unless you have a large family or a raging metabolism, I don’t want or need a dozen. This recipe makes six.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

For the dough itself, I used the King Aurthur recipe because their ratios are solid and trustworthy, but I deviated heavily from their methods and instructions. To make the pretzels, place bread flour, instant dry yeast, one teaspoon sugar, one-half teaspoon salt in a large mixing bowl and pour one cup warm water over the top. I did this in my stand mixer.

I used bread flour rather than all-purpose because it produces chewier bread and I love a good jaw workout. Pretzels made with all-purpose will still be chewy, just not quite as much. Also, they may rise slightly less, because bread flour is the absolute champion in the rising and puffing department. Substituting with up to half the amount of whole wheat flour is possible, but know in doing so that your pretzels will not be nearly as fluffy and puffy, and will be much more dense, since whole wheat flour has that effect.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

Depending on the kind of yeast used, water temperatures will vary. I used Red Star Platinum yeast because I always have excellent results with it, and it necessitates a slightly warmer water temperature, about 120 to 130F. If using other brands, follow the manufacturer’s recommendations, but 10o to 110F is typical. I know some people just dip their finger into water and if that’s the method you’re using, err on the side of warm bath water rather than hot because you don’t want to risk killing the yeast. In bread-making, I don’t like to guess and always use my candy thermometer. I just never use it for candy.

Make sure to select instant dry yeast rather than active dry yeast. Instant yeast, among other things, helps dough rise in a hurry and because this dough has only one 30-minute rise, you need to make it count.

Adding one teaspoon of sugar is non-negotiable because it feeds the yeast. I used a scant quarter teaspoon of salt in the dough. I don’t like salting dough because it can inhibit rising, and also I am mindful with how much salt I use in cooking. You can sprinkle salt on after baking as generously as desired anyway.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

After adding the dry ingredients to the mixing bowl and pouring the water over the top, beat on medium-low speed with the paddle attachment for about one minute, or until just combined. Switch to the dough hook and knead for five minutes. If doing this by hand, flour your work surface and have fun.

After five minutes, remove the dough from the bowl, and either spray down that mixing bowl or another bowl with cooking spray, and place the dough into it. Cover with a piece of plasticwrap and place it in a warm, draft-free place to rise for 30 minutes. I’ve let my dough rise for as long as 75 to 90 minutes due to distractions, poor planning, and timing issues, and nothing bad happens. Actually, the pretzels turn out fluffier. If you want to allow it to rise for up to about 90 minutes, or doubled in size, go for it. But the recipe does and will work with just a 30 minute rise.

After 30 minutes (or longer) punch down the dough and remove it from the bowl. Below in the red bowl is what mine looked like after thirty minutes. It rose so well it almost blew off the plasticwrap. There is nothing more glorious than punching down a big doughy puffball and hearing the air escape, knowing that the yeast worked and things went according to plan.

Place the dough on a floured work surface, and using a sharp knife or bench scraper, divide it into six equal pieces. Using your hands, roll each piece into a long rope, about 15 to 18-inches long. The skinnier you roll your ropes, the less chubby the finished pretzels will be, but they don’t have to be perfect. Some sections of my ropes are thinner, and some are thicker. It all tastes good.

Because this dough hasn’t been rested after the rise, it’s springy and resilient and your ropes may want to recoil and shrink back down. Just keep finessing them back into an elongated state. Or wait ten minutes before rolling and shaping the ropes if you have time to spare.

Just as there’s many ways to braid Challah, there are ways to complicate pretzel-shape making. I just think of a heart and make that shape with draped ends laid loosely on the opposite side. You can twist the center of the heart together like a twist tie, but it’s an 18-inch long piece of dough, not a little twist tie. The less I have to mess with it or do with it, the better. This is a one hour recipe and eliminating any non-essential steps is my strategy.

Transfer your hearts to two Silpat-lined baking trays, three per tray. Melt the (vegan) butter in the microwave, about one minute, and brush half of it onto the pretzels. Save the other half for when the come out of the oven. It seems like a bit much as you’re brushing, but some of it is lost to the baking sheet, some of it gets stuck in the pastry brush, and if you’re lucky, the rest seeps into that white, spongy, soft dough.

Bake them at 425F for about ten minutes, rotating trays once if your oven bakes unevenly. This is shorter in duration and cooler in oven temperature than many recipes. This is buttery, soft, white, fluffy dough and it burns so keep an eye on it. I don’t even leave the kitchen. After about ten minutes, I turn the broiler on, and broil one tray at a time for about ninety seconds each, up to two minutes. A matter of seconds can make the difference in golden and burnt, so broil at your own risk and with a very, very watchful eye. You can see in some of the photos where some ends are more browned than others and those differences happen in literally ten seconds.

After they’re out of the oven, baste the pretzels with the remaining butter. After baking, optional twists for the twists include brushing them down with: garlic-butter, Honey Butter, Cinnamon-Sugar Butter, apple butter, pumpkin butter, you name it, brush it.

I sprinkled Kosher salt, but try cinnamon-sugar, garlic and onion powder, chili and lime, very finely diced nuts, sesame and poppy seeds like an everything-bagel, or a fine dusting of cocoa powder.

Serve them with or dip them in Spicy Honey Mustard,Homemade Peanut Butter, Homemade Cookie Butter Peanut Butter, Chocolate Coconut Cashew Butter, Nutella, Dark Rum Caramel Sauce, or Balsamic Reduction and olive oil.

Between the types of flavored butters you can brush on, the items you can sprinkle on top, and combined with what you can dip them into, there’s a combination for everyone. They can go either sweet or savory because the dough is a blank canvas.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

Just as my Honey Dinner Rolls will be my forever go-to recipe for dinner rolls, this will be the one for pretzels. Combing the most basic of ingredients; flour, water, yeast and a pinch of sugar and salt, and butter and creating something fabulous that’s ready an hour later is success in my book.

They’re light and fluffy without being airy. There’s density and plenty of chewiness, just like mall pretzels. The dough itself is moist and after being basted liberally with butter, both before and after baking, they’re so buttery, satisfying, and comforting. My cutting board has never been so well-moisturized from all that butter in all it’s life.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

The other bonus is that the whole batch cost less than three dollars to make, and that’s only because the yeast I use is more expensive than most, and accounts for two of the three dollars. The cost of the remaining ingredients is negligible. So take that four-dollars-each mall pretzels. I just made six for under three bucks in an hour.

It’s dangerous that I can make these at home.

Soft Buttery One Hour Pretzels (vegan) - Make these in an hour & save yourself a trip to the food court & save money, too! So good & so easy!

Soft Buttery One Hour Pretzels (vegan)

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 60 minutes

Yield: 6 pretzels

These are like the soft, fluffy, buttery pretzels you can buy at the mall that you can smell a mile away. Now you don't need the mall for them; you just need one hour. They're easy enough for the novice bread-maker because I removed all the complicated and fussy steps and pared this recipe down to the most basic elements, and also kept it vegan (use vegan buttery spreads or margarine). Dough is a blank canvas and can go sweet or savory; a variety of options are included below. Ready in an hour, buttery soft, and dangerously good.

Ingredients:

2 1/2 cups bread flour (all-purpose may be substituted, pretzels won't be as chewy)

2 1/4 teaspoons (one one-quarter ounce packet) instant dry yeast (I use Red Star Platinum)

1 teaspoon granulated sugar

scant 1/4 teaspoon salt, optional and to taste

1 cup warm water (120-130F for Red Star Platinum, 95 to 105 for other yeast)

1/4 cup butter or vegan butter, melted and divided use

Kosher or coarse salt, for sprinkling

Directions:

To the bowl of a stand mixer fitted with the paddle attachment, add the flour, yeast, sugar, optional 1/4 teaspoon salt and turn mixer on and beat for couple sends to mix dry ingredients. Pour the water over the top (Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm water according to the yeast manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.) Beat the mixture on medium-low speed for about 1 minute, or until combined.

Switch to the dough hook and knead dough for about 5 minutes. It will be firm, smooth, not sticky, and elastic. (If making bread by hand, mix all ingredients in a large mixing bowl by hand, then turn dough out onto a floured work surface and knead for about 5 minutes)

After five minutes, remove the dough from the mixing bowl, spray mixing bowl or another bowl with cooking spray, and place the dough in the bowl. Cover with a piece of plasticwrap and place it in a warm, draft-free place to rise for 30 minutes. (I’ve let this dough rise for as long as 90 minutes due to distractions, poor planning, and timing issues, and nothing bad happens. Actually, the pretzels turn out fluffier. If you want to allow it to rise for up to about 90 minutes, or doubled in size, that's fine. But the recipe does and will work with just a 30 minute rise) In the final moments of rising, preheat oven to 425F and line two baking trays with Silpat Non-Stick Baking Mats or parchment paper; set aside.

After 30 minutes (or longer), punch dough down and place it on a floured work surface. Using a sharp knife or bench scraper, divide it into six equal pieces. Using your hands, roll each piece into a long rope, about 15 to 18-inches long. The skinnier you roll the ropes, the less chubby the finished pretzels will be. Make a pretzel shape with the rope. Grab the ends and pretend you’re making a heart-shape with it. Lay ends on the opposite side and allow them to drape loosely; optionally twist the center of the pretzel like a twist-tie so there's a twist in the pretzel or shape them as desired. Transfer pretzels to two Silpat-lined baking trays, three per tray.

Melt the butter in the microwave, about 1 minute (use unsalted or salted, regular or vegan, based on preference) and brush half of it onto the pretzels. Save the other half for after baking. Bake at 425F for about ten minutes, rotating trays once if your oven bakes unevenly (This is buttery, soft, white, fluffy dough and it burns easily so keep an eye on it and I don’t even leave the kitchen). For golden brown tops, turn the broiler on and broil one tray at a time for about 90 seconds each, or as desired. A matter of seconds can make the difference in golden and burnt, so broil at your own risk and with a very watchful eye. I bake for 10 minutes and broil for just shy of 2 minutes based on my oven and preferences.

Baste pretzels with the remaining butter. Sprinkle with Kosher or coarse salt (or any of the basting, sprinkling or dipping options above) and serve immediately. Pretzels are best eaten fresh and warm, but will keep for up to 2 days in a ziptop plastic bag or airtight container.

Optional suggestions after baking - Get creative with what you brush on them, sprinkle on top, or dip them into:

Brush pretzels with Honey Butter, Cinnamon-Sugar Butter, garlic butter, seasoned or herbed butter

Sprinkle with cinnamon-sugar, a fine dusting of cocoa powder, toffee bits, garlic and onion powder, chili and lime, very finely diced nuts, sesame and poppy seeds like an everything-bagel

Dip them in Spicy Honey Mustard, Homemade Peanut Butter, Homemade Cookie Butter Peanut Butter, Chocolate Coconut Cashew Butter, Nutella, Dark Rum Caramel Sauce, Balsamic Reduction and olive oil

Dough ingredient ratios adapted from King Arthur Flour

http://www.averiecooks.com/2013/01/soft-buttery-one-hour-pretzels.html

Related Recipes:

One-Hour Soft Buttery Breadsticks – Salted and Cinnamon-Sugar (vegan)

One-Hour Soft Buttery Breadsticks - Salted and Cinnamon-Sugar (vegan) - It's Easy! Recipe and Step-By-Step Photos at averiecooks.com

One-Hour Soft Buttery Breadsticks - Salted and Cinnamon-Sugar (vegan) - It's Easy! Recipe and Step-By-Step Photos at averiecooks.com

One Hour Whole Wheat Pizza Dough (vegan) – Stop buying pizza dough. Make your own in under 1 hour

One Hour Whole Wheat Pizza Dough (vegan)

Honey Dinner Rolls – Soft, light, fluffy, tender, moist and the dough has just enough chew to really sink my teeth into. They’re the absolute best white dinner rolls I’ve ever had and I will make this recipe over and over for years to come when I need white dinner rolls. Highly recommended for holiday gatherings, brunches, or anytime

Challah – Light, fluffy, soft, tender, crossiant-like, and the best challah I’ve ever had and extremely easy to make. Made using the Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking principles, this is a no-knead, goofproof, and effortless method to making bread and dough can be made in advance and stored for up to five days prior to baking it

Raisin Bread for Raisin Lovers – There’s nothing worse than raisin bread that is skimpy on the raisins and this version is anything but and is chock full of raisins in every bite. The bread is chewy and has a hearty outer crust with a dense, soft, and moist interior. It’s excellent toasted with butter and sprinkling of cinnamon-sugar

Outback Steakhouse Wheat Bread {Copycat Recipe} (vegan) – This recipe is based on my love of Outback’s bread and makes two small loaves of hearty, dense, wheat bread. The bread is ever-so-slightly sweetened and is infused with subtle hints of molasses, and a dead-ringer in the flavor department. Serve with honey butter for even more authenticity

Cinnamon Raisin English Muffin Bread with Cinnamon Sugar Butter – If you’ve never made bread before, this is a goofproof, foolproof, no-knead recipe that’s perfect for the first-time bread maker. You’ll never have a need for storebought English muffins again, especially because this bread is spiked with cinnamon-sugar and raisins

Cinnamon Sugar Chocolate Pretzels (no-bake, vegan, GF) – Possibly the best use of five minutes in all of 2012 because they turned out to be one of my husband’s favorite snacks. Dangerously addictive, so easy, salty-and-sweet, chocolaty, crunchy, and are made in the microwave in minutes

Do you like soft pretzels or ever tried to make your own?

If you have favorite recipes, share your links and if you have favorite toppings and flavor combinations, tell me about them.

I personally love cinnamon-sugar pretzels the most, and they’re easy to slather with honey-butter and cinnamon-sugar butter. Scott loves salted, buttery pretzels and I really made these for him, but want to keep trying out new flavor combos now that I have a dough base and method that’s so easy.

 

   

159 Responses to “Soft Buttery One Hour Pretzels”

  1. #
    51
    Deborah — January 18, 2013 at 7:49 pm

    Seriously – today we were just at the mall and bought some pretzel bites. The whole time we were eating them, I kept thinking that I needed to go home and make my own! These look absolutely perfect.

    Reply

    • Averie @ Averie Cooks replied: — January 18th, 2013 at 9:31 pm

      Your hungry family would make perfect use of these – and you’d save a bunch of cash. And it’s EASY. I know making bread is probably the LAST thing on your to-do list, but this is 1 hour start to finish bread!

      Reply

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    Stephanie — January 20, 2013 at 4:24 am

    I made these last night and they came out great! It will become a staple, thank you for sharing this recipe. :)

    Reply

    • Averie @ Averie Cooks replied: — January 20th, 2013 at 5:35 am

      I’m so glad to hear that you tried them and they’re going into staple-status! Love that & thanks for coming back to tell me!

      Reply

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    Abby @ The Frosted Vegan — January 20, 2013 at 1:52 pm

    On my list for the year is to make vegan pretzels, so thank you!

    Reply

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    Alexandra @ Delicious Knowledge — January 29, 2013 at 11:15 am

    Yum! I am going to try this version for superbowl this weekend. Thinking about making pretzel bites to dip, instead of the traditional shape. This should work perfectly!

    Reply

    • Averie @ Averie Cooks replied: — January 29th, 2013 at 12:11 pm

      They should work great – I just don’t have the patience for the little bites so I made bigger pretzels. LMK how they turn out for you!

      Reply

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    Jennifer @ Mother Thyme — February 1, 2013 at 6:36 pm

    If it wasn’t 10 o’clock at night and I wasn’t exhausted I’d be making these right now! These look amazing. Definitely trying these soon!

    Reply

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    Megan Pence — February 1, 2013 at 7:35 pm

    I LIVE for mall pretzels – these are perfect and might just have to make an appearance at SuperBowl this weekend!

    Reply

  7. #
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    Samantha — February 5, 2013 at 6:40 am

    we made pretzels the other night too! yours look soo freaking good!!! :D

    Reply

  8. #
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    Mary Hamilton — February 21, 2013 at 5:37 pm

    I have a receipe for soft pretzels that call for lye and water for dipping before baking? I went and bought it…..It is poisonous! used to unclog drains but I was told it burns off in the oven and browns them perfectly……..I ate them many years ago and I am still alive!!!

    Reply

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    Laura — March 2, 2013 at 6:21 am

    I made pretzels with my family when I was home for Christmas. It was an Auntie Ann’s “Do-it-at-home-everything-you-need-is-in-the-box-just-add-water” kit. They turned out GREAT (though I grumbled at my mom for spending $6 on something that essentially contained nothing more than about 2 c of flour, a packet of yeast, salt, baking soda and instructions that would be freely obtainable on the internet).

    Anyway, the point of my story is the instructions had you mix baking soda in hot water and dip the pretzels in that rather than dealing with boiling water. I was extremely skeptical at first because I knew they were supposed to be boiled. I figured they were just covering their butts from a potential lawsuit, BUT it worked. They browned very nicely in the oven and got the chewy crust I associate with good soft pretzels (the baking soda is a base and the high pH causes a chemical reaction with the dough to create the crust – yay science!). Since they just got dipped quickly it didn’t really add much prep time. I thought I would share in case other are interested!

    Also to Mary Hamilton – Lye is just a really strong base (the chemical name is Sodium Hydroxide or NaOH) that is much more water soluble than baking soda. Because of this you will get even better results with the dipping method. Food grade lye is perfectly safe, though it’s probably a good idea to wear gloves when dipping to avoid skin irritation. Your stomach, however, is full of a very strong acid (Hydrochloric acid or HCl) which would instantly neutralize any lye remaining on your pretzels. Please excuse the chemistry lesson – I can’t help myself :)

    Reply

  10. #
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    Heidi @foodiecrush — March 22, 2013 at 5:29 pm

    Soft and buttery in one hour. I could handle this.

    Reply

  11. #
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    Barbara A Mizzoni Young — March 24, 2013 at 9:11 am

    Averie, I just found you and I’ll be sure not to lose you. Wonderful recipes. Soft, chewy pretzels are my favorite. Thank you for sharing a simple, small batch recipe. Can’t wait to try them.

    Reply

    • Averie @ Averie Cooks replied: — March 24th, 2013 at 1:23 pm

      Glad you found me and they’re so good – LMK if you try them!

      Reply

  12. #
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    Sarah — March 24, 2013 at 10:51 am

    I just made these a few minutes ago. They taste like heaven. Ahh..

    I let them rise for about 50 minutes (because I was doing other chores) and their texture was perfect. I ate two of them .. I couldn’t resist!

    Reply

    • Averie @ Averie Cooks replied: — March 24th, 2013 at 1:22 pm

      I am so glad to hear that you made them and were so happy that you had seconds! Thanks for coming back to LMK they worked out perfectly!

      Reply

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    Kristin — March 24, 2013 at 7:26 pm

    I found these babies on Pinterest. These were better than the mall, because sometimes the mall ones aren’t so fresh. My husband loved them. They are my new go-to snack! Thanks so much!

    Reply

    • Averie @ Averie Cooks replied: — March 24th, 2013 at 7:29 pm

      Thanks for finding them and me, Kristin! And so glad that you and the hubs approve and enjoyed! I agree..sometimes those mall pretzels are sitting under those warming lights for hour(s) and they don’t taste so fresh anymore! Plus these are cheaper and you don’t need to go to the mall and be tempted to buy everything you see while out :)

      Reply

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    Judy — May 11, 2013 at 11:42 pm

    My sister and I made these last night! Thank you for the recipe and it was soooo easy just as you stated!!! Super yummy! We may use this recipe for pizza dough too!!! And garlic knots! Thank you again!

    Reply

    • Averie Sunshine replied: — May 12th, 2013 at 1:50 am

      Glad you like it! And I have a 1 hour whole wheat pizza dough if you’d like http://www.averiecooks.com/2013/02/one-hour-whole-wheat-pizza-dough.html I have a few women tell me they swear by it and they make it every week! If you want to work a smidge of wheat in; otherwise yes just stick w/ the 1 hour pretzel recipe. LMK if you try other recipes! Thanks for the feedback & glad you’re loving how easy it was…me too :)

      Reply

  15. #
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    Laura — May 18, 2013 at 7:00 am

    This dough is super easy and rises really fast. My daughter and I used this to make Spinach & Mozzarella Turnovers which we wrapped individually for her to reheat later. She ate three right from the oven! Thanks

    Reply

    • Averie Sunshine replied: — May 18th, 2013 at 7:25 am

      So glad to hear you had such great luck with this and also made some turnovers with it!

      Reply

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    JJ — July 10, 2013 at 7:10 pm

    TL;DR

    Reply

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    Annie — July 13, 2013 at 9:47 am

    I used all purpose flour instead of bread flour and active dry yeast instead of instant dry yeast. Turned out great with a rise time of just 30 minutes. However, I think I’ll use bread flour next time to get more chewy-ness. With AP flour they’re more akin to the texture of breadsticks. Still great though!

    Reply

    • Averie Sunshine replied: — July 13th, 2013 at 2:08 pm

      So glad you tried them and just a 30 minute rise did the trick! And yes, if you use bread flour you will definitely get more chewiness! Glad you enjoyed them!

      Reply

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    Kathy Simkins — July 18, 2013 at 12:32 am

    If you want them to look just a tad more traditional if you hold the two ends loosely together in your hand after you have made the circle shape and give the a twist before you place them down you will get that neat finished look of the pretzel carts. Not necessary but it makes you family wonder where they came from… Mom or the pretzel cart? Thanks for the recipes.

    Reply

    • Averie Sunshine replied: — July 18th, 2013 at 12:56 am

      Since making these about 9 months ago, my dough shaping has improved significantly and I do exactly what you’re talking about now!

      Reply

  19. #
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    Stephanie — July 27, 2013 at 3:44 pm

    I JUST made them and enjoyed a couple with my fiance and we both LOVED this recipe! So delicious and buttery! The only thing I did differently was twist the dough in the middle, but that’s more of an aesthetic choice than anything. We also tried dipping them in honey mustard sauce, olive oil and balsamic vinegar, and Nutella (my fiance’s favourite was the olive oil and balsamic vinegar, while I have a sweet tooth and preferred the Nutella. The mixture of salty and sweet is a definite winner!).

    Fantastic and easy recipe with amazing results!

    Reply

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    Sara Williams — July 29, 2013 at 10:20 am

    I haven’t even hit print on this recipe (or fully finished reading the page) and I just had to comment on how excited I am to have found your website. This recipe is so detailed and I am ready to devour the pretzels! I am excited to have found your website (Thanks Pinterest!) and I will be following you regularly now too. Keep up the yummy posts!!

    Reply

    • Averie Sunshine replied: — July 29th, 2013 at 2:38 pm

      Thanks for finding me, for following, and for the super sweet comment! Please write back if you make anything & LMK how it is!

      Reply

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    Monica M — July 31, 2013 at 7:11 am

    This is quite possibly the best thing I’ve ever baked..seriously, WOW!!! Me and my husband ate 5 of them within 5 minutes, as soon as they came out of the oven. All we could say in those 5 minutes was “mmmmmmmmh” or “they are so good” :) I will make some of these for my mum, as she was born in Germany and she loves german food! I;ve been to Germany a lot of times and had proper pretzels there, but I’m sorry Germany this homemade version is a lot better! Thank you so much for the recipe and btw, yesterday made another batch of your blueberry vegan muffins, that my daughter also loves :)

    Reply

    • Averie Sunshine replied: — July 31st, 2013 at 8:17 am

      Love this comment! So glad to hear these are that good – that they’re possibly getting the ‘best thing you’ve ever baked’ title. And you bake something…daily! :) So thrilled that these are competing with German pretzels. Feel as good about that as I do that you say my pizza dough is as good as homemade Italian dough! So happy you loved these. If you like these, then along these same lines are bagels (you can skip raisins and keep them more buttery/salty if you want) http://www.averiecooks.com/2013/07/easy-homemade-cinnamon-raisin-bagels.html

      Reply

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    Jessica W — August 1, 2013 at 6:10 am

    Made these babies this afternoon for my husband and brother in-law! Success!! Not a hard exterior but warm and chewy inside. Your time and temps were spot on :) Thanks!

    Reply

    • Averie Sunshine replied: — August 1st, 2013 at 11:39 am

      I am so glad to hear that you had great luck! I love this recipe – easy with great results and nice and soft on the inside. Glad the times/temps worked for you, too! :)

      Reply

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    raizy — August 1, 2013 at 7:28 pm

    Hi Averie! Just wanted to let you know that I made these heavenly pretzels tonight for dinner and they were a hit! Soft inside,crispy on the exterior…. wish I can send you a picture, I’m super proud of em! Thanks for another perfect recipe!

    Reply

    • Averie Sunshine replied: — August 1st, 2013 at 7:45 pm

      So glad to hear these were a big success for you and I love that you’re proud of them. That’s the BEST feeling! Thanks for LMK!

      Reply

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    Alekx — August 4, 2013 at 2:31 pm

    Hello, can you sub coconut oil for vegan butter?? These sound amazing!!

    Reply

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    Mirissa — August 17, 2013 at 7:55 pm

    Just wanted to let you know how much we loved your pretzels. We made them today with 12 kids for a baking party. We doubled the recipe (except the yeast- it stays the same) and they were fabulous. So easy for the kids to mix together and quick enough to do start to finish during a party. The kids were having trouble rolling out the dough, but we let it rest for about 10 minutes after it was portioned out and it behaved great. I couldn’t stop eating them and they kids loved them!

    Reply

    • Averie Sunshine replied: — August 17th, 2013 at 10:02 pm

      So glad to hear that you loved these, and the kids, too! And that they were your little helpers. Cute :) Yes, this dough is springy and will recoil on you. Smart to let it rest for 10 mins so it relaxes a little. Glad they were a hit!

      Reply

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    emily newland — November 8, 2013 at 1:34 pm

    I really loved the recipe! I tried it once without the baking soda soak and once with and I honestly prefer it with the baking soda technique more. It has more of the pretzel texture and fast I have been craving all week. But thank you for the recipe! Its so quick and yummy :)

    Reply

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    Sarah — November 16, 2013 at 11:35 am

    Made these as “pretzel bites” and they’re sooooooo good! Taste a lot like the mall’s and super easy to make. Soft on the inside and just slightly crispy on the outside and bonus for the no-egg wash=no eggy taste! :)

    Reply

    • Averie Sunshine replied: — November 16th, 2013 at 11:46 am

      Glad to hear you loved them and they’re a lot like the mall – I agree! And yes, bonus to no eggy taste. Thanks for trying the recipe and the report back!

      Reply

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    Audrey — January 4, 2014 at 10:38 pm

    These are delicious! I baked them for 10 minutes the first time and my husband thought they were a bit under cooked. The second time I baked them for 12 minutes rotating the cookie sheet half way between and did not put them under the broiler, they turned out perfect.

    Reply

    • Averie Sunshine replied: — January 5th, 2014 at 12:53 am

      Glad that you found that sweet spot and they were a hit for you!

      Reply

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    jen — April 28, 2014 at 11:20 am

    I made this for a small get-together of 4, and they were gone within about 45 seconds. Absolutely delicious!!

    Did have a question for clarification, though.. my dough didn’t rise quite right. I made them anyway, as I was short on time, but I realized the recipe calls for 1 – 1oz packet of instant yeast. To my knowledge, yeast packets are each 1/4oz. So.. should it be one packet or one ounce? Or am I reading it completely wrong? :) Thank you!!

    Reply

    • Averie Sunshine replied: — April 28th, 2014 at 12:04 pm

      That was a typo and I just fixed it. You just want one packet of yeast, normally 1/4 ounce each. I do swear by Red Star Platinum, especially for recipes like this where you’re not allowing much time at all for a rise; it really helps give a nice boost. However, if your pretzels were gone in 45 seconds, they sound like they turned out just fine :) You could also let them rise a little longer if your time permits and/or make sure your yeast is nice and fresh.

      Reply

      • jen replied: — April 28th, 2014 at 12:54 pm

        Thank you!! :)

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    Samantha — April 30, 2014 at 6:32 pm

    I made these tonight – only I put the dough in the bread machine to mix. They turned out just perfect and the kids loved helping rolling them into shapes.

    Thanks so much!!!!

    Reply

    • Averie Sunshine replied: — April 30th, 2014 at 9:54 pm

      Glad to hear the dough in the bread machine worked and that your kids even got in on the action! Glad you guys enjoyed them!

      Reply

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    Emily Rose — June 19, 2014 at 5:45 pm

    Just made these and they were a hit in my house! The garlic powder/garlic salt were the most popular :) I just ate my dinner in soft pretzels, thank you!!!!

    Reply

    • Averie Sunshine replied: — June 19th, 2014 at 10:59 pm

      A dinner of soft pretzels sounds like a great dinner! Glad you enjoyed these and they’re a hit with your household!

      Reply

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    Kristi — July 22, 2014 at 3:59 pm

    Just found this recipe today and made these. They are awesome! Can’t wait to try them sweet with cinnamon next time.

    Reply

    • Averie Sunshine replied: — July 22nd, 2014 at 5:55 pm

      Glad you liked them and made them the same day you found the recipe – awesome!

      Reply

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    Rebecca — September 16, 2014 at 5:24 pm

    My room mate and I decided to through these together yesterday after we both got back from class and were blown away with how easy they were! They are so delicious and came together in a snap. They even taste great the next day. Thanks for the wonderful recipe!

    Reply

    • Averie Sunshine replied: — September 17th, 2014 at 5:12 am

      Thanks for trying these and so glad you all enjoyed the pretzels!

      Reply

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