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.

 

   

161 Responses to “Soft Buttery One Hour Pretzels”

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    Rebecca @ Pavlova's Dog — January 15, 2013 at 12:34 am

    Thank you for posting about these! I’ve made Alton Brown’s pretzels before and I’ll admit, I loved them. Despite their 10-cup, all-of-my-baking-soda diva requirements. But their prep time makes them such a luxury to have around, when really pretzels should just be an easy snack food. So this is perfect! What a nice alternative :).

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 2:16 am

      Ahhh, good to know that you’ve made and loved Alton’s recipe (and I know I would love the taste – just not the workload)…but maybe one day I’ll try it.

      Reply

      • Rebecca @ Pavlova's Dog replied: — January 16th, 2013 at 3:30 am

        You should definitely try it if you’ve a lazy Sunday. I’ll make your version ASAP and we can compare! :).

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    Aimee @ ShugarySweets — January 15, 2013 at 4:16 am

    Pretzels are on my bucket list as well! These sound delicious Averie, and they look spectacular! I think I would have to dbl this will my family, but it seems easy enough to do!!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:39 am

      You’re one of the rare families/situations with 4 kids!!!! that can get away with batch sizes of 12 or when it’s cookies – 3 dozen or bars 9×13 pans (rather than 8×8)… I always have to be mindful of my batch size to keep it smaller and you’re the opposite! Oh the fun I could have baking if I was cooking for 6 on any given day. But your grocery bill…I bet it’s insane!

      Reply

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    Paula — January 15, 2013 at 4:37 am

    I’ve made soft pretzels (and breadsticks) a couple of times but I’m pretty certain I just used all purpose flour back then. I’m sure I’d like the results better with bread flour. I love getting them from street vendors when I’m wandering around New York City or Chicago. These photos really make me want to sink my teeth into one.. I love some chewiness inside with a butter brushed browned crust! Flour, water and yeast can be so fun and versatile!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:38 am

      I used to live downtown Chicago – it was a minefield dodging all that streetfood/comfort food…from caramel corn to pretzels! I’m glad you like the photos and I think these would even be okay with whole wheat flour (up to half the amount) because it’s not like you need a super high-rising dough. It’s not a crossiant. That said, my 100% bread flour seriously rose so well that it surprised me!

      Reply

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    ashley - baker by nature — January 15, 2013 at 4:38 am

    You are such a genius, Averie! One hour pretzels?! What could be better than that! Eddie loves pretzels, but I’ve been resistent to making them due to the time commitment a lot of recipes require; this changes everything.

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:34 am

      They fast, easy, and I have very little desire to try any recipes now that call for MORE time investment since these came out so well!

      Reply

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    Leanne @ Healthful Pursuit — January 15, 2013 at 4:42 am

    hahah nothing like a shopping trip of feeling like NOTHING fits than soothing your pain with a fresh-baked pretzel. Who needs those jeans anyways?

    Reply

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    Little Kitchie — January 15, 2013 at 4:48 am

    YES! So excited about this one… been wanting to make these for a long time! It’s snowing here in Texas today, so it’s the perfect day to stay in and make these! I only have active dry yeast at home though… do you think that’s ok to substitute?

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:33 am

      Yes, fine – just give them an extra little bit on the rise time until the dough is nice and puffy over the recommended 30 minute minimum rise time and you’ll be fine. You just made croissants so there is nothing I need to tell you :)

      Reply

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    Madison — January 15, 2013 at 4:54 am

    Oh my gooooodnesssss—I want those right here right now for breakfast. I would sprinkle some cinnamon and sugar on them and dip in melty cream cheese. YUMMMM!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:31 am

      I would do the same! I love your choices and I will always go sweet rather than savory!

      Reply

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    Liz (Little Bitty Bakes) — January 15, 2013 at 4:56 am

    Those pretzels at the mall are dangerous! But I do love when they’re giving out little bite-sized samples. ;)

    I made soft pretzels last year and loved them! Somehow I was convinced I wouldn’t be able to make my own soft pretzels, but I loved them so much more than what you get at the mall or a game. I love the idea of all the different toppings/flavorings you used. The options are endless!! Now, I’m going to have to compare my recipe to yours to see if I can make any improvements. :)

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:31 am

      I don’t even remember that post of yours! See…there are just sooooo many recipes and posts out there for them. The choices and comparisons were overwhelming! And the bite-sized samples…seriously that’s all I probably ‘need’ and should just stick with those!

      Reply

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    Heather (Where's the Beach) — January 15, 2013 at 5:12 am

    Oh love love soft pretzels but have always been too intimidated to make my own. Definitely pinning this to try. My one huge indulgence is the stuffed jalapeno variety at the race track once a year. Sooooo good and so worth every calorie LOL

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:29 am

      And I can’t wait to hear about it if you do! I know you make that other bread frequently and maybe these can mix it up for a little change!

      Reply

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    bev @ bevcooks — January 15, 2013 at 6:18 am

    Oohhhhhhhhh my lands, I WANT THESE.

    Reply

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    Erin @ The Spiffy Cookie — January 15, 2013 at 6:36 am

    Homemade pretzels are the best, but having a quick recipe is even better!

    Reply

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    Amanda — January 15, 2013 at 6:46 am

    What a beautiful and well executed recipe! All of your changes and ideas made it perfection!

    Reply

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    Coleen @ TheRedheadBaker — January 15, 2013 at 7:11 am

    Hi, I’m a new fan of your blog! Soft pretzels have been on my “Baking Bucket List” for a while, too — can’t wait to give these a try!

    Reply

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    Carly @ Snack Therapy — January 15, 2013 at 7:28 am

    Who told you that pretzels are in my top 5 food list? I’m envisioning either rolling these in butter & parmesan or dipping them in cheese sauce.

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:27 am

      Your choices are what my husband would pick. I would pick…warm caramel sauce or homemdade PB or cookie butter!

      Reply

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    Herbivore Triathlete — January 15, 2013 at 7:28 am

    I love the pretzels at the mall, Auntie Anne’s always calls my name! Love the small batch size. I’ve noticed that when there is salt on bread (like Kemmelweck rolls) that they’re best eaten the same day or the salt makes the bread all soggy.

    I’d keep my pretzels in the savory category over the sweet but love the versatility!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:26 am

      In h.s. I used to work at the mall…like 4 doors down from Auntie Anne’s. It was a blessing & a curse!

      Reply

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    sally @ sallys baking addiction — January 15, 2013 at 7:29 am

    gorgeous pretzels Averie! The photos turned out to be stunning and they look fabulous on screen. I love all the salt sprinkled around! reminds me of photoshoots using sprinkles. :) They look so soft, fluffy, and chewy. And extra doughy! In a good way. And I love the gorgeous color of yours. Glad you broiled them as well, that’s what I did to give mine a golden sheen. They look wonderful!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:25 am

      Thanks, Sally, for your compliments! I know you have your amazing pretzels, which are ready in even less time than these! And your wheat ones and the chewiness you described, I want to try one and still think about them! And I loved the salt, too, in the shoot. It was like…snow dust or something. I don’t even like that much salt but was just having fun sprinkling it everywhere :)

      Reply

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    a farmer in the dell — January 15, 2013 at 8:02 am

    I gained the freshman 15 because the cafeteria by my dorm had pretzels like these! I ate them EVERYDAY! yep, that will do it to ya! However, my freshman year of college was a loooooong time ago. I think I can allow myself one more of these guys. And that spicy mustard….yeah, that needs to happen.

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:24 am

      I think that the caf food/dorm food is just destined to do that! Away from home, comfort food, white carbs…it’ll happen! The good thing now is you have a husband who you can pawn the extras off onto :)

      Reply

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    Jackie @ Domestic Fits — January 15, 2013 at 8:09 am

    I love Alton Brown too! And these pretzels, so fun for a football party. Beautiful job!

    Reply

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    Sydney @ The Crepes of Wrath — January 15, 2013 at 8:13 am

    I’ve made Alton Brown’s pretzels before, and you’re right – they are a bit fussy! These look like a much more approachable variation; and pretty, too!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 8:21 am

      Glad to hear you’ve made them and that these seem more approachable. One day I want to try those but for now…these are easy!

      Reply

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    Laura (Tutti Dolci) — January 15, 2013 at 8:15 am

    Does a pretzel make an appropriate mid-morning snack? I’m absolutely drooling!

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    Christina @ The Beautiful Balance — January 15, 2013 at 8:26 am

    Averie these look unbelievable! So unbelievable that I have to taste them for myself :P LOVE LOVE LOVE that these are vegan, also!

    I like Alton Brown but not enough to participate in the cult-like following that he has. He’s great, very intelligent, but his recipes are sometimes too mechanical for me and are missing the love and attention that others have.

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    jodye @ chocolate and chou fleur — January 15, 2013 at 8:35 am

    I absolutely adore, and have made soft pretzels on numerous occasions, but never in just an hour! It’s usually quite a waiting game, but I can certainly get behind this quick recipe. I haven’t made any in a while, so your recipe is going right to the top of my list! Though I’m a hardcore mustard fanatic, balsamic reduction sounds like a wonderful option for drizzling over these pretzels. A few favorite toppings outside of mustard include gomasio, the requisite cinnamon sugar, and Old Bay. Adding a few chocolate chips to the dough is quite heavenly as well, topped with a bit of coarse sugar. A lemon glaze would probably be lovely, as well!

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    Meagan @ Scarletta Bakes — January 15, 2013 at 9:15 am

    Ah, yes. The undignified wiggle into the undersized dressing room, only to then wiggle into the undersized jeans, all while engaging in equally undignified drooling over the Wetzel’s Pretzels being sold next door. What is it about soft pretzels that makes me willing to drop my dignity for just one bite? LOVE your version. So soft and buttery!!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 9:41 am

      Wetzels, Auntie Anne’s…all of those places. They scream my name as Im in the undersized dressing room trying to wiggle into the undersized jeans!

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    Monique @ Ambitious Kitchen — January 15, 2013 at 9:34 am

    Preztels are the best! I used to get the cinnamon sugar one and dip it in cheese sauce. It sounds disgusting and weird, but it incredibly delicious. Anyway, I’m wondering if using whole wheat pastry flour or whole wheat white might work to use for the entire recipe versus just half. Hmmmm!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 9:40 am

      You know it probably would work with some adjustments to the amount of water, you may need to add vital wheat gluten, you may need to proof the yeast first, or extend the first rise time and then do a 2nd rise…all-wheat can be much trickier and for the avg person with just an hour, if they do half whole wheat, that’s a nice balance I think.

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    Katie — January 15, 2013 at 9:35 am

    Of all the things I can’t have and miss since being gluten free, soft pretzels are the top of the list. I used to LOVE those Auntie Annie’s pretzels at the mall – the pizza sauce dip, the cinnamon-sugar ones, UGH. My mom used to buy the frozen ones in bulk, I ate them so much. And I always got one at any sporting event or movie I went to. I skipped the big boxes of candy for the soft pretzels every time.

    DANG.

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    Erin | The Law Student's Wife — January 15, 2013 at 10:10 am

    I can SMELL an Auntie Aunt’s Pretzel standing as I read this! I totally want to recreate my favorite: Glazin’ rasin. Raisins in the dough + gooey icing on top. Thanks for the buttery blank canvas to work with!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 6:57 pm

      I used to work in h.s. at the mall and was right next to an Auntie Anne’s and Glazin’ Raisin was a multiple times per week occurrence. Thanks for that memory!

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    Sarah — January 15, 2013 at 10:46 am

    Pretzels! I loooooooooove warm pretzels. These look great! Mall pretzels. Those pretzels from the food carts in NYC are such a disappointment. I hope someone gluten frees these! I can’t get gluten free stuff to rise yet . . .

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 6:56 pm

      I can only imagine trying to bake with GF flour and trying to get it to rise….ugh….I know just wheat flour can be tricky!

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    Marina@Picnic at Marina — January 15, 2013 at 11:27 am

    You reminded me of grandma, she always made pretzels for us, but her recipe unfortunately I don’t remember. I remember her making bread, other dishes, but pretzels slipped away somehow… I need to ask my mother, maybe she remembers. Great post, thanks for bringing some good memories… :)

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 6:55 pm

      Oh it would be an interesting comparison to see if the older ladies made them the way we do now with the advent of ‘mall pretzels’ sort of shaping the public’s preferences. Glad this recipe brings back good memories!

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    Valerie — January 15, 2013 at 1:31 pm

    I’ll take five with some of your spicy honey mustard, please! KAF and Alton Brown are perfect guides when it comes venturing out into new culinary adventures. Great work!!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 6:54 pm

      I am the recipe cross-referencing queen. I make myself dizzy :)

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    Marta @ What should I eat for breakfast today — January 15, 2013 at 3:07 pm

    You’re reading in my mind! Guess what I had for breakfast today. I was in hurry this morning so I bought one (easy thing to do in Berlin), but I’ll so start to make it. 1h and I have my own buttery pretzels – can’t wait!

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 6:54 pm

      I hope you get a chance to try them – would make life easier (and save money!) if you didn’t have to buy them!

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    Dorothy @ Crazy for Crust — January 15, 2013 at 3:36 pm

    These are SO gorgeous. I need to make soft pretzels, methinks!

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    Jen @JuanitasCocina — January 15, 2013 at 4:38 pm

    OMG. I think I just squealed a bit…okay, a lot.

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    Sue/the view from great island — January 15, 2013 at 5:57 pm

    I think they must pump warm pretzel smell through the air ducts at the mall—and now I can’t even escape sitting innocently at home at my computer! These look soft and chewy and glossy and I need one now.

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 6:52 pm

      I think they do pump it through the mall..that and Mrs. Fields!

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    Laura Dembowski — January 15, 2013 at 5:58 pm

    Love soft pretzels but I haven’t had one in forever. All the recent blog recipes have me craving one so badly. Yours look amazing. Although I must say the Alton Brown recipe definitely intrigues me.

    Reply

    • Averie @ Averie Cooks replied: — January 15th, 2013 at 6:51 pm

      If you have a big family and can handle a dozen ++ at once (because they really are best eaten within 4 hours tops of making them), it’s probably awesome but for us on so many levels just not as practical.

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    Alison @ Ingredients, Inc. — January 15, 2013 at 7:11 pm

    OMG YES PLEASE!

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    Cassie — January 15, 2013 at 7:32 pm

    Soft, buttery and salty – the only way I want to eat a pretzel. These look amazing!

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 12:29 am

      Thanks, Cassie. I know you have some great bread recipes. I still think about your bread bowls you made 6 mos or so ago!

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    Jennifer @ Peanut Butter and Peppers — January 15, 2013 at 7:56 pm

    I love soft pretzels, love them! I just made some a couple of weeks ago and my Husband and devoured them!! Your recipe looks great!

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 12:30 am

      Oh I missed that post if you blogged about them! Glad your hubs was in carb heaven!

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    Alice @ Hip Foodie Mom — January 15, 2013 at 8:16 pm

    OMG, Averie! I love this! Is there anything you can’t bake? This is awesome. . and what a line up on this post, love this, thanks!

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    Michele Sparrow — January 15, 2013 at 9:35 pm

    Hey there! Was out of commission there for a week or so…missed your blog! And what a comeback – for me – that is! ;-) Those soft pretzels at the mall were what I survived on when I was in college and I had a part-time job. Every day, and I mean every single day, I went to the mall next to the college and got a soft pretzel with extra salt and a lemon sorbet. That was my lunch! Ha! But oh my, I have always been a pretzel lover, even as a child, preferring the soft ones, but loving the hard, crunchy ones out of the box, too. My parents bought the Costco bags of the latter and I would eat those with top ramen, cottage cheese, ranch dip, you name it! Haha. Anyway, these look absolutely fantastic and look even more delicious than the ones at the mall. I am absolutely making these and my boys, who get their pretzel loving from their mama, are gonna love them, too! :-)

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    Hayley @ The Domestic Rebel — January 16, 2013 at 7:10 am

    Yes please! I super heart mall pretzels and try to avoid getting one every time I’m there, but inevitably succomb to their sweet, buttery smell… my willpower is nonexistent for carbs :) and made in one hour? Talk about dangerous.

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 10:44 am

      Hayley they’re so dangerous but at least you have family at home to help you eat them so a batch of 6 isn’t too terrible :)

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    jennifer — January 16, 2013 at 8:03 am

    I love soft pretzels. I could eat one everyday for lunch. I’ve made them at home before with a recipe I can’t find. But I buy the Auntie Anne’s box to make at home also.

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 10:43 am

      I don’t even know such a mix existed!! That’s probably a good thing!

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    Sophie — January 16, 2013 at 8:06 am

    These look sooo good. I’ll have to make them for a treat sometime =)

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    Loretta — January 16, 2013 at 8:49 am

    I’m so impressed, Averie! One hour! It’s the closest thing to magic I’ve ever seen :)

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 10:33 am

      Magic is a good word for it :) One hour, yeast bread. Yes, possible!

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    Brandon @ Kitchen Konfidence — January 16, 2013 at 11:56 am

    Mmmm pretzels! This is definitely on my foodie to-do list.

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    The gluten free momma — January 16, 2013 at 1:04 pm

    Ohhhh, I miss soft pretzels!!! I wonder if you could make these with gluten free flour? And f so, what alterations would be needed to stay fluffy? Xantham gum? Hmm, it’s supposed to snow here tomorrow…. Sounds like a good experiment for the gf littles and me!

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 4:22 pm

      I would consult websites dedicated to GF bread making. I am definitely not able to help you with that! Good luck finding some options!

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    Ari @ Ari's Menu — January 16, 2013 at 1:40 pm

    Pretzels have been on my bucket list forever too! These are screaming my name with those thick salt crystals and perfect golden buttery look–YUM!

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    Nancy @ gottagetbaked — January 16, 2013 at 2:57 pm

    What gorgeous, perfect pretzels! I love that you made them vegan (although knowing me, I’d generously slather them with full fat cow butter). And hells yeah to simple, quick recipes that don’t involve crazy, time-intensive procedures or yield way too much for me ‘n the husband to eat. Thanks for all your alterations to the recipe.

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 4:17 pm

      I try to think of all those things from time investment to batch size b/c most of my readers I think are busy and don’t have tons of time for complicated stuff. And they’re single, or just a couple, or maybe 1-2 kids which is why I try to cook with smaller batch sizes in mind!

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    Mercedes — January 16, 2013 at 8:00 pm

    YUM! I wish I had one right now to dip in yellow mustard! I absolutely love soft pretzels and they are the treat I always get at a sporting event! How great that these can be made so quickly!

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 8:51 pm

      I was so happy that it was a fast yeast bread – like record time :)

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    angela @ anotherbiteplease — January 16, 2013 at 8:18 pm

    soft pretzels are my weakness…any concession stand yea i want the soft pretzel…these would be so dangerous in my house as well…i so enjoy trying alton brown’s recipes…some i don’t for those extra steps he has that i just don’t have the time so totally hear ya on the 10 cups of water etc..etc..so your 1 hour ThankYOU!

    Reply

    • Averie @ Averie Cooks replied: — January 16th, 2013 at 8:51 pm

      Any non-essential extra step (as a mom you know this too) needs to be eliminated, case closed :)

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    Chung-Ah | Damn Delicious — January 16, 2013 at 10:45 pm

    Mall pretzels are always a must when shopping! But man am I glad I can make them right at home!

    Reply

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