Homemade Soft Pretzels – Soft Pretzels with Garlic Butter Recipe
Soft pretzels are a popular snack on American streets, in stadiums and shopping malls. In this version, after baking we brush them with garlic butter and sprinkle with salt, so they smell like a mix between garlic bread and a pretzel. Perfect for snacking during a movie or as a treat for a get‑together with friends.
These homemade soft pretzels combine the iconic chewy texture of classic pretzels with the aroma of garlic bread, making them an irresistible, bakery‑style snack from your own oven.
Chef's tips
Shape the ropes evenly so the pretzels cook uniformly in the soda bath and bake evenly. If the dough springs back while rolling, let it rest for 5 minutes and try again – the gluten will relax and be easier to work with.
How to serve
Serve on a big board with different dips like cheese sauce, mustard, garlic dip or hummus. They’re great both as a centerpiece party snack and as an accompaniment to soup or salad.
Ingredients
- wheat flour type 450–550 - 400 g
- instant dry yeast 1 standard sachet - 7 g
- sugar - 1 tablespoon
- salt for the dough - 1 teaspoon
- warm water not hot - 250 ml
- butter melted, for the dough - 30 g
- baking soda for the water bath - 1 tablespoon
- water for boiling the pretzels - 1000 ml
- butter melted, for brushing after baking - 40 g
- garlic pressed - 2 cloves
- coarse salt for sprinkling - 1 teaspoon
Preparation
- In a bowl mix the warm water, sugar and yeast. Set aside for 5–10 minutes until foam appears on the surface.
- Add the flour, salt and melted butter. Knead the dough by hand or with a dough hook for 7–10 minutes, until smooth, elastic and slightly springy.
- Shape the dough into a ball, place in a lightly oiled bowl, cover with a cloth and leave in a warm place for about 45 minutes, until doubled in size.
- After rising, divide the dough into 6 equal pieces. Roll each piece into a rope about 50–60 cm long, thinner at the ends. Shape the rope into a U, cross the ends twice and press them down onto the bottom of the U to form the classic pretzel shape.
- In a large pot bring 1 liter of water with the baking soda to a boil. Reduce the heat so the water is just gently simmering. Submerge each pretzel in the water for about 30 seconds, turning after 15 seconds. Remove with a slotted spoon and place on a baking tray lined with baking paper.
- Preheat the oven to 220°C top and bottom heat. Bake the pretzels for 10–12 minutes, until deep golden and slightly browned on the edges.
- Meanwhile, mix the melted butter with the pressed garlic. As soon as the hot pretzels come out of the oven, brush them with the garlic butter and sprinkle with coarse salt.
- Let cool for a few minutes and serve while still slightly warm.
Storage
Store cooled pretzels in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. Reheat briefly in the oven or toaster oven to refresh before serving; brush with a bit of fresh garlic butter if needed.
Once you get the hang of shaping and boiling the pretzels, this recipe becomes a go‑to for any gathering – people are always impressed that they’re homemade.
