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soft buttery pretzels

Soft Buttery Homemade Pretzels

Learn how to make soft and buttery Homemade Pretzels that are knotted in the middle and topped with pretzel salt. With just a few ingredients you can make these golden brown, soft and chewy pretzels that are perfect for game days or an everyday snack.
Course Appetizer, Snacks
Cuisine Breads
Prep Time 25 minutes
Cook Time 15 minutes
rise time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12
Calories 232kcal



  • For this recipe, a stand mixer with a dough hook is best to use. In the mixing bowl add the yeast and warm water, mix slightly and let sit until foamy.
  • Add the flour, salt, honey, and melted butter to the bowl and knead on low speed until combined then, knead on medium speed until a smooth dough, elastic ball of dough forms. This takes about 5-6 minutes.
  • Remove the dough from the bowl and place it in a well-oiled large bowl. (You can clean the one you just used and oil it.) Cover the bowl with plastic wrap and let sit for 1 hour or until doubled in size.
  • Punch down the dough, cover again with the plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 450°F and prepare a 12" skillet for cooking the pretzels with 6 cups of water and the baking soda, bring to a rolling boil. Line 2 baking half-sheet pans with lightly oiled parchment paper, or use a Silpat.
  • Make an egg wash by beating the egg with a teaspoon of water, set aside.
  • Meanwhile, turn the dough out onto a floured work surface and divide it into 12-14 pieces weighing 2 ounces. You can also make the pretzels any size you like.
  • Roll each piece of dough into a 20" x ½" wide rope and then make a u-shape with the rope then cross the ropes near the bottom, and fold back onto the bottom of the U in order to form the shape of a pretzel. Press the end to seal. You may need to brush the ends of the dough with water to help make the dough stick. Place the pretzels on the baking sheets until all the pretzels are shaped.
  • Place each pretzel in the boiling water with the baking soda for 30 seconds, then remove with a slotted spatula or large flat strainer and set back on the baking sheets. I put two pretzels in the water at a time
  • Brush each pretzel with the egg wash and sprinkle with the pretzel salt.
  • Bake for 12-15 minutes, or until the pretzels are nice and brown.
  • Remove from the oven and generously brush with melted butter then transfer to a cooling rack.


You can freeze pretzels – Bake and cool the pretzels. (Except DO NOT Brush with the egg wash or add salt) Wrap the cooled pretzels in foil then place in a ziplock bag and freeze.
  • To reheat, let thaw for about 10 minutes place the foil-wrapped pretzel on a baking sheet, and reheat at 400 degrees F. oven for about 5 – 8 minutes.  Brush with melted butter and sprinkle with salt if desired and enjoy!
  • Note: if you prebake the pretzels with salt then freeze and then rebake, the pretzels will become soggy from the salt. So, add the salt after you reheat the pretzels.
All images and text © Jere' Cassidy / One Hot Oven


Serving: 12 | Calories: 232kcal | Carbohydrates: 36g | Fat: 7.8g | Cholesterol: 35mg | Sodium: 754mg