Best Pretzel Recipes

Best Pretzel Recipes

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Top Rated Pretzel Recipes

This dessert sandwich is tiny and delicious. It's perfect for a potluck or a snack for the kids. Or you can eat five of them for dinner, because, why not?Click here for 8 Sweet and Savory Sandwiches.

My mother made spicy pretzels every year around the holidays. A container would rarely last longer than a day or two in the house before being completely devoured. I think when I was about 15 I convinced her that she should (a) make more of them and (b) make them more frequently throughout the year. That little persuasion is, to this day, one of my proudest moments in life. This recipe isn't my mother's; it is, instead, a twist on her brilliance. And, I think I did a damn good job. Try it, you'll be satisfied! (Or your money back!)Click here to see 7 Easy Sriracha Recipes.

A super simple ice cream recipe, which is perfect for eating all summer long.This recipe is courtesy of My Recipes.

When it comes to game days and tailgates this cheese dip with pretzel bites recipe is the way to go. Recipe courtesy of Blue Apron

Combining pretzel sticks with chocolate and candy bar pieces, sign us up. This recipe is the perfect afterschool snack that your kid will surely enjoy.Recipe courtesy of Ferrero USA

These little arachnids are scary good. It's easy to make creepy-but-delicious appetizers for your family this Halloween with a fun recipe like this Tasty Tarantula.Recipe courtesy of King's Hawaiian

Enjoy this salty-sweet fudgy treat with a cold glass of milk. This fudge will also make a statement on the dessert table — the pretzels make a beautiful lacey pattern.

This tasty pizza has a flavorful surprise waiting in the crust! It's quick and easy to make for any event.

The brewers at Samuel Adams have teamed with Chef David Burke to create a unique Samuel Adams OctoberFest-infused pretzel recipe to enjoy this fall. Beer and pretzels have been a match made in heaven for centuries, and this perfect pairing lives on today. This Samuel Adams OctoberFest Soft pretzel recipe is a great way to pay homage to this age-old pairing.Click here for more of our best snack recipes.

After a few tries (read: figuring out how thin to roll the dough), we finally felt like we perfected the Auntie Anne’s recipe. There was something different about enjoying them at home on our couch instead of a busy and bustling mall, but we didn’t hate it.

Pretzels, chocolate and Candy Corn combine to make this treat a delicious snack. In this easy, 3-ingredient recipe, you'll have a fun Halloween snack for your trick-or-treaters in no time. Make some for your friends and serve them as tasty dessert treats at your next party.

This giant soft pretzel is simple enough for you to make with your kids and delicious to eat. Serve alongside cheese dip or trade the salt for pearl sugar and serve with a chocolate dipping sauce.

New York-Style Soft Pretzels Recipe

An easy homemade New York-style soft pretzels recipe. Each soft pretzel is perfect served warm with a side of yellow mustard or a cheese sauce.

Before I open up a new planner book with “2011” marked across its pages, I’d like to squeeze one last post into 2010- A New York-Style Soft Pretzels Recipe. It’s the kind of soft pretzel that many people crave after visiting the busy streets of New York. It’s what a native New Yorker would crave after moving into middle-of-nowhere New Jersey (at least in my case). It’s the pretzel that I remember my parents buying me and my sister when we were younger.

During the summer months, my sister and I would ask our parents for the full-of-sugar snow cones sold by elderly men scraping at huge blocks of ice at carts bombarded with lines of sweating people holding dollar bills in their hands. During the winter months, my sister and I would ask our parents for the warm, butter, soft pretzels sold on every corner between Penn Station and Times Square (onto this soft pretzel recipe in a minute).

Have you ever bought something from a pretzel vendor? It’s as if a drug deal is going down, but with pretzels. “I’d like some of your finest crack a pretzel please.” And then, you take a couple bucks out of your pocket, hand it to the pretzel dealer vendor, and he hands you a nice warm soft pretzel. You pick up the yellow bottle placed in front of you, squeeze a generous amount of fluorescent yellow mustard around the entire pretzel, and make your merry way around New York City, while the soft pretzel kindly (because pretzels can be kind, just like humans and cats ) warms your fingers, as your other hand hides in your coat pocket from the gelid winter breeze.

What You’ll Need To Make Soft Pretzels

Warm the milk and butter in the microwave until the butter is just melted, about 90 seconds do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine 2-1/2 cups of the flour with the yeast and salt.

Mix on low speed until well combined, about 1 minute.

With the mixer on low, gradually add the warm milk mixture to the bowl.

When the dough forms a cohesive mass, switch to the dough hook.

Knead, adding more flour as needed, until the dough is smooth but still slightly tacky, about 5 minutes.

Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap.

Let rise in a warm spot until doubled in size, 1 to 2 hours.

Punch the dough to deflate it, then turn it out onto a lightly floured work surface.

Shape the dough into a log and cut into six equal pieces.

Roll and stretch each piece with the palms of your hands into a 24-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.

Combine the baking soda with warm water in a 2-quart baking dish and stir until dissolved. Gently dip each “rope” into the soda solution. This solution is what gives the pretzels a nice golden brown crust.

Let any excess liquid drip off, then form the dough into a pretzel shape directly on the prepared baking sheet (form a U-shape, then holding the ends of the rope, cross them over and under each other — making a twist in the middle — and press the ends onto the bottom of the pretzel). Sprinkle evenly with the coarse salt.

Bake until golden, 8 to 12 minutes. Melt the remaining three tablespoons of butter and brush on the baked pretzels.

Enjoy the pretzels warm out of the oven, or reheat them in an oven or microwave.

Note: This recipe was updated with new instructions and photos in 2019.

Copycat Auntie Anne's Pretzels

When you're craving Auntie Anne's pretzels, but don't feel like driving to the mall, reach for this genius copycat recipe. It yields 10 chewy, buttery pretzels just like the ones you munch on while shopping, without the need to leave home.

Best Pretzel Recipes - Recipes

I attribute my deep love of good soft pretzels to the few years we lived in Germany when I was little. There was a little bakery in our village that made salzstangen, more like a salted breadstick/pretzel, and it was my favorite treat. I have memories of eating them on my walk home from school. Sometimes I would get to bring one to school for a snack and I looked forward to it all day. Of all the things I bake and cook for my children, soft pretzels are at the very tippy top of their list of favorites too. I began making them from scratch a couple years ago and since then I've tinkered a bit with the recipe I was using and now have what I believe to be the most perfect soft pretzel. They do take a couple hours, from start to finish, to prepare and result a pile of dirty dishes in the sink, but let me assure you THEY. ARE. WORTH. IT. It's a special treat. You'll oooo and ahhhh with every bite, I promise!


Homemade Soft Pretzels
1 1/2 cup warm water
1 pkg dry yeast
2 TBS light brown sugar
1 1/4 tsp kosher salt
4 1/2 cups all purpose flour
1/2 stick unsalted butter, melted
10 cups water
2/3 cup baking soda
1/2 stick melted butter + 1 tsp sugar
cinnamon + sugar
kosher or pretzel salt for garnish

Sprinkle yeast and brown sugar over warm water in a mixing bowl. Combine gently and quickly with your fingertips and wait about 5 minutes. I watch closely to make sure yeast activates. It will start to bubble and foam up. You want to make sure it happens before proceeding. If your yeast doesn't properly activate, your dough will not rise sufficiently.

Add flour, salt, melted butter and knead with an electric mixer fitted with a dough hook attachment. Start on low to combine ingredients and then move up to medium speed. Knead until dough pulls away AND is smooth in consistency. Don't over knead. I do find the dough pulls away from the bowl quickly, but I knead it a little bit longer to get it gorgeous and smooth. Then remove dough from the bowl, clean out the bowl and oil it with vegetable oil. Place the dough in the oiled bowl and cover with plastic wrap. Place it in a warm spot to rise for 1 hour.

Heat oven to 450 degrees. Once dough has risen, turn it out onto an oiled board. Using a pizza cutter, cut the dough in half, and then each half into 4 or 5 equal portions. One at a time roll into a skinny rope, make a big U and twist the center twice into a pretzel.

Place onto parchment lined baking sheets. I oil the parchment sheets too. Bring 10 cups water and baking soda to a boil in a large pot. Working with one pretzel at a time, drop into the water/baking soda bath for 30 seconds, the return to the baking sheet. Once you've done this for each pretzel, place them in the oven to bake for 10-12 minutes.

Remove them from oven, dip in melted butter and top with salt or dip into a cinnamon and sugar mixture.

Making Soft Pretzels at Home

These are seriously the best homemade soft pretzels that I have ever made. Similar to bagels, they get boiled in a baking soda bath for a few seconds to give the exterior that delightful chewiness just like the pretzels we used to get in the mall. It’s funny how such a small step can make all the difference.

Big shout out to my girlfriends Holly and Rachael for helping out with these delicious treats! Baking with a girlfriend is wayyy more fun than baking alone – and not just because you have help with the dishes. With our busy schedules, these get-togethers just don’t happen enough.

I mean look at that. Perfectly chewy on the outside with a soft doughy center. Om nom nom. So easy to make and they turn out perfectly every time.

In addition to being addicting and delicious, this pretzel recipe is also really flexible. I love the classic twists like you find in the mall, but you can also form the dough into pretzel bites or sticks. Perfect for portion control or upcoming Superbowl parties!

We mixed together some mustard and honey for a dipping sauce, but you can eat them with whatever you’d like. I’m a sucker for the old classic of melting some butter and rolling them in cinnamon sugar.

Thanks so much for reading! For more Sweet in your life, you can find me on Instagram, Pinterest, and YouTube, or subscribe to receive a weekly email with new posts and musings from me.

  1. Stir the tbsp. of yeast into the cup of warm water, and let it become creamy—this will take about 5 minutes.
  2. Into the bowl of your food processor, put the brown sugar, sea salt, and cup of yeast/warm water mixture. Pulse it several times to mix these ingredients.
  3. Add in the 2 1/2 cups of flour, and turn on the food processor. In a few moments, the dough will come together. Once it makes a ball, I pulse it about 8� times, to fully incorporate the ingredients. If it seems too sticky you can add one tbsp. of flour. This dough is really easy to remove from the processor.
  1. Cover a baking sheet with foil, sprinkle a little flour onto it, then lightly knead this dough for just a few minutes. Don&apost make a big deal out of it—you just want the dough to become slightly less sticky than when it first came out of the processor.
  2. Shape it into a ball, cover with a dishtowel and allow it to rise till it has doubled in size.
  3. If my kitchen is cool, I think the easiest way to do this is by bringing a skillet of water to a boil, then putting it in the bottom of your (turned off) oven. I put the baking sheet with the dishtowel-covered dough on the middle shelf, close the oven door, and usually in about an hour the dough has doubled in size.

Doubling in size is important! If it takes longer for you (if your kitchen is cold), then make sure it doubles before continuing with recipe.

Bavarian Pretzels

All it takes is a few additional ingredients to transform ho-hum soft pretzels into something magical. A few pats of butter, barley malt syrup for earthy sweetness, and replacing some of the water with beer all lend depth for a more rustic, nuanced taste. An extended fermentation in the refrigerator overnight&mdashrather than a quick rise&mdashadds even more complexity, as does topping the pretzels with crunchy flaky sea salt. But the distinctive &ldquopretzel&rdquo flavor comes from dipping the shaped dough in an alkaline solution before baking. (Food scientist Harold McGee discovered that heating baking soda in a low oven alters its pH, making it more similar to lye, and his baked baking soda is the secret ingredient for these exceptional homemade pretzels.) Forming these pretzels can seem tricky at first glance, but once you have the dough ropes in your hands, it flows like clockwork. Follow the instructions about handling the baking soda solution with care while much safer than lye, it can burn your hands, as well as corrode aluminum pans. (No need to panic just wear gloves, turn on your oven vent, and line your pans.) These pretzels are best the day they&rsquore made, preferably hot out of the oven.

Soft Pretzels

In the bowl of a standing electric mixer fitted with a dough hook, mix 2 tablespoons of the warm water with the yeast and let stand until foamy. Add the remaining 1 1/3 cups of warm water along with the sugar and swirl to dissolve the sugar. Add the flour and mix at medium-low speed until a firm, pliable dough forms.

Turn the dough out onto a lightly floured work surface and knead for 2 minutes. Roll the dough into a 2-foot-long sausage. Cut the dough into 20 pieces. Cover with plastic and a damp cloth and let rest for 10 minutes.

Roll each piece of dough into a 12-inch-long rope. To form pretzels, shape each rope into a U cross the two sides of the U over each other, twist and press the ends down on the pretzel. Arrange the pretzels on a lightly floured surface about 1-inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for 30 minutes.

Preheat the oven to 425°. In a large stockpot, bring the cold water to a boil. Add the baking soda. Carefully slide 5 of the pretzels into the boiling water and boil for 30 seconds, turning once. Using a slotted spoon, transfer the pretzels to a rack to drain right-side up sprinkle lightly with salt. Repeat with the remaining pretzels, in 3 batches.

Lightly oil 2 baking sheets. Arrange the pretzels on the baking sheets and bake on the upper and middle racks of the oven for about 10 minutes, or until browned all over shift the pans from top to bottom and back to front halfway through if necessary, for even baking. Let the pretzels cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature, with mustard.

How to Shape Homemade Soft Pretzels

Roll 1/3 cup of dough into a long 20-22 inch rope.

Twist the ends and fold over. That’s a pretzel!

Now drop the pretzels into the boiling water + baking soda. Let them boil for 20-30 seconds each, then place onto a baking sheet. This pretzel dough makes 12 regular size soft pretzels, so I use 2 baking sheets. 6 on each.

Sprinkle with salt and bake in a hot oven. That’s it, you’re done.

And if you want to kick your soft pretzel status into major high gear, add some spicy nacho cheese sauce or beer cheese dip. Cheers!

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Recipe Notes

In step 4, young bakers might find this big piece of dough challenging, so adapt as necessary, into 12” or even 6” lengths. They may like to roll it out into a “snake” and then “chop” them up into 1- or 2-inch pretzel bites, which are easier to handle and fun to dip.


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