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Soft Buttery Pretzels

Enjoy warm, homemade soft buttery pretzels with a unique dipping sauce that takes your snacking experience to a new level. Perfect for gatherings or cozy nights in!
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pretzels
Course: Appetizer, Snack
Cuisine: American, German
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 1/4 teaspoons active dry yeast Use fresh yeast for best results.
  • 1 cup warm water Temperature should be around 110°F (43°C).
  • 2 tablespoons sugar
  • 4 cups all-purpose flour Opt for high-quality flour.
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1/4 cup baking soda Used in the boiling process.
  • 1 large egg, beaten For egg wash.
  • Coarse to taste sea salt For topping.
Dipping Sauce
  • 1 cup shredded cheese Choose your favorite type.
  • 1/2 cup salsa verde

Method
 

Preparation
  1. In a large bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for about 5 minutes until frothy.
  2. Mix in the melted butter and salt. Gradually add flour, stirring until a dough begins to form.
  3. Transfer the mixture to a floured surface and knead it for about 5 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour until doubled in size.
Cooking
  1. Preheat your oven to 425°F (220°C) and bring a large pot of water to a gentle boil. Add baking soda.
  2. Once the dough has risen, divide it into equal pieces and shape each into a long rope twisted into a pretzel shape.
  3. Drop each pretzel into the boiling water for about 30 seconds, then remove and place on a greased baking sheet.
  4. Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
  5. Bake for 12-15 minutes until golden brown.
Serving
  1. Mix the shredded cheese and salsa verde for the dipping sauce and serve warm pretzels alongside.

Notes

Store leftover pretzels in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage. Reheat in the oven for best texture.