Soft Butter Pretzels
Golden, chewy pretzels with a buttery finish and soft interior - perfect for snacking or sharing.
Equipment
Ingredients
Dough
all purpose flour
500 g
warm water (warm)
355 ml
active dry yeast
8 g
sugar
19 g
salt
6 g
unsalted butter (melted)
28 g
Baking Soda Bath
baking soda
80 g
boiling water (boiling)
1180 ml
Finishing
egg (beaten)
1 piece
coarse salt
8 g
unsalted butter (melted)
28 g
parsley (chopped)
10 g
Instructions
Activate the yeast
Combine warm water, yeast, and sugar in a small bowl and let sit until foamy.
Mix the dough
Combine the foamy yeast mixture with flour, salt, and melted butter to form a dough.
Knead the dough
Knead the dough for about 10 minutes until it is soft and smooth.
First rise
Cover and let the dough rise until doubled in size.
Shape the pretzels
Divide the dough into 8 equal pieces, roll each into a 1/2-inch thick strip, and form into pretzel shapes.
Prepare the baking soda bath
Bring 5 cups of water to a boil and dissolve the baking soda.
Dip the pretzels
Submerge each pretzel in the baking soda bath for 30 seconds, then remove and place on a baking sheet.
Apply egg wash and salt
Brush pretzels with beaten egg (optional) and sprinkle with coarse salt.
Bake the pretzels
Bake at 230°C for 12-15 minutes until dark brown.
Finish the pretzels
Brush hot pretzels with melted butter and sprinkle with chopped parsley.
Original recipe
Storage
Store in an airtight container. Reheat to restore crisp exterior.
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