Buttery Soft Pretzels

10-12 servings


1 hour

total time


1 1/2 cups warm (110 to 115°F) milk*

1 tablespoon brown sugar

2 teaspoons coarse sea salt*, plus extra for sprinkling

1 (0.25-ounce) package active dry yeast

4 - 4 1/2 cups all-purpose flour

2 tablespoons melted butter, plus extra for brushing

6 cups water

2 Tablespoon baking soda

sugar, chai spice or other fall spices.


Mix the dough --

Whisk together the warm milk, brown sugar and salt in a large mixing bowl (or in the bowl of a stand mixer). Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.

Knead the dough --

Add the flour and melted butter. Then either (a) use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or (b) if using a stand mixer, place the dough hook on the mixer and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky.

Let the dough rise --

Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.

Heat oven --

Preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside.

Prepare the boiling water solution --

Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.

Form the pretzels --

In the meantime, turn the dough out onto a lightly-oiled work surface and divide into 10-12 equal pieces. around 100 grams each. Roll out each piece of dough into an even 20-inch* rope. Make a U-shape with the rope, then cross the ends over each other and press then onto the bottom of the U in order to form the shape of a pretzel.

Boil the pretzels.

Very carefully, use a spatula to transfer the pretzels into the boiling water, one at a time, for about 20-30 seconds each. Use the spatula to transfer the pretzel to the parchment-lined pan, and repeat with the remaining pretzels.


Bake until the pretzels reach your desired level of golden brown color, about 8-12 minutes. Transfer to a cooling rack.

(Optional: Brush with extra butter.)

If you would like your pretzels to taste extra buttery, brush them with extra melted butter just before serving.

top with salt or sugar and chai / spices

Serve warm.

These pretzels taste best the day they have been baked, and even better hot out of the oven. So serve warm and enjoy!

10-12 servings


1 hour

total time
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