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Buttery Soft Pretzels

Rated as 4.58 out of 5 Stars

"After spending so much money on those Mall bought pretzels, I thought I'd try making some myself. So here's a recipe that has worked for me. These pretzels are a bit sweeter than other types and are buttery. These are great plain with a bit of pretzel salt or coated with cinnamon and sugar. Once finished, dip the hot pretzel in melted butter and coat with your favorite flavors. Enjoy!"
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2 h 20 m servings 237
Original recipe yields 12 servings (1 dozen)


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  1. In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  3. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
  4. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
  5. Bake in preheated oven until browned, about 8 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 237 calories; 1.7 48.9 5.9 0 4681 Full nutrition

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  1. 2539 Ratings

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Most helpful positive review

Good recipe, though I replaced the oil with butter and used less flour. Another reviewer asked why the baking soda bath is necessary: Old world Germans used to dip their brezels (pretzels) in a...

Most helpful critical review

Nice taste but WAY to much flour! Start w/ 3 & if you need more then add it but I did not need anymore than 3 cups!

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Least positive

Good recipe, though I replaced the oil with butter and used less flour. Another reviewer asked why the baking soda bath is necessary: Old world Germans used to dip their brezels (pretzels) in a...

I have gotten into baking breads, etc. since my wife bought a baking stone. This recipe is very good. The pretzels didn't last long. Here's what I will do next time I make a batch: After di...

WOW!! These pretzels are absolutely amazing. They were soft and chewy on the inside, awesome flavor, with that great authentic thin "pretzel" crust on the outside. I spooned the melted butter ...

These are better than Auntie Anne's or Pretzel Time!! My kids ate all 12 within 10 minutes - I couldn't believe how good these were !! I wish I had made a triple recipe. They all said they tast...

Update to my review from over a year ago... I'm still making these pretzels and love them because they are soooo easy. I've found the sea salt is the absolute best thing to top them with (but b...

I couldn't understanding why other reviewers had such a hard time with the dough....then it dawned on me, I did not follow the instructions. I looked at the water, yeast, salt sugar content, mi...

As I was reading the reviews, I was pretty unsure about how it was going to turn out. I halved the recipe, because it is just my boyfriend and I, and this was my only mistake! I made them as the...

Excellent! I used to work in one of the pretzel places in the mall- and this recipe is on point! A couple of tips though: yes, you will need to add a bit more water, but also about a teaspoon mo...

I've been using this recipe for a few years, and have found it to be my most popular bread. My friends STRONGLY encourage me to bring pretzels to most events. A few recommendations- use higher ...