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Buttery Soft Pretzels
September 19, 2009

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 more oil as well- this will help smooth out the dough. The soda bath is necessary for browning- and if you expect the salt to stick this is the best way to do it (add salt after wetting the pretzels). If you have trouble dipping the pretzels, wet a paper towel with the soda mixture and blot them instead. Also- it's best not to flour your surface when rolling pretzels. If you add a bit more oil as I said before, then the dough will be smooth and not stick. When you divide, cutting the dough ball as if it were pizza slices will help with the rolling as well. Start at the middle of the piece and work your way out to the ends. The cut dough will dry quickly and become awkward to work with- to avoid this keep plastic wrap on what you are not working with at the moment. When they come out of the oven use a paper towel to blot butter on them- it will help to keep them soft- if you are opposed to butter then cooking sprays are just as well.

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