Really Soft Pretzels

Happy National Pretzel Day my friends!  I hope you enjoy this delicious recipe inspired by the Food Network.  These things are just so dang good!  If you like Auntie Anne pretzels, you are going to love these!  These are best when eaten fresh out of the oven.

Be sure to make the dipping sauce.  These pretzels are delicious all by themselves, but the sauce just takes them to a whole new level.

My daughter made homemade beer cheese and she gave us some.  I heated it for 10 seconds in the microwave and dipped one of the pretzels from my second batch today (this recipe makes 6 pretzels).  It was soooo good!  Thanks Baby Girl:)!

Soft Pretzel Ingredients:

1 cup milk warmed to 110° F (240 grams)

2 1/4 teaspoons active dry yeast (7 grams)

3 tablespoons light brown sugar (42 grams)

2 1/4 cups all-purpose flour (280 grams) plus more for kneading

2 tablespoons unsalted butter, cubed and softened (28 grams) -This is for the dough.

1 teaspoon fine kosher salt

1/3 cup baking soda (78 grams)

3 cups very hot tap water

2 tablespoons course salt

10 tablespoons unsalted butter, melted (140 grams)-This is for greasing baking sheet and dipping pretzels in after they are baked.

Instructions for Pretzels:

Place warm milk in a large bowl.  Sprinkle yeast over top and let sit for 2 minutes.


Stir in 1 cup of the flour and the brown sugar with a wooden spoon.


Stir in the 2 tablespoons softened butter.


Add in the remaining flour and teaspoon of fine salt.


Stir into a sticky dough.


Turn onto a lightly floured surface and knead until smooth and a little tacky (for about 5 minutes and add a little more flour if needed).

Lightly grease the bottom and sides of the bowl you mixed the dough in.  Shape dough into a ball and place in greased bowl.  Cover with plastic wrap and place in a warm place for about and hour, or until the dough doubles in size.


This is my dough after raising for 1 hour

While dough is raising; preheat oven to 450°F.

Melt 10 tablespoons of butter.  This will be for brushing on the bottom of your baking sheet and dipping your pretzels in when they come out of the oven.  I like to make brown butter, but it isn’t necessary.

After your dough has risen, press it down to deflate, then turn out onto a lightly floured surface.


Divide the dough into 6 even pieces (I like to use my kitchen scale for this.  My pieces are around 100 grams each).  You don’t need to be so precise, it’s just my preference:).


I like to let the dough rest for about 5 minutes.  It helps the gluten relax and makes rolling and stretching them easier.

While the dough is relaxing, place the baking powder in a shallow bowl and add very warm tap water.  You are going to gently dip your pretzels in this after you shape them and before you put them on the baking sheet.

Roll and stretch the dough with your hands to 30″.  I measure and mark my counter with blue painters tape.  This helps me have a guide in this process.

Hold the ends and slap on the counter as you stretch it.  Fold over into a pretzel shape. Delicious Everything Pretzels . Gently dip into baking soda solution and place on baking sheet.  Sprinkle with course salt and bake for 10-12 minutes until golden brown.

Remove pretzels from oven and dip in butter.  Place on baking sheet topped with a cooling rack.

Cool slightly and enjoy while they are warm.  That is when they taste best!  Make dipping sauce and enjoy!

Ingredients for Dipping Sauce:

1/2 cup Dijon mustard

1/2 cup mayonnaise (you can also use whole fat Greek yogurt)

1/4 cup light brown sugar

1 teaspoon apple cider vinegar

Whisk all ingredients together in a medium bowl.  Refrigerate any leftover dip.  It will keep up to a week in the refrigerator.

If you like cinnamon pretzels, dip your pretzel in cinnamon sugar after removing from the oven and dipping in butter.

Enjoy!  I hope you make these pretzels, and if you do please tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!


Delicious Everything Pretzels

Mix water, sugar, and salt in a mixing bowl. Sprinkle the yeast on top and allow mixture to sit for 10 minutes. The mixture should begin to bubble and foam.

Add the flour and melted butter in the mixing bowl with the yeast mixture. Mix on low using the dough attachment just until the mixture comes together.

Mix on medium speed until the dough is smooth (about 4-5 minutes).

Remove the dough from the bowl. I place mine on a counter dusted lightly with flour. No extra kneading is required. It’s going to just hang out on that counter (or table, whatever works best for you), and wait for you to oil that bowl. Pour a little vegetable oil on a paper towel and rub around the inside of the bowl. Return the dough to the greased bowl and cover with plastic wrap. Now place the bowl in a warm place. I like to warm my oven to 200 degrees F and then shut it off. Move the oven rack to its lowest setting and place your bowl in the oven until the dough doubles in size. Let the magic begin!

Preheat the oven to 450 degrees F. Line 2 sheet pans with parchment paper and brush the parchment paper with the remaining melted butter. That butter is going to give you a delicious pretzel bottom) Trust me, you want to use butter. Not vegetable oil, olive oil, vegetable sprays, shortening (you get my drift, right?). Set the pans aside while you shape your dough and put your pretzels in a baking soda Jacuzzi. Bring 10 cups of water and 2/3 cups of baking soda to a boil in a large saucepan.

Turn the dough out onto a lightly oiled work surface (put vegetable oil on a paper towel and wipe it on the surface). Divide the dough into eight equal pieces. Roll each piece 24 inches long.

Make a U shape with the rope.

Holding the ends of the rope, cross the ends and then cross them again and press onto the bottom of the U making a pretzel shape.



Place the pretzels in the boiling water (one at a time) for 30 seconds. Using a large, flat spatula, remove them from the water. Place the pretzels on the sheets pans. Brush the top of each pretzel with the egg wash and sprinkle with everything bagel seasoning.

Bake 12-14 minutes. Place on a cooling rack and let them cool for about 5 minutes (trust me, five minutes is going to feel like a long time!).


Pretzel Recipe

• 1 ½ cups warm water (115 degrees F) • 1 Tbsp. granulated sugar • 2 teaspoons kosher salt • 1 packet (2 ¼ tsp.) active dry yeast • 4 ½ cups (510 grams) all-purpose flour • 8 Tbsp. (226 grams) melted butter /divided • 10 cups water • 2/3 cup (192 grams) baking soda • 1 egg • 1 Tbsp. water • Coarse salt or Everything bagel seasoning (optional)

Copycat Everything Bagel Seasoning

• 2 Tbsp. poppyseeds • 1 Tbsp. white sesame seeds • 1 Tbsp. black sesame seeds • 1 Tbsp. dried minced garlic • 1 Tbsp. dried minced onion • 1 Tbsp. coarse sea salt Mix everything together in a small bowl. Store leftovers in an airtight container.