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Soft Buttery One Hour Pretzels Recipe

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★★★★★

4.7 from 66 reviews

These Soft Buttery One Hour Pretzels are delightfully fluffy and chewy with a delicate buttery flavor. Made with bread flour and instant yeast, they rise quickly in just 30 minutes, then bake to golden perfection. Brushed with melted butter before and after baking, and sprinkled with coarse salt, these homemade pretzels are perfect warm snacks or party treats. Optional toppings and dips allow for creative variations to suit any taste.

Ingredients

Scale

Dough

  • 2 1/2 cups bread flour (all-purpose may be substituted, pretzels won’t be as chewy)
  • 2 1/4 teaspoons instant dry yeast (one 1/4 ounce packet, Red Star Platinum recommended)
  • 1 teaspoon granulated sugar
  • scant 1/4 teaspoon salt (optional and to taste)
  • 1 cup warm water (120-130°F for Red Star Platinum yeast, 95-105°F for other yeasts)
  • 1/4 cup butter or vegan butter (melted and divided use)

For Topping

  • Kosher or coarse salt (for sprinkling)

Instructions

  1. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, instant dry yeast, sugar, and optional salt. Mix on low for a couple of seconds to integrate the dry ingredients evenly.
  2. Add Water and Combine: Pour the warm water over the dry mixture. The water temperature should be appropriate for the yeast you’re using (120-130°F for Red Star Platinum; 95-105°F for other brands). Beat on medium-low speed for about 1 minute until the mixture forms a rough dough.
  3. Knead the Dough: Switch to the dough hook attachment and knead the dough for about 5 minutes until it is firm, smooth, elastic, and no longer sticky. You can also knead by hand on a floured surface for 5 minutes.
  4. Let the Dough Rise: Remove the dough, spray a clean mixing bowl with cooking spray, and place the dough inside. Cover the bowl tightly with plastic wrap. Place in a warm, draft-free spot to rise for 30 minutes or until nearly doubled; rising up to 90 minutes is acceptable for a fluffier texture.
  5. Preheat Oven and Prepare Trays: In the final minutes of rising, preheat the oven to 425°F. Line two baking trays with Silpat non-stick mats or parchment paper.
  6. Shape the Pretzels: Punch down the risen dough and transfer to a floured surface. Divide into six equal pieces. Roll each piece into a long rope about 15 to 18 inches in length. Form each rope into a pretzel shape by making a heart, crossing the ends, and pressing them down on the opposite side. Optionally twist the center for a classic pretzel twist.
  7. Brush with Butter Before Baking: Melt half of the butter and brush it generously over the pretzels. Place three pretzels on each prepared baking tray.
  8. Bake and Broil: Bake at 425°F for about 10 minutes, rotating the trays midway if your oven heats unevenly. Watch closely to avoid burning. For extra golden tops, broil one tray at a time for about 90 seconds or less, monitoring carefully.
  9. Brush with Remaining Butter and Salt: Remove pretzels from the oven, brush with remaining melted butter, and sprinkle with kosher or coarse salt to taste.
  10. Serve: Serve pretzels warm and fresh. They store well for up to 2 days in airtight containers or zip-top bags but are best eaten the same day.
  11. Optional Toppings and Dips: After baking, try brushing pretzels with honey butter, cinnamon-sugar butter, garlic butter, or herbed butter. Sprinkle with cinnamon-sugar, cocoa powder, toffee bits, garlic and onion powder, chili and lime seasoning, finely diced nuts, sesame, or poppy seeds. Dip in spicy honey mustard, homemade peanut or cookie butter, chocolate coconut cashew butter, Nutella, dark rum caramel sauce, or balsamic reduction and olive oil for exciting flavor variations.

Notes

  • The temperature of the water is crucial to activate the yeast without killing it; use a digital thermometer for precision.
  • Allowing the dough to rise longer (up to 90 minutes) results in fluffier pretzels but the recipe works well with just 30 minutes rising time.
  • Use bread flour for the best chewy texture; all-purpose flour can substitute but will yield softer pretzels.
  • Watch pretzels closely while broiling; they can go from perfectly golden to burnt in seconds.
  • Pretzels are best served fresh and warm but can be stored in airtight containers for up to 2 days.
  • Customize toppings and dips to suit your taste preferences.
  • Dough ingredient ratios are adapted from King Arthur Flour for balanced texture and flavor.

Keywords: soft pretzels, buttery pretzels, homemade pretzels, quick pretzel recipe, easy snack, savory snack

Find it online: https://nataliereeve.com/soft-buttery-one-hour-pretzels-recipe/