Hot Buttered Soft Pretzels: twisted bliss

One of my earliest food memories is the soft, chewy, hot pretzels my dad would buy us kids on our regular wintertime visits to Philadelphia, across the river from his hometown of Camden, New Jersey.

Tasting strongly of the charcoal fire keeping them hot, squirted with a squiggle of bright yellow mustard, they both warmed and kept us entertained as we trudged icy city streets in the wake of Mom and Dad, who were busy reliving old times and window shopping.

Window shopping? B-O-R-I-N-G, when you’re a kid. Thus the food bribes.

Eventually, our trips to Philadelphia ended; and with them, our access to street-vendor soft pretzels. I kind of forgot them for a couple of decades; the Boston area, where I grew up, isn’t Soft Pretzel Central, like Philly or New York.

And neither is Maine, or New Hampshire, or Vermont, where I lived for 35 years.

At one point several years ago, mentally rhapsodizing over those long-ago pretzels, I decided I’d best learn how to re-create them at home.

So I did. And here they are.

Sans the acrid charcoal flavor, it’s true; but with the added richness of a generous slather of melted butter.

And, no need to find a metro pretzel cart…

Enjoy these Hot Buttered Soft Pretzels; they’re one of the top-ranked recipes on our site. Trust your fellow bakers to pick out a winner!

Did you know that by clicking anywhere on this block of pictures, you can blow them up to full size? Go ahead, give it a try; it’ll work for any of our gridded photos.

Place the following ingredients into a bowl:

2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Beat everything until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough (so it doesn’t stick), place it in a bag, and allow it to rest for 30 minutes.

While the dough is resting, prepare the “dip.” Mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

After 30 minutes, transfer the dough to a lightly greased work surface.

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

Divide the dough into eight equal pieces (about 70g, or 2 1/2 ounces, each).

Shape each piece into a rough log, and let them rest, uncovered, for 5 minutes.

Roll each piece of dough into a long, thin rope (about 28″ to 30 ” long), and twist each rope into a pretzel.

Pour the baking soda/water into a 9″ square pan.

Working with four pretzels at a time, place them in the pan with the baking soda/water, smooth side down, as pictured. Spoon the water over them; let them soak for 2 minutes before placing them on the baking sheet smooth side up. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Sprinkle the pretzels lightly with coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they’re golden brown.

While the pretzels are baking, melt 3 tablespoons butter. Unsalted is best, if you’ve topped the pretzels with coarse salt.

Notice the writing on the parchment? I was doing an experiment here. I’d heard that baking/drying baking soda (and thus concentrating it) before using it for a pretzel dip resulted in browner pretzels.

I got just the opposite result: plain, out-of-the-can baking soda yielded golden brown pretzels (right), while the baking soda I baked made lighter pretzels (left).

My other experiment was whether rinsing the pretzels in plain water after dipping made a difference; it didn’t seem to.

An earlier experiment was interesting, though. I was wondering if it mattered how long the pretzel spent in its baking soda bath.

On the left, a pretzel that was dipped in its bath, then immediately transferred to a baking sheet. On the right, a pretzel that spent 2 minutes soaking in its bath.

Clearly, the 2-minute soak is the winner.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter.

Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal flavor.

Enjoy the pretzels warm – just as you would from a Philly street vendor.

Or reheat them briefly in an oven or microwave; equally good.

Memories are made of this…

Read, bake, and review (please) our recipe for Hot Buttered Soft Pretzels.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. The Baker's Hotline

      Hi there, Jessie! You could use some whole wheat flour in these if you’d like. You’d what to use either White Whole Wheat or 100% Premium Whole Wheat, not whole wheat pastry flour which has a lower protein content. If you use whole wheat flour we’d suggest only substituting between 25% and 50% of the flour called for with the whole wheat — you’ll want to add 2 teaspoons of additional liquid per cup of whole wheat you use to make sure the dough is properly hydrated. Or you could use Bread Flour in place the All-Purpose Flour, you’d need to add the extra water if you make this substitution as well, because of the higher protein content of bread flour which causes it to absorb more liquid. Happy baking! Morgan@KAF

  1. Cathy Dellinger

    Can these be frozen, and if so, before or after baking? I made them for as a Christmas present for a friend last year and they were fabulous! My husband didn’t get a nibble and informed me today he’s never had a soft pretzel. OMG, he hasn’t lived (I’ve lived in VT for 30 years, but from NYC…he’s a Vermonter). So, I’d like to double batch this, but don’t want to eat them all within 5 minutes after being baked (obviously no self control).

    1. The Baker's Hotline

      Hi Cathy! You can definitely freeze the baked and cooled pretzels, well wrapped, for up to three months. When you’re ready to eat, let them thaw on the counter and pop them back in the oven for 5 minutes to re-crisp and rewarm. Anywhere around 350°F will be fine. Annabelle@KAF

  2. Jenna

    I’ve made these dozens of times. Great recipe. 🙂
    I’ve also nixed the salt and butter wash and instead sprinkled grated pepper jack cheese on top and wow is that a good substitute.
    Also, recipe doubles well.

    1. The Baker's Hotline

      Hi Stacy. Each packet of yeast contains 2 1/4 teaspoons, so if a recipe is calling for two packets, that will be 4 1/2 teaspoons. Happy baking! Annabelle@KAF

  3. Babybear Baker

    Incredibly good! I made these one afternoon as a snack for my husband, liberally sprinkling them with pretzel salt. Tasted just like the ones off the carts. He loved them and devoured three fresh and hot out of the oven and said he would take more any time I felt like baking them.

  4. Jennifer Palmer

    Hi guys, do you have an opinion on using lye to make pretzels? I purchased some food grade lye, but it is not a common way to make pretzels any longer. Would you boil the mixture and dunk the pretzels, or do you need to boil at all? Can you dunk them in room temperature water, or can you simply brush them with the mixture. Also, if you have an opinion, in favor of the lye, what proportions would you use.

    Thank you in advance for your help ( hopefully)!


    1. Susan Reid

      Hi, Jennifer. The most important thing about working with food grade lye is to be in a place that’s well ventilated. I have seen professional bakers dissolve the lye in water and put it in a spray bottle, then go OUTDOORS to spray the tops of their pretzels before sprinkling with salt and baking. You’d have to do a little research as to the proportions of lye to water. Susan

  5. Steve Fox

    I just made these and have to say a bit disappointed. Taste more like salted buttery rolls then a soft pretzel. I think I’ll go back to making soft pretzels with bread flour or higher gluten bagel flour, malt powder and then boiling in baking soda infused water before baking.

    1. The Baker's Hotline

      Sorry to hear these Hot Buttered Pretzels didn’t curb your pretzel craving, Steve. It sounds like you have another recipe that imparts the chew and flavor you’re looking for, which is good news. (It sounds similar to our Everything Pretzel recipe.) We hope you continue to enjoy soft pretzels at home! Kye@KAF

  6. Erin

    I just discovered that my big tub of baking soda is no longer active. I tested it out with warm water and vinegar, and got no bubbles. The answer to why all my cakes were starting to dip in the center.

    My question is, although I cannot use the baking soda for baking, would it still be effective for the water bath for pretzels?

    1. The Baker's Hotline

      What a bummer, Erin! To have its full alkalizing effect, the baking soda does need to be active, so we wouldn’t recommend it for your water bath. Perhaps its time to mix it with vinegar to help clean out the drain? Mollie@KAF

Post a comment

Your email address will not be published. Required fields are marked *