Best Hot Buttered Pretzels Recipes

HOT BUTTERED SOFT PRETZELS

Steps:

• For the water: depending on season, use the greater amount in the winter (1 cup), the lesser amount in the summer (7/8 cup), and somewhere in between in the spring and fall. Your goal is a soft dough.
• To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat 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 and place it in a bag, and allow it to rest for 30 minutes.
• To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
• To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
• While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
• Preheat your oven to 475°F Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
• Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
• Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.
• Roll each piece of dough into a long, thin rope (about 28" to 3" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
• Transfer the pretzels to the prepared baking sheet. Sprinkle them 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.
• 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 taste. Eat the pretzels warm, or reheat them in an oven or microwave.

HOT BUTTERED PRETZELS

Steps:

• Preheat oven to 500 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk to combine flour, salt, sugar, and yeast. Slowly add water. The quantity you add will be determined by the humidity in the air. Transfer dough to a lightly floured work surface. Knead until soft and smooth, about 5 minutes.
• Dust the dough with flour, and place in a plastic bag. Seal the bag, leaving room for the dough to expand. Let rest at room temperature for 30 minutes.
• Spray work surface with cooking spray. Transfer rested dough to work surface. Divide dough into 8 equal pieces, about 2 1/2 ounces each. Roll each piece into a long thin rope, 28 to 30 inches long. Twist each rope into a pretzel. Dip each pretzel in warm water. Place on prepared baking sheets. Sprinkle lightly with pretzel salt. Let rest, uncovered, for 10 minutes.
• Bake until golden brown, 8 to 9 minutes. Remove from oven, and brush thoroughly with melted butter. Continue to brush until you have used all of the butter. Serve warm, or reheat in a warm oven.

HOT BUTTERED SOFT BAKED PRETZELS RECIPE - (4.4/5)

Steps:

• Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F). Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife). Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay. Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this). Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm. Enjoy while they are hot, and keep in mind these don't taste as amazing the next day. So this pretty much means that you're allowed to eat all of them now =) Enjoy

HOT BUTTERED FLUFFY PRETZELS

Steps:

• 1.Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch. 2.Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes. 3.Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F). 4.Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife). 5.Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay. 6.Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this). 7.Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes. 8.Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm. 9.Enjoy while they are hot, and keep in mind these don't taste as amazing the next day. So this pretty much means that you're allowed to eat all of them now =) Enjoy!

HOT BUTTERED SOFT PRETZELS

Steps:

• To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat 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 and place it in a bag, and allow it to rest for 30 minutes.
• To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.
• To make dough with a food processor: Place the flour, salt, sugar and yeast in the work bowl of a food processor equipped with the steel blade. Process for 5 seconds. Add the water, and process for 7 to 10 seconds, until the dough starts to clear the sides of the bowl. Process a further 45 seconds. Place a handful of flour in a bowl, scoop the slack dough into the bowl, and shape the dough into a ball, coating it with the flour. Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
• While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
• Preheat your oven to 475F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
• Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each).
• Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9" square pan.
• Roll each piece of dough into a long, thin rope (about 28" to 30" long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda "bath" will give the pretzels a nice, golden-brown color.
• Transfer the pretzels to the prepared baking sheet. Sprinkle them 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.
• 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 taste. Eat the pretzels warm, or reheat them in an oven or microwave.
• Yield: 8 large pretzels.

HOT BUTTERED FLUFFY PRETZELS

Steps:

• Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
• Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
• Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
• Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
• Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
• Roll each of the eight pieces into a long rope, and shape each one into a pretzel (see the step-by-step photos on the blog post to see how to do this).
• Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
• Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness. Mmm.
• Enjoy while they are hot, and keep in mind these don't taste as amazing the next day. So this pretty much means that you're allowed to eat all of them now =) Enjoy!

HOT BUTTERED PRETZELS

Steps:

• Add the flour, salt, sugar and yeast to the bowl of your food processor. Pulse a few times to combine. Pour the water through the feed tube, then process for 7-10 seconds, or until the dough starts to clear the sides of the bowl. Process the dough for 45 seconds - you should have a soft, slack dough that's somewhat tacky. Remove the dough from the bowl of the food processor, shape it into a ball and coat it with flour. Put the dough in a large resealable plastic bag. Seal the bag, but don't press out the air - you want to leave room for the dough to expand. Let the dough rest at room temperature for 30 minutes. Preheat oven to 500 F. Line two baking sheets with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70 g each). Allow the pieces to rest, uncovered, for 5 minutes. Meanwhile, add 1/2 cup warm water and the baking soda to a small bowl and whisk until the baking soda is completely dissolved. Working with one piece at a time, roll the dough into a long, thin rope (between 25 and 30 inches long). Shape each rope into a pretzel by making a U-shape and then twisting the ends of the rope over one another and pressing them onto the bottom of the U-shape. Dip each pretzel in the baking soda solution, flipping the pretzel if necessary to make sure the whole thing is coated, then place them on the prepared baking sheets. Sprinkle the pretzels lightly with coarse salt. Allow them to rest, uncovered, for 10 minutes. Bake the pretzels for 8-9 minutes, or until golden brown, rotating the baking sheets at the halfway point. Remove the pretzels from the oven, and brush all of the melted butter evenly over them. The pretzels are best when warm but can be reheated in the microwave.