Hot Buttered Fluffy Pretzels

Soft Pretzels

Have you ever waited in one of those really long lines at the mall for a soft pretzel? You know…the ones for Auntie Anne’s, or Wetzel’s Pretzels? You just can’t help it, right? You can smell that darned cinnamon sugar and butter wafting over from like 100 feet away.

Well try these at home, and you’ll never buy those mall pretzels ever again. There’s just no reason to anymore, because these homemade soft baked pretzels taste better and only cost a buck or two to make a whole tray.

Start by making a simple yeasted dough, and shape it into a ball.

Soft Pretzel Dough

Let the yeast work its magic and create these gorgeous bubbles.

Sometimes I just stare at the dough because it’s sooooo prettyyyyyy…

Soft Pretzel Dough Recipe

Divide up the dough into pieces, and roll each into a long rope.

How to Shape Soft Pretzel

Shape into pretzels by looping the rope through.

How to Shape a Soft Pretzel

Sprinkle each pretzel with coarse sea salt and send them into the oven.

Shaped Soft Pretzels

Bake until golden and puffed, then brush with butter.

Baked Soft Pretzels
Enjoy while they are hot!

UPDATE: I have posted a 100% Whole Wheat Version of these pretzels (cinnamon sugar ones!):

Whole Wheat Soft Pretzels

Click here to check it out.

Copyright Notice: Fifteen Spatulas images and content are copyright protected. Please do not publish these materials without prior permission.

Hot Buttered Fluffy Pretzels

Yield: 8 pretzels

Hot Buttered Fluffy Pretzels


    For the Dough:
  • 12.5 oz all purpose flour (2.5 cups)
  • 1/2 tsp sea salt
  • 1 tsp sugar
  • 2.25 tsp instant quick rise yeast
  • 1 cup warm water (110 degrees F)
  • For the Topping:
  • 1/2 cup warm water
  • 1 tbsp baking soda
  • vegetable oil for greasing the sheet pan
  • coarse sea salt, for sprinkling
  • 3 tbsp unsalted butter, melted


  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!


Recipe adapted from Glenda's Hot Buttered Pretzels who adapted from King Arthur Flour.

Other simple breads from scratch on Fifteen Spatulas:

Homemade Pita Bread

Caramelized Onion and Gruyere Foccacia

A Bread Recipe for Those Who Don’t Know How to Boil Water

More recipes you might enjoy:

351 comments… add one

Leave a Comment

  • avatar eringreen16 September 12, 2013, 8:36 pm

    Just made these… They are AMAZING!!! Personally I think they are WAY better than store bought or pretzel shop ones!!!!
    This is a great recipe for other bread bases. I am gonna try it as a pizza crust tomorrow for dinner, and probably as burger buns in a few days! lol
    My 2.5 year old step daughter helped make them, and when told she could have one after she ate dinner she ate so fast I had to check the floor around her to make sure she didn’t just toss it. lol We loved them! Thank you!

    • avatar Joanne Ozug September 13, 2013, 9:13 am

      YAY! So glad you enjoyed them! And that’s great you had your step daughter help you =) Happy cooking!

  • avatar Kirsten September 15, 2013, 7:14 pm

    Just made these for Monday’s pre-school snack. I doubled the recipe but realized they are plenty big enough to stretch the recipe to 12 pretzels for little people. I also had to add a little extra flour, about 1/2 a cup and it was still super sticky when I left it to rise. It is a good thing I doubled it because they are ssooooo good! I think I ate three. I just hope they last for school tomorrow and that the kids enjoy them. I’ll be coming back for more recipes!

    • avatar Joanne Ozug September 16, 2013, 11:16 am

      Hi Kirsten, that’s wonderful! So glad you enjoyed them and glad you were able to adjust the flour. It can be tricky when humidity levels vary. Happy cooking!

  • avatar Max September 20, 2013, 5:35 pm

    Huh… I don’t have a bread hook…But I’m a Clay Mator Which Means I make clay mation…
    So I make my own clay with flour water and salt and then paint it…So do I really need a bread hook? ‘Cause I if I knead it with my hands it will come out fine…Right? OH MY GOSH! I just got an idea for my next clay project, CLAY PRETZEL! Gotta run!
    Oh Thanks By The Way

  • avatar Cathy September 30, 2013, 3:46 pm

    My kids are adults and since I found this recipe last year i have made it numerous times and they constantly want more!! They insist I no longer twist them but make large stick pretzels as they prefer them that way. Thank you for a great, fun and easy recipe.

  • avatar Keri xianne October 3, 2013, 10:01 pm

    I just made your recipe for preztel and they turn out great . I made the typical shape , nuggets, stcks and some unusual shapes. I also don’t have an oven so I used my toaster oven and still the great . This recipe is a keeper . Thank you so much .

    • avatar Joanne Ozug October 4, 2013, 12:59 pm

      Awesome, glad you enjoyed them and tried some fun shapes!

  • avatar Hilary October 8, 2013, 7:06 pm

    Came to pin this yummy pretzel recipe and was intrigued by your “A Bread Recipe for Those Who Don’t Know How to Boil Water” recipe. When I click on it I get a 404 error. Any chance you’ll repost it or is there a fix?

    • avatar Joanne Ozug October 8, 2013, 8:24 pm

      Hi Hilary, I’m really glad you said something! A while back all the URLs on my site got updated, but because these were inserted manually, they didn’t get updated too. They should be good now =)

  • avatar Josh October 27, 2013, 8:29 pm

    I just made these and I’m sure I did something wrong. For some reason the 2.5 cups of flour was nowhere near enough to reduce the stickiness of the dough. I swear I added flour at least 25 times to several pieces just to be able to work with them and it was still difficult. I didn’t use a dough hook, by the way..I kneaded it by hand. How much is a dough hook with that excellent futuristic contraption!? I enjoy making home-made pizza often anyway and it would be nice to have. Anyway, mine came out OK, but I’m sure I did something horribly wrong (like: are we supposed to very lightly dip JUST the bottom of the pretzel in the water/baking soda mix or are we supposed to soak it?). Thank you for the recipe.

    • avatar Joanne Ozug October 27, 2013, 9:35 pm

      Hi Josh, hm, I have never made these by hand so I can’t comment on that personally, I just know that several people have commented saying they’ve made these successfully by hand. A stand mixer is fairly expensive, I think around $400, but it should last a lifetime and I use mine often. The baking soda wash doesn’t have any impact on the fluffiness or anything, it’s solely for flavor (and that step can be skipped if desired).

  • avatar gordon November 5, 2013, 1:45 pm

    I think I’ve discovered my new comfort food website…

  • avatar Malinda November 10, 2013, 9:10 pm

    I made this tonight after finding it on pinterest. I have been making them in the past with a different recipe, but this recipe was much easier and tastes almost identical. Thank you so much, yum! :)

    • avatar Joanne Ozug November 12, 2013, 9:32 am

      That’s wonderful Malinda, really happy to hear that!

  • avatar Lucy Jones November 12, 2013, 7:57 am

    This recipe looks AMAZING !
    How long can I keep the dough ? Do I have to use it right away ?

    • avatar Joanne Ozug November 12, 2013, 9:29 am

      Hi Lucy, the dough and texture will change as its refrigerated, but you can keep it for a couple days. Enjoy!

  • avatar Connie Gibson December 9, 2013, 3:00 pm

    Do you have any gluten free recipes for the pretzels?

    • avatar Joanne Ozug December 9, 2013, 3:42 pm

      Hi Connie, unfortunately I don’t, but you may be able to find something in a google search. Good luck!

  • avatar Naju December 14, 2013, 6:29 pm

    Thank you! It was amazing and so easy!

    • avatar Joanne Ozug December 15, 2013, 6:26 pm

      YAY! Really glad they turned out well!

  • avatar Beth Sheinman December 31, 2013, 8:36 am

    Hi Joanne! Love your site and this recipe. Quick question…..even after 5 mins with the dough hook attachment on my mixer, the dough was still sticky. What might I have done wrong? It made rolling out the strips very trying! I baked them as directed and they tasted delicious but weren’t pretty due to difficulties forming the actual pretzel. LOVED the taste but HELP this novice please! (This was my first time using yeast). Keep these awesome recipes and videos comin’!!!!! Fondly, Beth

    • avatar Joanne Ozug December 31, 2013, 8:38 am

      Hi Beth, did you measure or weigh the flour? It sounds like it might’ve needed just a little more flour. Next time you can add additional flour, a tbsp at a time, to make sure it isn’t sticky (tacky is okay).

  • avatar holly January 5, 2014, 9:23 pm

    my first job was as a pretzel roller at auntie Anne’s and I have always loved them. this recipe is even better! my 5 year old helped make them, which is always fun and my husband devoured them! no worrying about leftovers here. thanks for sharing!

    • avatar Joanne Ozug January 6, 2014, 2:41 pm

      Hi Holly, how fun, you must be an expert! Glad you and your son enjoyed this recipe!

  • avatar sharon January 6, 2014, 8:25 pm

    were can i buy the yeast?

  • avatar hot buttered soft baked Pretzels recipe January 13, 2014, 4:30 am

    What a lovely recipe! I saw first time this recipe an it has fully impressed me. I would definitely love to cook it at home for my family.

  • avatar Christina January 13, 2014, 6:36 pm

    I had to come back and leave a comment- I just made these and they are SO GOOD!!!! They really do taste just like Auntie Anne’s pretzels, but so much healthier! I LOVE LOVE LOVE these- we will be making them often in our household!

    Thank you!

    • avatar Joanne Ozug January 14, 2014, 8:13 am

      Hi Christina, I’m so glad you loved the pretzels!!

  • avatar Maggie January 22, 2014, 9:17 pm

    I sincerely hope you weren’t joking about being allowed to eat the whole batch in one evening- because my boyfriend and I have just about every time I make these! Trying the cinnamon sugar ones tonight :)

    • avatar Joanne Ozug January 31, 2014, 12:56 pm

      Haha, no, wasn’t joking ;) Glad you both enjoyed the pretzels!

  • avatar Kelsi February 1, 2014, 2:26 pm

    Does it have to be instant rise yeast, or is a typical jar of active dry yeast okay? (And are they the same thing?) Thanks! Can’t wait to try these. They look amazing!

    • avatar Joanne Ozug February 4, 2014, 7:53 pm

      Hi Kelsi, active dry will work well enough here. Just make sure you use a thermometer to get the temp of the water right. Enjoy!

  • avatar Lauren February 4, 2014, 3:25 am

    One of my favorite recipes!!! Have made this twice and absolutely loved it both times. I tripled the recipe the most recent time I made it and didn’t have any difficulties to those also looking to make a lot at once!

  • avatar Robyn young February 21, 2014, 7:27 pm

    When you say save for later, how would you save it for later and how long can you save it?

    • avatar Joanne Ozug February 23, 2014, 12:03 pm

      Because of the butter, you really should refrigerate them or freeze. In the fridge I wouldn’t keep them longer than a couple days.

      • avatar Erin March 14, 2014, 6:54 pm

        In your video you say you are going to save some of the dough for later. How do you go about doing that? Thanks!

        • avatar Joanne Ozug March 16, 2014, 8:25 pm

          Hi Erin, you can shape the dough into pretzels, keep them on the sheet pan and freeze, then let them come to room temp and bake. OR, you can just bake all of it, and freeze the pretzels after baked, and reheat. Bread freezes very well!

  • avatar brandie February 21, 2014, 8:31 pm

    Soo good! Thanks so much for this!! My hubs even thought they were great…this from a guy who doesn’t understand the obsession with hot soft pretzels! However, if u manage to have a few left over in the am…a fresh layer of butter and salt and a few seconds in the microwave and ur good!! ~blessings~

    • avatar Joanne Ozug February 23, 2014, 12:02 pm

      Hi Brandie, I’m so glad you and your husband enjoyed the pretzels!

  • avatar Mina March 26, 2014, 1:10 pm

    Just made these ,they turned out great! i had to add almost another half cup of flour to reduce stickiness,and that made me stress out,i almost cried.i added flour little by little till i got perfect consistency.Afterwards it was just amazing,i couldn’t leave the ovens side,i just watched them as they get fluffier and fluffier each minute passing by.this is just perfect.Thank you for sharing this :3

  • avatar Cherie H April 4, 2014, 3:57 pm

    Do I need to proof the yeast before adding it to the mixture or can I just add it directly to the other dough ingredients?

    • avatar Joanne Ozug April 13, 2014, 11:31 am

      If you’re using instant (rapid rise) yeast there’s no need to proof. Enjoy!


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