Name: Soft & Buttery Pretzel Twists
Prep time: 15 min
Cook time: 14 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1¾ cups warm water (about 110°F / 43°C); 2¼ teaspoons (1 packet) active dry yeast; 1 tablespoon granulated sugar; 4¾ cups all-purpose flour; 1 teaspoon salt; 4 tablespoons unsalted butter, melted; 10 cups water; ⅔ cup baking soda; 1 large egg, beaten with 1 tablespoon water (for egg wash); Coarse salt (pretzel salt or coarse sea salt), for sprinkling

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These Soft & Buttery Pretzel Twists are golden on the outside with a pillowy, tender center that melts in the mouth. With a perfect balance of salt and richness, they’re ideal for dipping into cheese, mustard, or even enjoying just as they are. Whether I serve them for game day, brunch, or an afternoon snack, they always hit the spot.

Soft & Buttery Pretzel Twists

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups warm water (about 110°F / 43°C)

2¼ teaspoons (1 packet) active dry yeast

1 tablespoon granulated sugar

4¾ cups all‑purpose flour

1 teaspoon salt

4 tablespoons unsalted butter, melted

10 cups water

⅔ cup baking soda

1 large egg, beaten with 1 tablespoon water (for egg wash)

Coarse salt (pretzel salt or coarse sea salt), for sprinkling

Directions

I start by combining the warm water, yeast, and sugar in a large bowl, letting it sit for about 5 minutes until it becomes foamy.

Then, I stir in the melted butter and gradually add the flour and salt, mixing until a soft dough forms.

On a floured surface, I knead the dough for 5 to 7 minutes until it's smooth and elastic.

I transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm spot for about an hour, or until doubled in size.

While the dough rises, I preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper, lightly greasing them.

In a large pot, I bring the 10 cups of water and baking soda to a boil.

Once risen, I divide the dough into 8 equal pieces and roll each into a 20–24 inch rope. I twist them into classic pretzel shapes or simple twists.

One at a time, I gently lower each twist into the boiling water for 30 seconds, then use a slotted spatula to transfer them to the baking sheets.

I brush each one with the egg wash and generously sprinkle with coarse salt.

They bake for 12 to 14 minutes, until deeply golden brown. After baking, I let them cool slightly on a wire rack before serving.

Servings and timing

Servings: 8 soft pretzels

Prep Time: 15 minutes

Cooking Time: 14 minutes (plus baking soda bath)

Total Time: About 1 hour 30 minutes

Calories: Approximately 310 kcal per pretzel

Variations

I sometimes add shredded cheese on top before baking for a cheesy crust.

For a sweeter version, I skip the salt and sprinkle with cinnamon sugar after brushing with butter post-bake.

I like using whole wheat flour for a more wholesome twist—it gives a slightly nutty flavor.

A stuffed version works great too—I’ve tried wrapping the dough around pieces of cheese or sausage.

When I want a softer crust, I reduce the baking soda bath time slightly to 20 seconds.

Storage/Reheating

I store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, I wrap them tightly and freeze for up to 2 months. To reheat, I pop them in a 300°F (150°C) oven for 5–10 minutes or microwave for 20–30 seconds. Brushing with a bit of melted butter after reheating brings them back to life.

FAQs

How do I get that signature pretzel flavor?

The baking soda bath is key—it gives the pretzels that deep color and classic pretzel taste. I never skip it.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge overnight. Just bring it to room temperature before shaping.

What’s the best way to shape the pretzels?

I roll each piece of dough into a long rope and either twist it into a knot or a traditional pretzel shape. Both work great and look impressive.

Why are my pretzels not browning?

If they’re pale, I check that the baking soda bath was hot enough and that I boiled each pretzel for the full 30 seconds. The egg wash also helps with browning.

Can I make these gluten-free?

I haven’t personally tried it, but using a 1:1 gluten-free flour blend should work. The texture might be slightly different, but still tasty.

Conclusion

These soft and buttery pretzel twists are the kind of comfort food I can’t get enough of—simple, satisfying, and endlessly customizable. Whether I’m baking them for a gathering or just treating myself on a weekend afternoon, they always bring that warm, homemade touch to the table.

Recipe:

Soft & Buttery Pretzel Twists

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Author: Cheryl
Total Time: 1 hour 30 minutes
Yield: 8 pretzel twists
Diet: Vegetarian

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Description

These soft and buttery pretzel twists are golden on the outside with a pillowy, tender center. Perfectly salted and rich, they’re great for dipping or enjoying on their own—ideal for snacks, brunch, or game day.

Instructions

In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
Stir in melted butter, then gradually add flour and salt. Mix until a soft dough forms.
Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic.
Transfer dough to a lightly oiled bowl, cover, and let rise for about 1 hour or until doubled in size.
Preheat oven to 450°F (232°C) and line two baking sheets with parchment paper, lightly greasing them.
In a large pot, bring 10 cups of water and baking soda to a boil.
Divide risen dough into 8 equal pieces and roll each into a 20–24 inch rope. Shape into twists or traditional pretzel shapes.
Gently lower each pretzel into the boiling water for 30 seconds, then transfer to baking sheets using a slotted spatula.
Brush each pretzel with egg wash and sprinkle generously with coarse salt.
Bake for 12 to 14 minutes until deeply golden brown. Let cool slightly on a wire rack before serving.