Quick and Easy Soft Pretzels —These taste just like the soft pretzels you can buy at the mall, but they take just 1 hour to make!
The Quickest Pretzel Recipe
You know those pretzels at the mall that are hot, soft, and buttery and their scent wafts through the entire mall?
As you’re in a dressing room trying to squeeze into some jeans that are a size too small, the luscious scent of the pretzels hits you and your New Year’s resolutions are out the window.
Yes, these are those.
You can make these buttery pretzels from start to finish in one hour. If you’re using a stand mixer, it’s five effortless minutes as the machine kneads the dough before it rises for a half hour. Then, it’s shaped and baked.
It’s dangerous that I can make these pretzels so quickly at home!
Ingredients for These Quick Pretzels
This is an incredible easy soft pretzel recipe. Not only is is finished in an hour, but the ingredients list is also minimal:
- Bread flour
- Instant dry yeast
- Granulated sugar
- Table salt
- Warm water
- Butter (or vegan butter)
- Kosher salt, for sprinkling
How to Make Soft Pretzels in 1 Hour
These quick butter pretzels come together in no time! Full instructions can be found in the recipe card below.
Here’s an overview of the recipe:
- Place bread flour, instant dry yeast, sugar, and salt in a stand mixer fitted with a paddle attachment and pour warm water over the top.
- Beat on medium-low speed until just combined. Switch to the dough hook and knead for 5 minutes.
- After 5 minutes, remove the dough from the bowl, and either spray down that mixing bowl or another bowl with cooking spray, and place the dough into it. Cover with a piece of plastic wrap and place it in a warm, draft-free place to rise for 30 minutes.
- After 30 minutes, punch down the dough and remove it from the bowl.
- Place the dough on a floured work surface, and using a sharp knife or bench scraper, divide it into six equal pieces.
- Using your hands, roll each piece into a long rope, about 15 to 18-inches long.
- Shape the soft pretzels as desired. I just think of a heart and make that shape with draped ends laid loosely on the opposite side.
- Transfer your shaped pretzels to two Silpat-lined baking trays, three per tray. Melt the butter in the microwave and brush half of it onto the pretzels. Save the other half for when the come out of the oven.
- Bake them at 425F for about 10 minutes, rotating trays once if your oven bakes unevenly.
- After about 10 minutes, I turn the broiler on, and broil one tray at a time for about 90 seconds each.
- After they’re out of the oven, baste the pretzels with the remaining butter. Then, top with desired toppings (options given below).
Frequently Asked Questions
I used bread flour rather than all-purpose because it produces chewier bread and I love a good jaw workout. Pretzels made with all-purpose will still be chewy, just not quite as much. Also, they may rise slightly less, because bread flour is the absolute champion in the rising and puffing department.
Substituting with up to half the amount of whole wheat flour is possible, but know that in doing so your pretzels will not be nearly as fluffy and soft, and will be much more dense, since whole wheat flour has that effect.
I used Red Star Platinum yeast because I always have excellent results with it!
Make sure to select instant dry yeast rather than active dry yeast. Instant yeast, among other things, helps dough rise in a hurry and because this soft pretzel dough has only one 30-minute rise, you need to make it count.
Depending on the kind of yeast used, water temperatures will vary. Red Star Platinum Yeast necessitates a slightly warmer water temperature, about 120F to 130F.
If using other brands, follow the manufacturer’s recommendations, but 100F to 110F is typical.
I know some people just dip their finger into water and if that’s the method you’re using, err on the side of warm bath water rather than hot because you don’t want to risk killing the yeast. In bread-making, I don’t like to guess and always use my candy thermometer. I just never use it for candy!
Soft Pretzel Topping Ideas
After baking, optional toppings for the quick pretzels include brushing them down with:
- Garlic-butter
- Honey Butter
- Cinnamon-Sugar Butter
- Apple butter
- Pumpkin butter
Or, try sprinkling the buttery pretzels with the following:
- Kosher salt
- Cinnamon-sugar
- Garlic and onion powder
- Chili and lime
- Very finely diced nuts
- Sesame and poppy seeds
- Everything bagel seasoning
- A fine dusting of cocoa powder.
Between the types of flavored butters you can brush on, the items you can sprinkle on top, and combined with what you can dip them into, there’s a flavor combination for everyone.
They can go either sweet or savory because the dough is a blank canvas.
Soft Pretzel Dipping Sauce Options
Serve these quick and easy pretzels with one or more of the following dippings sauces:
- Spicy Honey Mustard
- Homemade Peanut Butter,
- Homemade Cookie Butter Peanut Butter
- Chocolate Coconut Cashew Butter
- Nutella
- Dark Rum Caramel Sauce
- Balsamic Reduction and olive oil
Tips for Making Soft Pretzels Quickly
Sugar: Adding 1 teaspoon of sugar is non-negotiable because it feeds the yeast. It doesn’t make the pretzels taste sweet at all.
Salt: I used a scant 1/4 teaspoon of salt in the dough. I don’t like salting dough because it can inhibit rising, and also I am mindful with how much salt I use in cooking. You can sprinkle salt on after baking as generously as desired anyway.
Rise time: I’ve let my dough rise for as long as 75 to 90 minutes due to distractions, poor planning, and timing issues, and nothing bad happens.
Actually, the pretzels turn out fluffier. If you want to allow it to rise for up to about 90 minutes, or doubled in size, go for it. But the recipe does and will work with just a 30-minute rise.
Shaping the pretzels: The skinnier you roll your dough ropes prior to shaping the pretzels, the less chubby the finished pretzels will be, but they don’t have to be perfect.
Some sections of my ropes are thinner, and some are thicker. It all tastes good.
Because this dough hasn’t been rested after the rise, it’s springy and resilient and your ropes may want to recoil and shrink back down.
Just keep finessing them back into an elongated state. Or wait 10 minutes before rolling and shaping the ropes if you have time to spare.
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Soft Buttery One Hour Pretzels
Ingredients
- 2 ½ cups bread flour, all-purpose may be substituted, pretzels won't be as chewy
- 2 ¼ teaspoons one one-quarter ounce packet instant dry yeast - I use Red Star Platinum
- 1 teaspoon granulated sugar
- scant 1/4 teaspoon salt, optional and to taste
- 1 cup warm water, 120-130F for Red Star Platinum, 95 to 105 for other yeast
- ¼ cup butter or vegan butter, melted and divided use
- Kosher or coarse salt, for sprinkling
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, add the flour, yeast, sugar, optional 1/4 teaspoon salt and turn mixer on and beat for couple sends to mix dry ingredients. Pour the water over the top (Based on the type of yeast used, temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm water according to the yeast manufacturer's recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast.) Beat the mixture on medium-low speed for about 1 minute, or until combined.
- Switch to the dough hook and knead dough for about 5 minutes. It will be firm, smooth, not sticky, and elastic. (If making bread by hand, mix all ingredients in a large mixing bowl by hand, then turn dough out onto a floured work surface and knead for about 5 minutes)
- After five minutes, remove the dough from the mixing bowl, spray mixing bowl or another bowl with cooking spray, and place the dough in the bowl. Cover with a piece of plasticwrap and place it in a warm, draft-free place to rise for 30 minutes. (I’ve let this dough rise for as long as 90 minutes due to distractions, poor planning, and timing issues, and nothing bad happens. Actually, the pretzels turn out fluffier. If you want to allow it to rise for up to about 90 minutes, or doubled in size, that's fine. But the recipe does and will work with just a 30 minute rise) In the final moments of rising, preheat oven to 425F and line two baking trays with Silpat Non-Stick Baking Mats or parchment paper; set aside.
- After 30 minutes (or longer), punch dough down and place it on a floured work surface. Using a sharp knife or bench scraper, divide it into six equal pieces. Using your hands, roll each piece into a long rope, about 15 to 18-inches long. The skinnier you roll the ropes, the less chubby the finished pretzels will be. Make a pretzel shape with the rope. Grab the ends and pretend you’re making a heart-shape with it. Lay ends on the opposite side and allow them to drape loosely; optionally twist the center of the pretzel like a twist-tie so there's a twist in the pretzel or shape them as desired. Transfer pretzels to two Silpat-lined baking trays, three per tray.
- Melt the butter in the microwave, about 1 minute (use unsalted or salted, regular or vegan, based on preference) and brush half of it onto the pretzels. Save the other half for after baking. Bake at 425F for about ten minutes, rotating trays once if your oven bakes unevenly (This is buttery, soft, white, fluffy dough and it burns easily so keep an eye on it and I don’t even leave the kitchen). For golden brown tops, turn the broiler on and broil one tray at a time for about 90 seconds each, or as desired. A matter of seconds can make the difference in golden and burnt, so broil at your own risk and with a very watchful eye. I bake for 10 minutes and broil for just shy of 2 minutes based on my oven and preferences.
- Baste pretzels with the remaining butter. Sprinkle with Kosher or coarse salt (or any of the basting, sprinkling or dipping options above) and serve immediately. Pretzels are best eaten fresh and warm, but will keep for up to 2 days in a ziptop plastic bag or airtight container.
Optional suggestions after baking - Get creative with what you brush on them, sprinkle on top, or dip them into:
- Brush pretzels with Honey Butter, Cinnamon-Sugar Butter, garlic butter, seasoned or herbed butter
- Sprinkle with cinnamon-sugar, a fine dusting of cocoa powder, toffee bits, garlic and onion powder, chili and lime, very finely diced nuts, sesame and poppy seeds like an everything-bagel
- Dip them in Spicy Honey Mustard, Homemade Peanut Butter, Homemade Cookie Butter Peanut Butter, Chocolate Coconut Cashew Butter, Nutella, Dark Rum Caramel Sauce, Balsamic Reduction and olive oil
- Dough ingredient ratios adapted from King Arthur Flour
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Homemade Pretzel Recipes:
Homemade Soft Pretzels — Whether you want to sprinkle them with coarse salt or cinnamon-sugar, these carby delights will be an automatic family FAVORITE!
Copycat Cinnabon Cinnamon Sugar Pretzels — A marriage of Cinnabon’s and Auntie Anne’s in one easy treat that’s ready in 15 minutes!! Soft pretzels that taste like cinnamon rolls so you don’t have to choose between favorites!!
Cinnamon-Sugar Soft Pretzel Bites — Soft, warm pretzel bites coated in chocolate or cinnamon-sugar that you don’t have to go to the mall for.
Cinnamon Sugar Pretzel Twists – Baked in a muffin pan and made with refrigerated dough to save time, you’re going to LOVE how FAST and EASY these finger-lickin’ sweet pretzel bites are!
gorgeous pretzels Averie! The photos turned out to be stunning and they look fabulous on screen. I love all the salt sprinkled around! reminds me of photoshoots using sprinkles. :) They look so soft, fluffy, and chewy. And extra doughy! In a good way. And I love the gorgeous color of yours. Glad you broiled them as well, that’s what I did to give mine a golden sheen. They look wonderful!
Thanks, Sally, for your compliments! I know you have your amazing pretzels, which are ready in even less time than these! And your wheat ones and the chewiness you described, I want to try one and still think about them! And I loved the salt, too, in the shoot. It was like…snow dust or something. I don’t even like that much salt but was just having fun sprinkling it everywhere :)
I love the pretzels at the mall, Auntie Anne’s always calls my name! Love the small batch size. I’ve noticed that when there is salt on bread (like Kemmelweck rolls) that they’re best eaten the same day or the salt makes the bread all soggy.
I’d keep my pretzels in the savory category over the sweet but love the versatility!
In h.s. I used to work at the mall…like 4 doors down from Auntie Anne’s. It was a blessing & a curse!
Who told you that pretzels are in my top 5 food list? I’m envisioning either rolling these in butter & parmesan or dipping them in cheese sauce.
Your choices are what my husband would pick. I would pick…warm caramel sauce or homemdade PB or cookie butter!
Hi, I’m a new fan of your blog! Soft pretzels have been on my “Baking Bucket List” for a while, too — can’t wait to give these a try!
Thanks for being a new fan and saying hi!
What a beautiful and well executed recipe! All of your changes and ideas made it perfection!
Homemade pretzels are the best, but having a quick recipe is even better!
Oohhhhhhhhh my lands, I WANT THESE.
Oh love love soft pretzels but have always been too intimidated to make my own. Definitely pinning this to try. My one huge indulgence is the stuffed jalapeno variety at the race track once a year. Sooooo good and so worth every calorie LOL
And I can’t wait to hear about it if you do! I know you make that other bread frequently and maybe these can mix it up for a little change!
Those pretzels at the mall are dangerous! But I do love when they’re giving out little bite-sized samples. ;)
I made soft pretzels last year and loved them! Somehow I was convinced I wouldn’t be able to make my own soft pretzels, but I loved them so much more than what you get at the mall or a game. I love the idea of all the different toppings/flavorings you used. The options are endless!! Now, I’m going to have to compare my recipe to yours to see if I can make any improvements. :)
I don’t even remember that post of yours! See…there are just sooooo many recipes and posts out there for them. The choices and comparisons were overwhelming! And the bite-sized samples…seriously that’s all I probably ‘need’ and should just stick with those!
Oh my gooooodnesssss—I want those right here right now for breakfast. I would sprinkle some cinnamon and sugar on them and dip in melty cream cheese. YUMMMM!
I would do the same! I love your choices and I will always go sweet rather than savory!
YES! So excited about this one… been wanting to make these for a long time! It’s snowing here in Texas today, so it’s the perfect day to stay in and make these! I only have active dry yeast at home though… do you think that’s ok to substitute?
Yes, fine – just give them an extra little bit on the rise time until the dough is nice and puffy over the recommended 30 minute minimum rise time and you’ll be fine. You just made croissants so there is nothing I need to tell you :)
hahah nothing like a shopping trip of feeling like NOTHING fits than soothing your pain with a fresh-baked pretzel. Who needs those jeans anyways?
My thoughts exactly!
You are such a genius, Averie! One hour pretzels?! What could be better than that! Eddie loves pretzels, but I’ve been resistent to making them due to the time commitment a lot of recipes require; this changes everything.
They fast, easy, and I have very little desire to try any recipes now that call for MORE time investment since these came out so well!
I’ve made soft pretzels (and breadsticks) a couple of times but I’m pretty certain I just used all purpose flour back then. I’m sure I’d like the results better with bread flour. I love getting them from street vendors when I’m wandering around New York City or Chicago. These photos really make me want to sink my teeth into one.. I love some chewiness inside with a butter brushed browned crust! Flour, water and yeast can be so fun and versatile!
I used to live downtown Chicago – it was a minefield dodging all that streetfood/comfort food…from caramel corn to pretzels! I’m glad you like the photos and I think these would even be okay with whole wheat flour (up to half the amount) because it’s not like you need a super high-rising dough. It’s not a crossiant. That said, my 100% bread flour seriously rose so well that it surprised me!
Pretzels are on my bucket list as well! These sound delicious Averie, and they look spectacular! I think I would have to dbl this will my family, but it seems easy enough to do!!
You’re one of the rare families/situations with 4 kids!!!! that can get away with batch sizes of 12 or when it’s cookies – 3 dozen or bars 9×13 pans (rather than 8×8)… I always have to be mindful of my batch size to keep it smaller and you’re the opposite! Oh the fun I could have baking if I was cooking for 6 on any given day. But your grocery bill…I bet it’s insane!
Thank you for posting about these! I’ve made Alton Brown’s pretzels before and I’ll admit, I loved them. Despite their 10-cup, all-of-my-baking-soda diva requirements. But their prep time makes them such a luxury to have around, when really pretzels should just be an easy snack food. So this is perfect! What a nice alternative :).
Ahhh, good to know that you’ve made and loved Alton’s recipe (and I know I would love the taste – just not the workload)…but maybe one day I’ll try it.
You should definitely try it if you’ve a lazy Sunday. I’ll make your version ASAP and we can compare! :).