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:
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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!
YUM! I wish I had one right now to dip in yellow mustard! I absolutely love soft pretzels and they are the treat I always get at a sporting event! How great that these can be made so quickly!
I was so happy that it was a fast yeast bread – like record time :)
What gorgeous, perfect pretzels! I love that you made them vegan (although knowing me, I’d generously slather them with full fat cow butter). And hells yeah to simple, quick recipes that don’t involve crazy, time-intensive procedures or yield way too much for me ‘n the husband to eat. Thanks for all your alterations to the recipe.
I try to think of all those things from time investment to batch size b/c most of my readers I think are busy and don’t have tons of time for complicated stuff. And they’re single, or just a couple, or maybe 1-2 kids which is why I try to cook with smaller batch sizes in mind!
Pretzels have been on my bucket list forever too! These are screaming my name with those thick salt crystals and perfect golden buttery look–YUM!
Ohhhh, I miss soft pretzels!!! I wonder if you could make these with gluten free flour? And f so, what alterations would be needed to stay fluffy? Xantham gum? Hmm, it’s supposed to snow here tomorrow…. Sounds like a good experiment for the gf littles and me!
I would consult websites dedicated to GF bread making. I am definitely not able to help you with that! Good luck finding some options!
Mmmm pretzels! This is definitely on my foodie to-do list.
I’m so impressed, Averie! One hour! It’s the closest thing to magic I’ve ever seen :)
Magic is a good word for it :) One hour, yeast bread. Yes, possible!
These look sooo good. I’ll have to make them for a treat sometime =)
I love soft pretzels. I could eat one everyday for lunch. I’ve made them at home before with a recipe I can’t find. But I buy the Auntie Anne’s box to make at home also.
I don’t even know such a mix existed!! That’s probably a good thing!
Yes please! I super heart mall pretzels and try to avoid getting one every time I’m there, but inevitably succomb to their sweet, buttery smell… my willpower is nonexistent for carbs :) and made in one hour? Talk about dangerous.
Hayley they’re so dangerous but at least you have family at home to help you eat them so a batch of 6 isn’t too terrible :)
Hey there! Was out of commission there for a week or so…missed your blog! And what a comeback – for me – that is! ;-) Those soft pretzels at the mall were what I survived on when I was in college and I had a part-time job. Every day, and I mean every single day, I went to the mall next to the college and got a soft pretzel with extra salt and a lemon sorbet. That was my lunch! Ha! But oh my, I have always been a pretzel lover, even as a child, preferring the soft ones, but loving the hard, crunchy ones out of the box, too. My parents bought the Costco bags of the latter and I would eat those with top ramen, cottage cheese, ranch dip, you name it! Haha. Anyway, these look absolutely fantastic and look even more delicious than the ones at the mall. I am absolutely making these and my boys, who get their pretzel loving from their mama, are gonna love them, too! :-)
OMG, Averie! I love this! Is there anything you can’t bake? This is awesome. . and what a line up on this post, love this, thanks!
Alice – thanks for your sweet comment!
I love soft pretzels, love them! I just made some a couple of weeks ago and my Husband and devoured them!! Your recipe looks great!
Oh I missed that post if you blogged about them! Glad your hubs was in carb heaven!
Soft, buttery and salty – the only way I want to eat a pretzel. These look amazing!
Thanks, Cassie. I know you have some great bread recipes. I still think about your bread bowls you made 6 mos or so ago!
OMG YES PLEASE!
Love soft pretzels but I haven’t had one in forever. All the recent blog recipes have me craving one so badly. Yours look amazing. Although I must say the Alton Brown recipe definitely intrigues me.
If you have a big family and can handle a dozen ++ at once (because they really are best eaten within 4 hours tops of making them), it’s probably awesome but for us on so many levels just not as practical.
I think they must pump warm pretzel smell through the air ducts at the mall—and now I can’t even escape sitting innocently at home at my computer! These look soft and chewy and glossy and I need one now.
I think they do pump it through the mall..that and Mrs. Fields!