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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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!
Just wanted to let you know how much we loved your pretzels. We made them today with 12 kids for a baking party. We doubled the recipe (except the yeast- it stays the same) and they were fabulous. So easy for the kids to mix together and quick enough to do start to finish during a party. The kids were having trouble rolling out the dough, but we let it rest for about 10 minutes after it was portioned out and it behaved great. I couldn’t stop eating them and they kids loved them!
So glad to hear that you loved these, and the kids, too! And that they were your little helpers. Cute :) Yes, this dough is springy and will recoil on you. Smart to let it rest for 10 mins so it relaxes a little. Glad they were a hit!
Hello, can you sub coconut oil for vegan butter?? These sound amazing!!
I haven’t tried it. You’d probably be okay but I haven’t personally done it. Have made both these breads with coc oil and loved them. Both are vegan.
https://www.averiecooks.com/2013/05/soft-and-chewy-coconut-milk-bread.html
Hi Averie! Just wanted to let you know that I made these heavenly pretzels tonight for dinner and they were a hit! Soft inside,crispy on the exterior…. wish I can send you a picture, I’m super proud of em! Thanks for another perfect recipe!
So glad to hear these were a big success for you and I love that you’re proud of them. That’s the BEST feeling! Thanks for LMK!
Made these babies this afternoon for my husband and brother in-law! Success!! Not a hard exterior but warm and chewy inside. Your time and temps were spot on :) Thanks!
I am so glad to hear that you had great luck! I love this recipe – easy with great results and nice and soft on the inside. Glad the times/temps worked for you, too! :)
This is quite possibly the best thing I’ve ever baked..seriously, WOW!!! Me and my husband ate 5 of them within 5 minutes, as soon as they came out of the oven. All we could say in those 5 minutes was “mmmmmmmmh” or “they are so good” :) I will make some of these for my mum, as she was born in Germany and she loves german food! I;ve been to Germany a lot of times and had proper pretzels there, but I’m sorry Germany this homemade version is a lot better! Thank you so much for the recipe and btw, yesterday made another batch of your blueberry vegan muffins, that my daughter also loves :)
Love this comment! So glad to hear these are that good – that they’re possibly getting the ‘best thing you’ve ever baked’ title. And you bake something…daily! :) So thrilled that these are competing with German pretzels. Feel as good about that as I do that you say my pizza dough is as good as homemade Italian dough! So happy you loved these. If you like these, then along these same lines are bagels (you can skip raisins and keep them more buttery/salty if you want) https://www.averiecooks.com/easy-homemade-cinnamon-raisin-bagels/
I haven’t even hit print on this recipe (or fully finished reading the page) and I just had to comment on how excited I am to have found your website. This recipe is so detailed and I am ready to devour the pretzels! I am excited to have found your website (Thanks Pinterest!) and I will be following you regularly now too. Keep up the yummy posts!!
Thanks for finding me, for following, and for the super sweet comment! Please write back if you make anything & LMK how it is!
I JUST made them and enjoyed a couple with my fiance and we both LOVED this recipe! So delicious and buttery! The only thing I did differently was twist the dough in the middle, but that’s more of an aesthetic choice than anything. We also tried dipping them in honey mustard sauce, olive oil and balsamic vinegar, and Nutella (my fiance’s favourite was the olive oil and balsamic vinegar, while I have a sweet tooth and preferred the Nutella. The mixture of salty and sweet is a definite winner!).
Fantastic and easy recipe with amazing results!
So glad you tried these and loved them! Thanks for the glowing report – and I love all your dippers! I am a dip dip dip queen! Love them. And so happy to hear all the ones you tried and that of course the pretzels were a hit. In the 9 mos or so since I posted these, I too figured out to twist in the middle for a prettier look :)
And if you like Nutella, please see
https://www.averiecooks.com/2013/07/creamy-nutella-martini.html
https://www.averiecooks.com/2013/02/nutella-chocolate-chip-baklava.html
https://www.averiecooks.com/2012/12/nutella-cinnamon-rolls-with-vanilla-glaze.html (I bet you could make them from scratch with pretzel dough!)
If you want them to look just a tad more traditional if you hold the two ends loosely together in your hand after you have made the circle shape and give the a twist before you place them down you will get that neat finished look of the pretzel carts. Not necessary but it makes you family wonder where they came from… Mom or the pretzel cart? Thanks for the recipes.
Since making these about 9 months ago, my dough shaping has improved significantly and I do exactly what you’re talking about now!
I used all purpose flour instead of bread flour and active dry yeast instead of instant dry yeast. Turned out great with a rise time of just 30 minutes. However, I think I’ll use bread flour next time to get more chewy-ness. With AP flour they’re more akin to the texture of breadsticks. Still great though!
So glad you tried them and just a 30 minute rise did the trick! And yes, if you use bread flour you will definitely get more chewiness! Glad you enjoyed them!
TL;DR
This dough is super easy and rises really fast. My daughter and I used this to make Spinach & Mozzarella Turnovers which we wrapped individually for her to reheat later. She ate three right from the oven! Thanks
So glad to hear you had such great luck with this and also made some turnovers with it!
My sister and I made these last night! Thank you for the recipe and it was soooo easy just as you stated!!! Super yummy! We may use this recipe for pizza dough too!!! And garlic knots! Thank you again!
Glad you like it! And I have a 1 hour whole wheat pizza dough if you’d like https://www.averiecooks.com/2013/02/one-hour-whole-wheat-pizza-dough.html I have a few women tell me they swear by it and they make it every week! If you want to work a smidge of wheat in; otherwise yes just stick w/ the 1 hour pretzel recipe. LMK if you try other recipes! Thanks for the feedback & glad you’re loving how easy it was…me too :)
I found these babies on Pinterest. These were better than the mall, because sometimes the mall ones aren’t so fresh. My husband loved them. They are my new go-to snack! Thanks so much!
Thanks for finding them and me, Kristin! And so glad that you and the hubs approve and enjoyed! I agree..sometimes those mall pretzels are sitting under those warming lights for hour(s) and they don’t taste so fresh anymore! Plus these are cheaper and you don’t need to go to the mall and be tempted to buy everything you see while out :)
I just made these a few minutes ago. They taste like heaven. Ahh..
I let them rise for about 50 minutes (because I was doing other chores) and their texture was perfect. I ate two of them .. I couldn’t resist!
I am so glad to hear that you made them and were so happy that you had seconds! Thanks for coming back to LMK they worked out perfectly!
Averie, I just found you and I’ll be sure not to lose you. Wonderful recipes. Soft, chewy pretzels are my favorite. Thank you for sharing a simple, small batch recipe. Can’t wait to try them.
Glad you found me and they’re so good – LMK if you try them!