Best Buttery Pretzels Recipes

BUTTERY SOFT PRETZELS

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
• In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
• Bake in preheated oven until browned, about 8 minutes.

BUTTERY ONION PRETZELS

Steps:

• In a large skillet, melt butter. Stir in soup mix. Heat and stir until well mixed. Add pretzels; toss to coat. , Spread pretzel mixture in a baking pan. Bake at 250° for 1-1/2 hours, stirring every 15 minutes. Cool. Store in an airtight container.

BUTTERY PRETZELS

Steps:

• Add the yeast to 2 cups warm water (no hotter than 110 degrees F) in a bowl and whisk until dissolved. Slice 1/2 stick (4 tablespoons) of the butter into thin slices. Lightly whisk the butter slices and brown sugar into the yeast mixture, then fold in 2 cups of the flour with a rubber spatula until combined. Add the salt and remaining 2 1/2 cups flour and mix until combined; the dough will be sticky.
• Place the dough on a floured surfaced and knead until smooth but still slightly sticky, 8 to 10 minutes. Place in a bowl that has been sprayed with cooking spray and cover with plastic wrap. Allow the dough to double in size, about 1 hour 30 minutes.
• Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray.
• Deflate the dough by punching it in the center, then, on a lightly floured surface, divide it into 12 pieces. Roll the pieces until they are about 1/2 inch thick, then form each into a pretzel shape.
• Whisk the baking soda into 4 cups warm water until dissolved. Dip each pretzel into the mixture, then place on the prepared baking sheet. Sprinkle with pretzel salt and bake until golden brown, about 10 minutes.
• Meanwhile, melt the remaining 1 1/2 sticks butter and transfer to a shallow dish. When the pretzels are done, dip the salt side of each in the butter. Place on a drying rack and allow to cool slightly. Serve warm.

BUTTERY SUGAR PRETZELS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pretzels, butter, and confectioners' sugar together in a resealable plastic bag; shake until pretzels are coated. Spread coated pretzels onto a baking sheet.
• Bake in the preheated oven sugar is dissolved onto the pretzels, about 5 minutes.

BUTTERY GARLIC RANCH PRETZELS

Steps:

• Pour pretzels into large mixing bowl. Toss with popcorn oil, until pretzels are coated with the oil. Sprinkle the dip mix and garlic powder over the pretzels. Toss again until all the ingredients are distributed over all the pretzels. Spend a couple minutes doing this to be sure everything is evenly distributed.
• Pour onto large cookie sheet and let dry for several hours. Once dry, store in airtight container.

BUTTERY SOFT PRETZELS

Steps:

• In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup WARM WATER. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets. In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt. Bake in preheated oven until browned, about 8 minutes.

BUTTERY SOFT PRETZELS

Steps:

• 1. Warm milk in microwave or stove top to about 108 degrees. Make sure its not too hot, you should be able to keep your finger in it.
• 2. Stir in yeast and let sit 3 mins.
• 3. Add butter, salt and sugar mix in well. Then add the flour half of it first, then the rest.
• 4. Knead with stand mixer dough hook 5-8 minutes, adding sprinkles of flour if needed. Dough should not be sticky. When it is ready it should be smooth, silky and elastic.
• 5. Place in greased bowl and cover. Set in warm moist area to let rise 1 hour. I turn on the oven for just a few mins and then turn it back off just to get it warm. I cover the bowl with a damp towel.
• 6. After dough has about doubled in size, turn out on floured surface. Turn oven on now to 400 degrees.
• 7. Go ahead and mix up the warm water and baking soda until its dissolved. Set aside.
• 8. Punch down dough a bit and cut into 10-12 equal pieces.
• 9. Roll out each piece into 24 inch ropes, keeping the size consistent throughout end to end.
• 10. Twist into pretzel shapes.
• 11. Dip each pretzel into the water bath.
• 12. Place on parchment covered baking sheet. Sprinkle with the salt lightly. Bake for 5-7 minutes until golden brown. Brush with melted butter immediately. ENJOY!!!
• 13. *Alternate variations... add garlic powder to the melted butter and brush it on when done... Also, you can leave off the salt and add a cinnamon sugar dusting before baking. The dough can also be tied in knots or cut into "bites" for different shapes. I made a warm beer cheese fondue dipping sauce that was fabulous!!!!