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Soft pretzels are one of those comfort foods I can happily make a meal of. I enjoy them wherever I find them—homemade, airport, mall, or frozen versions all have their place—but my favorite is a simple soft pretzel brushed generously with garlic butter while it’s still piping hot from the oven.
They’re irresistible.
I’m not exaggerating when I say I could easily finish an entire tray on my own. Bread and butter is a simple pleasure, and these pretzels deliver chewy, salty satisfaction in every bite.
Thankfully my five sons share my enthusiasm, so I rarely have to eat an entire batch alone. They eagerly help make sure nothing goes to waste.
Notes:
- I shape these as rods because they’re quick, consistent, and bake evenly. If you prefer a different shape, feel free—just try to form pieces that weigh about the same so everything finishes at the same time.
- When formed as directed, the pretzel rods are large enough to split lengthwise and use as small sandwich rolls—delicious and practical.
- Don’t limit these to snack time. Serve them as breadsticks alongside salad, soup, or stew for a satisfying meal addition.
- Leftovers: store cooled pretzels wrapped in a clean towel or in a bread bag at room temperature. To reheat, sprinkle a few drops of water on a paper towel (do not soak), wrap the pretzel and microwave in 10-second bursts until warm. Alternatively, wrap in foil (leave one end slightly open) and refresh in a 350°F oven until heated through.
Giant Garlic Butter Soft Pretzel Rods
Rebecca Lindamood
Satisfy your cravings with a big, fresh-from-the-oven, hot garlic butter brushed soft pretzel.
Ingredients
Ingredients for dough:
- 4 cups bread flour 1 pound 1 ounce, by weight
- 1 tablespoon non-diastatic malt powder or sugar preferably
- 1 1/4 teaspoons kosher salt
- 1 cup whole milk
- 1/2 cup hot tap water
- 2 teaspoons SAF or instant yeast
Ingredients for pretzel boil:
- 2 quarts water
- 2 tablespoons baking soda
- 1 tablespoon brown sugar or sucanat
Ingredients for toppings:
- Coarse sea salt kosher salt or pretzel salt
- 4 tablespoons butter or 1/4 teaspoon granulated garlic, melted, mixed with 1 clove garlic, peeled and minced
Instructions
To Make the Dough by Hand:
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In a large mixing bowl, whisk together the flour, salt, malt powder or sugar, and yeast. Switch to a sturdy wooden spoon and stir in the milk and hot tap water until a soft dough forms. Turn the dough onto a generously floured surface and knead, adding small amounts of flour only as needed to keep the dough from sticking. The dough should be soft, slightly tacky, and smooth, not firm. Place the dough in a clean bowl, cover with a damp towel, and let rise in a warm, draft-free spot until nearly doubled and puffy, about an hour.
To Make the Dough by Stand Mixer:
-
In the mixer bowl fitted with a dough hook, combine the flour, salt, malt powder or sugar, and yeast. Mix on low to combine the dry ingredients. With the mixer running on low, pour in the milk and hot tap water and continue mixing until the dough is smooth, soft, and slightly tacky. Remove the bowl, cover with a damp towel, and let rise in a warm, draft-free place until nearly doubled, about an hour.
To Make the Dough by Bread Machine:
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Add the milk, water, flour, malt powder or sugar, and yeast to your bread machine pan following the manufacturer’s recommended order. Select the “Dough” or “Dough Only” cycle and allow it to complete.
To Form Pretzel Bites:
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Line two 11×13-inch baking sheets with silicone or Teflon liners. These pretzels can stick to parchment, so if you don’t have liners, grease the pans generously. Set the pans next to your work area.
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Turn the dough onto a very lightly floured surface and cut it into four equal pieces. Cut each piece in half twice to yield 16 pieces. Roll each piece into a rope about 8 inches long. Transfer them to the lined baking sheets with plenty of space between pieces and rows so they can expand as they rise, boil, and bake. Cover the pans with tea towels and let sit in a warm, draft-free place until puffy, about 20 minutes.
To Cook the Pretzels:
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Preheat the oven to 400°F.
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Bring 2 quarts of water to a boil in a non-reactive pot. Add the baking soda and brown sugar. Gently lower the pretzel rods into the boiling water, working in batches and avoiding crowding. Simmer for about 45 seconds, flip and simmer another 45 seconds to 1 minute. Use a slotted spoon to drain each piece and return it to its place on the pan. Continue until all pieces are boiled and returned to the pans.
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Sprinkle the pretzels with coarse salt and make a couple of shallow diagonal slashes across the top with a sharp knife. Bake until at least golden brown, about 20 minutes, or longer if you prefer a deeper color and flavor.
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Remove the pans from the oven and brush the pretzels with melted garlic butter. If you have extra garlic butter, toss the warm pretzels in a bowl with the remaining butter so each piece is well coated.
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Serve warm or at room temperature. Classic yellow mustard is a favorite accompaniment.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.
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