Soft Buttered Pretzels (Ready in Under an Hour)

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Last Updated on October 16, 2026 by Kiersten James

Make soft buttered pretzels in under an hour! This easy homemade pretzel recipe needs just one rise, no boiling, and simple pantry ingredients.

These homemade soft buttered pretzels are soft, chewy, and covered in melted butter. They’re ready in under an hour with just one rise, making them one of my favorite things to bake before the kids come home from school.

I love making bread from scratch, but I don’t always have hours to wait for the dough to rise. The dough comes together in about 10 minutes, rises for 30 minutes, and is ready to shape and bake.

There’s no boiling, baking soda bath, or second rise required. Just dip them in warm sugar water, sprinkle generously with pretzel salt, and bake for about 10 minutes.

We usually eat them right away while they’re still warm. They’re delicious on their own, but I also like serving them with homemade spicy nacho cheese sauce for dipping.

Why You’ll Love This Recipe

• Ready in under an hour. These pretzels take about 55 minutes from start to finish.
• Only one rise. The dough rises for 30 minutes before shaping, with no second rise required.
• No boiling necessary. A quick dip in warm sugar water replaces the traditional baking soda bath.
• Soft and buttery. These pretzels have a tender, chewy center, a lightly golden outside, and plenty of melted butter.

Tips for Making the Best Soft Pretzels

• Use warm water. The water should feel comfortably warm, not hot. Water that’s too hot can damage the yeast and prevent the dough from rising properly.
• Keep the dough soft. Avoid adding too much flour while kneading. The dough should be smooth and slightly tacky rather than stiff or dry.
• There’s no need to proof the yeast separately. I use active dry yeast and add it directly to the mixing bowl with the remaining ingredients. As long as your yeast is fresh and active, this method works well for me.
• Don’t worry about perfectly shaped pretzels. Some will look a little different from others, especially if you’re making them with children. They’ll all taste the same.
• Use coarse pretzel salt. I prefer pretzel salt from Medley Hills Farm, but coarse kosher salt will work if that’s what you have available.
• Don’t skimp on the butter. Brushing the pretzels while they’re still hot helps coat them evenly and gives them that soft, buttery finish.

How to Make Soft Buttered Pretzels

Ingredients:

Pretzel Dough:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water

Topping:

• 1/2 cup warm water
• 1 teaspoon granulated sugar
• Coarse pretzel salt, for sprinkling
• 2 tablespoons salted butter, melted

Instructions:

Make the Pretzel Dough:

In the bowl of a stand mixer, combine the flour, salt, sugar, yeast, and warm water.

*I use active dry yeast and still mix it directly into the other ingredients. There’s no need to proof it separately for this recipe.

Mix everything together until a soft dough forms. Knead the dough with a stand mixer fitted with a dough hook for approximately 5 minutes.

The finished dough should be smooth, soft, and slightly tacky. If it feels dry or difficult to knead, add a little more warm water until it reaches the right consistency.

Let the Dough Rise:

Transfer the dough to a lightly greased bowl and cover it with plastic wrap.

Allow it to rise in a warm place for approximately 30 minutes.

While the dough rises, preheat your oven to 475°F and grab two baking sheets.

Shape the Pretzels:

Turn the dough onto a lightly greased counter and divide it into 6 equal pieces.

Roll each piece into a long rope, approximately 28 inches long. Bring the ends upward to form a U shape, twist them around each other, and fold them down toward the bottom of the U. Gently press the ends into the dough to secure the pretzel shape.

Place the shaped pretzels onto the baking sheets, 3 per sheet.

Let them sit uncovered while you finish shaping the remaining dough and get everything ready for baking. There’s no need for another full rise.

Dip in Sugar Water:

In a shallow bowl, combine 1/2 cup of warm water and 1 teaspoon of sugar. Stir until the sugar dissolves.

Dip each pretzel into the sugar water, allowing the excess to drip off before returning it to the baking sheet.

Sprinkle generously with pretzel salt – I buy my pretzel salt online from Medley Hills Farm. The large crystals hold up much better during baking and give the pretzels the visual white salty finish.

Bake the Pretzels:

Bake for approximately 10 minutes, or until the pretzels are golden brown.

If you’re baking both sheets at once, rotate them halfway through to help everything brown evenly.

Keep an eye on them toward the end of baking. At 475°F, they can go from golden brown to overly dark pretty quickly.

Brush with Melted Butter:

As soon as the pretzels come out of the oven, brush them generously with melted salted butter.

Use all 2 tablespoons, going over each pretzel several times until all the butter has been used.

Serve immediately while they’re still warm.

What to Serve with Soft Buttered Pretzels

Most of the time, we eat these pretzels straight from the oven. They’re plenty good with nothing more than the melted butter and salt.

When I want to make something a little more substantial, I’ll serve them with a bowl of homemade spicy nacho cheese sauce. It’s one of my favorite combinations, especially for an afternoon snack.

Other good dipping options include stone-ground mustard or a simple cheddar cheese sauce.

How to Store Homemade Soft Pretzels

These pretzels are best enjoyed fresh, while they’re still warm from the oven.

Room Temperature: Store leftover pretzels in an airtight container or sealed bag at room temperature for up to 2 days.

Freezer: Allow the pretzels to cool completely before transferring them to a freezer-safe bag. Freeze for up to 3 months.

Reheating: Place the pretzels in a 300°F oven for approximately 5 to 8 minutes, or until warmed through. Brush with a little additional melted butter before serving, if desired.

Frequently Asked Questions

Can I make soft pretzels without boiling them?

Yes! This recipe doesn’t require boiling or a baking soda bath. Instead, the shaped pretzels are dipped in warm sugar water before baking. They won’t have the same dark, chewy crust as traditional boiled pretzels, but they’ll still be soft, golden, and delicious. My kids prefer these over the boiled version.

Do I need to proof active dry yeast before using it?

No. Although many recipes call for dissolving active dry yeast in warm water before mixing the dough, I add it directly to the other ingredients in this recipe.

I’ve never had any trouble getting the dough to rise this way. Just make sure your yeast isn’t expired and that you’re using warm water.

Why are my homemade pretzels tough?

Too much flour or overbaking can make soft pretzels tough.

The dough should be soft and slightly tacky after kneading. Avoid adding extra flour unless absolutely necessary, and remove the pretzels from the oven once they’re golden brown.

Can I make pretzel bites with this dough?

Absolutely. Instead of shaping the dough into large pretzels, roll it into ropes and cut them into bite-sized pieces.

If you’re making them for a party, I would 3x or 4x the recipe as written, depending on how many people you’re expecting.

Dip them in the sugar water, sprinkle with pretzel salt, and bake until golden brown. Start checking them a few minutes earlier since smaller pieces generally bake faster.

Can I make the dough ahead of time?

Yes. You can prepare the dough and refrigerate it, covered with plastic wrap, overnight. Allow it to come closer to room temperature before shaping, and give it additional rising time if needed.

Keep in mind that making the dough ahead of time changes the preparation schedule, but it can be convenient when you want fresh pretzels without mixing dough that day.

More Homemade Bread Recipes

• Amish White Sandwich Bread
• Homemade Flour Tortillas
• Sourdough pizza dough (no yeast)

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