Soft Pretzels with Garlic Butter

Soft pretzels brushed with garlic butter are my go-to treat whenever I crave something warm and comforting. This recipe captures the magic of those mall pretzel stands I used to love, but with a homemade touch that feels extra special. You will also find a rich white cheddar cheese sauce that pairs perfectly with the pretzels and is surprisingly easy to make.

I first tried making these on National Pretzel Day and now they are a favorite in our house. The garlic butter finish is addictive and brings everything together beautifully.

Ingredients

• Warm water and warm milk: create the ideal environment to activate the yeast
• Rapid dry yeast: ensures the dough rises quickly and reliably
• Honey: adds subtle sweetness and helps yeast bloom
• Kosher salt: for balanced flavor in the dough and to sprinkle over pretzels
• Flour: provides structure, use all-purpose for best results
• Baking soda: crucial for pretzel water bath, giving the crust its signature color and texture
• Butter: melts into the dough and also used for brushing for that rich garlic flavor
• Coarse sea salt: gives a crunchy finish on top of the pretzels
• Garlic: minced fresh, infuses the butter with wonderful aroma
• Parsley: fresh and chopped for a bright and herby garnish on the butter
• For white cheddar sauce: butter, flour, milk, shredded white cheddar, kosher salt, dry mustard, and a pinch of cayenne pepper, these combine to create a smooth and flavorful cheese dip

Ingredients

When selecting ingredients, choose good quality butter and fresh garlic. For the cheddar, go with a sharp white cheddar for the best cheesy punch.

Step-by-Step Instructions

Spoon one: Activate the yeast

Warm the water and milk to lukewarm about 100 degrees Fahrenheit and combine in a large bowl. Stir in yeast and honey and wait for 10 minutes until the mixture bubbles and looks foamy. This shows your yeast is ready to work.

Spoon two: Form and knead the dough

Add kosher salt and start mixing in the flour one cup at a time. When the dough comes together and feels springy, either knead it with a mixer or by hand for about 10 minutes. This develops the gluten for that chewy texture. Place the dough in a greased bowl, cover it, and let it rise for 30 minutes until it doubles in size.

Spoon three: Shape the pretzels

Punch down the dough onto a floured surface. Roll it into a rectangle and cut it into 10 to 12 equal pieces. Roll each piece into a long rope and twist into a classic pretzel shape. Arrange them on two greased sheet pans and allow them to rise again for 15 minutes.

Spoon four: Preheat the oven

Set your oven to a high heat, about 500 degrees Fahrenheit, to get that perfect pretzel crust.

Spoon five: Prepare the baking soda bath

Bring a large pot of water to a boil and add the baking soda. This bath is key for creating the glossy, chewy crust unique to soft pretzels.

Spoon six: Boil and bake

Using a slotted spoon, dip each pretzel into the baking soda water for about 30 seconds so they float. Return them to the sheet pans, brush with melted butter, sprinkle with coarse salt, and bake for 8 to 10 minutes until golden brown. Rotate the pans halfway through baking to ensure even cooking.

Spoon seven: Make garlic butter topping

While the pretzels bake, gently heat minced garlic in melted butter over low heat to infuse the flavor, then stir in fresh parsley.

Spoon eight: Finish and serve

As soon as the pretzels come out of the oven, brush them with the garlic butter mixture and place on wire racks to cool slightly. Prepare the cheese sauce by making a roux with butter and flour, whisking in milk until thickened, then folding in cheddar, salt, dry mustard, and cayenne. Serve the warm pretzels alongside this cheese sauce for dipping.

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My favorite ingredient has to be the fresh garlic in the butter. It adds the perfect savory punch that makes these pretzels feel special every time. I remember making these with my kids and how much fun they had shaping the dough. It’s a hands-on treat that brings everyone into the kitchen.

Storage Tips

Store leftover pretzels in an airtight container at room temperature for up to two days, but they are best eaten fresh. To reheat, wrap them in foil and warm in a 350-degree oven for 5 to 10 minutes. This keeps the crust soft and chewy rather than turning it tough like a microwave would.

Ingredient Substitutions

You can substitute whole milk with any milk alternative like almond or oat milk in the dough and sauce, but note the flavor will change slightly. If you don’t have fresh garlic, use garlic powder in the butter but add sparingly as it is more concentrated. Sharp yellow cheddar can replace white cheddar in the sauce if preferred.

Serving Suggestions

These pretzels are fantastic on their own but pairing with the white cheddar sauce adds creamy richness. For a fun party platter, serve with mustard dips, apple slices, or a crisp green salad to balance the richness. They also make a great game day snack with cold beer or sparkling water.

Cultural Context

Pretzels have roots in European baking traditions dating back centuries and are especially prominent in German culture. The distinctive shape is said to represent folded arms in prayer. Soft pretzels remain a beloved street food and fair treat across many parts of the world, symbolizing comfort and celebration.

Pro Tips

• Make sure your water and milk are warm but not hot or they will kill the yeast
• Do not skip the baking soda bath, it is essential for the classic pretzel texture and color
• Brush the warm pretzels immediately with garlic butter for best flavor absorption

Recipe FAQs

→ What gives pretzels their distinctive chewy crust?

Boiling the shaped dough briefly in a baking soda solution prior to baking creates the pretzel's characteristic chewy and glossy crust.

→ How can I ensure my pretzels are soft inside?

Allowing the dough to rise twice and kneading it until springy helps develop the soft, airy interior typical of traditional pretzels.

→ Why is garlic butter added after baking?

Brushing pretzels with warm garlic butter after baking enhances flavor without compromising the crust’s crispness and ensures the garlic aroma remains fresh.

→ Can I prepare the white cheddar sauce in advance?

The cheddar sauce is best served warm and fresh but can be made shortly before serving and gently reheated to maintain smooth texture.

→ What type of salt is recommended for sprinkling?

Coarse sea salt or kosher salt is preferred as it adds crunch and bursts of salty flavor without dissolving too quickly.

→ Is there a way to add herbs to the pretzels?

Adding chopped parsley to the garlic butter brushed on the pretzels after baking provides a fresh herbal note that complements the rich butter.