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Super Soft Pretzels

Developed by Jack Achenbach, RDN, LD

This week I decided to twist up a batch of soft, buttery pretzels. I allowed these savory treats to proof for 12 hours, adding an extra depth of flavor. Then finally, brushing them with a coat of melted butter infused with garlic salt. With game day only a few days away, you can be sure to impress with a treat everyone will rip into. No matter who wins and who loses, these pretzels will triumph overall. 

Servings: 6 pretzels

Level: Easy 

Prep Time: 1 hour 30 minutes



Whole milk

Dark brown sugar


Bread flour

Soften butter

Baking soda

Warm water


Melted butter

Garlic salt

2 t.

1 c.

5 T.

1 t.

2.5 c.

4 T.

1 T.

1 c.

1 t.

4 T.

2 t.


Using a mixer, combine all ingredients. Switch to a dough hook and set to medium speed for 20 minutes to knead. Drizzle with oil, cover with a towel and let rise for 1 hour in a warm oven. 

Cut dough into 6 equal-size chunks. Roll into to 12-inch logs, let rest 4 minutes, then roll to 24 inches. Let rest again, then roll to 36 inches. Your logs should be no thicker than a sharpie marker. Let rest one last time, then twist into pretzels.

Mix together the baking soda and water. Using a spray bottle, spritz each pretzel until thoroughly covered. Sprinkle with salt, then bake at 500F for 8 minutes, rotating the pan halfway. 


To Serve:

Brush with melted butter mixed with garlic salt. Or sprinkle with cinnamon and sugar!


Cooking note:

Spraying pretzels with baking soda and water creates that unique pretzel flavor!


Storage Instructions:

Best served the same day. Dough can be frozen and baked another day.

Registered Dietitian

Personal Chef

Food Photographer

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© 2023 by Jack Achenbach


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