Soft pretzels are so good; especially with a nice beer cheese or German mustard. We’ve got a few restaurants near us we specifically go to when we’re in the mood for a good pretzel. We made soft pretzels a few years ago so we decided to try a new recipe this time. This particular recipe from King Arthur takes a little less time than Alton’s which is nice.

If you’ve got a stand mixer then this is really easy and I love being able to mix and knead dough in ours. You literally just put all of the dough ingredients into the mixing bowl and then let the dough hook and mixer do the work. If you’ve got a bread machine there’s an option to use it with this recipe and if you don’t have a stand mixer or bread machine you can use a food processor. Regardless of which method you use you’ll let the dough rise for 30 minutes.

While the dough is rising you’ll prep the topping and get the baking soda bath ready. After you divide the dough you’ll let it rise a few minutes again. Then just follow the instructions to shape the dough, do the baking soda bath, and sprinkle with salt before letting them rest one final time before popping them in the oven. If you’re interested, you can watch the Instagram reel of us (mainly our eldest niece!) doing the final portion of this process. As a note, we sprinkled a little everything bagel seasoning on a few.

It’s best to brush these with butter right out of the oven. We waited a few minutes before digging in and they were delicious! The butter added a lot to the pretzels so they were rich and perfect. The everything bagel ones were also super good so I think the next time we make these (and there will be a next time) we’ll do half salt and half everything bagel seasoning. You should absolutely make these! While they’re delicious on their own they were very good with a nice German mustard. If you’re able to find a sweet German mustard I’d highly recommend eating these with it as it’s so good.

Recipe Used: King Arthur