Small Batch Soft Flavored Pretzels (3 Toppings!)

Soft baked pretzels sprinkled with zesty seasoning on a dark plate.

4.58 from 7 reviews

Small Batch Soft Flavored Pretzels (3 Toppings!)

Enjoy mall-style soft pretzels at home in under an hour with this recipe! These flavored pretzels are made with an easy yeast dough (no boiling required!), and the small batch of 6 can be doubled. Choose your favorite sweet or savory topping, or try all 3 for a tasty variety. And don’t forget the honey-lemon dipping sauce – which is especially delicious with the savory pretzels!

Prep Time15

Cook Time13

Proof30

Total Time58

Course: Snack

Cuisine: American

Servings: Pretzels

Calories: 252kcal

Author: Erin Cernich

Equipment

Ingredients

Soft Pretzels

¾ cup water, warm
1 teaspoon active dry yeast
1 teaspoon brown sugar or granulated sugar
2 cups all-purpose flour
¾ teaspoon salt
2 tablespoons unsalted butter, melted for brushing the baked pretzels

Baking Soda Wash

¼ cup warm water
1 teaspoon baking soda

Savory Topping 1 (enough for 6 pretzels)

2 to 3 tablespoons pretzel salt

Savory Topping 2 (enough for 6 pretzels)

2 tablespoons coarse salt or pretzel salt
1 teaspoon paprika
1 teaspoon dried basil, oregano, or italian seasoning
¼ teaspoon garlic powder

Sweet Topping (enough for 6 pretzels)

2 tablespoons granulated sugar
1 ½ teaspoons ground cinnamon

Sweet Dipping Sauce

¼ cup honey
2 teaspoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground cardamom

Instructions

Soft Pretzels

Add the warm water to a liquid measuring cup, and sprinkle the yeast and brown sugar on top. Stir to mix and let sit for about 5 minutes until the yeast starts to get foamy. See recipe Notes below for using instant yeast.
3/4 cup water, warm, 1 teaspoon active dry yeast, 1 teaspoon brown sugar
In a medium mixing bowl, sift together the flour and salt. Pour the yeast water over the top and mix with a wooden spoon until the dough starts coming together and pulls away from the sides of the bowl. The dough will be scrappy and should still feel moist to the touch.
2 cups all-purpose flour, 3/4 teaspoon salt
Pour the dough onto a very lightly floured surface (I love my rolling mat - it sticks to the countertop and has measurements on it!) Gently press into a ball and knead for about 5 minutes. The dough doesn't need to be entirely smooth, just kneaded into a tight ball. You will know when you have kneaded enough when you poke the dough with your finger and it bounces back.
Very lightly oil the bowl you used to mix the dough. Shape the dough into a ball and place it in the bowl to proof. Cover with plastic wrap, then a dish towel, and set in a warm place, and proof for 30 minutes, or until the dough has doubled in size.
Preheat the oven to 425F degrees and adjust the oven rack to the middle position. While the dough is proofing, make the baking soda wash and pretzel toppings.
In a small bowl, mix the baking soda and water for the baking soda wash. Set aside.
1/4 cup warm water, 1 teaspoon baking soda

Savory Topping Options

Option 1 - Add the pretzel salt before baking (see 'finish pretzel' instructions below).
Option 2 - In a small bowl, add all of the savory seasonings and stir to combine. Note - If making a variety of flavored pretzels, cut these ingredients in half.
2 tablespoons coarse salt, 1 teaspoon paprika, 1 teaspoon dried basil, oregano, or italian seasoning, 1/4 teaspoon garlic powder

Sweet Topping

In a small bowl, mix the cinnamon and sugar. Note - If making a variety of flavored pretzels, cut these ingredients in half.
2 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon
Finish the pretzels - Pour the proofed dough onto your work surface (no flour is needed). Use a bench scraper or knife to cut the dough into 6 equal wedges. Use the pads of your hand to roll each wedge into a rope about 18" long.
Place the dough strip into a U shape. Cross the tops once, then once more. Take the top ends and fold them down onto the bottom of the U. See the post for helpful step-by-step photos.
Place the shaped pretzels on the baking sheet and brush with the baking soda wash. Note - If using only pretzel salt for your topping, add after you brush the pretzels with the soda wash.
2 to 3 tablespoons pretzel salt
Bake for 13 minutes, or until the tops are light golden brown. The pretzels are soft-baked.
Remove the pretzels from the oven and immediately brush each pretzel liberally with the melted butter - even the ones you topped with pretzel salt! Then top with the toppings. The pretzels are great warm or at room temperature.
2 tablespoons unsalted butter, melted
The pretzels can be stored and covered at room temperature for 1 day. See the recipe Notes for additional storage tips. I strongly recommend enjoying the pretzels the day they are baked.

Sweet Dipping Sauce

In a small mixing bowl, mix the honey, lemon juice, cinnamon, and cardamom.
1/4 cup honey, 2 teaspoons lemon juice, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom

Notes

Serving Size - This is a small batch recipe that can be doubled.
Texture - The pretzels are soft and chewy. I don't recommend over-baking as they will get too chewy.
Active vs. Instant Yeast - If using active yeast, follow the recipe instructions. If using instant yeast: Mix the yeast with the flour along with the sugar. Then add the water as instructed.
Toppings - The ingredient quantities yield enough for 6 pretzels. If you want to make a variety of seasoned pretzels, cut the quantities of each topping in half.
Storing - Seasoned pretzels can be covered and stored at room temperature for 1 day. If you intend to store longer than 1 day, I recommend waiting to butter and season the pretzels - they will get soggy. When ready to serve, reheat for a few minutes in a 350F degree oven until they are warm to the touch. Then brush with the butter and season. To experience the best flavor and texture, I highly recommend enjoying the pretzels the day they are baked.

Nutrition