Butter Crunch Pretzels
Indulge in the perfect combination of salty and sweet with these irresistible Butter Crunch Pretzels. These golden-brown pretzels are soft, chewy, and topped with a rich, buttery caramel made from brown sugar, heavy cream, and a hint of vanilla. Each pretzel is lightly coated in a baking soda solution before baking, giving them their signature crisp exterior. To finish, a sprinkle of coarse salt balances the sweetness of the topping, creating a heavenly flavor contrast. Perfect for snack time, parties, or just a cozy treat, these homemade pretzels are a labor of love that pays off in every bite. Ready in under two hours, they’re a guaranteed crowd-pleaser that’ll have everyone reaching for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 packet Instant dry yeast
- 1.5 cups Warm water (approximately 110°F)
- 4 tablespoons Unsalted butter (melted)
- 2 tablespoons Baking soda
- 2 cups Hot water
- 1 cup Brown sugar
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse salt (for topping)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and instant dry yeast.
Gradually add warm water and melted butter to the dry ingredients, mixing until the dough comes together.
Knead the dough for 5-7 minutes on a floured surface until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise for 1 hour or until doubled in size.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
In a shallow bowl, dissolve the baking soda in hot water. Stir well and set aside.
Divide the dough into 12 equal portions. Roll each piece into a rope (approximately 18 inches long) and shape into pretzels.
Dip each pretzel into the baking soda solution, ensuring all sides are coated. Shake off any excess liquid and place the pretzels on the baking sheets.
Bake the pretzels in the preheated oven for 10-12 minutes or until golden brown. Let them cool slightly.
In a small saucepan, combine the brown sugar and heavy cream. Heat over medium heat, stirring continuously, until the sugar dissolves and the mixture thickens (about 3-4 minutes).
Remove the saucepan from heat and stir in the vanilla extract.
Drizzle the warm butter crunch topping over the baked pretzels and sprinkle with coarse salt.
Allow the topping to set for 5 minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 15654 mg | 681% | |
| Total Carbohydrate | 538.0 g | 196% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 167.3 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
