Garlic and Butter Pretzels

Garlic and Butter Pretzels

Photo: Natalie Levin

I am very (very) fond of salty pastries. Bread that has just come out of the oven can get me out of my mind until I just have to get a hot piece of it. I in general – salted pastries are my true love, even compared to desserts. If I had to choose between a warm, fresh loaf of bread or a warm chocolate soufflé – I’d definitely pick the bread. The soufflé can be served for dessert 😉

This following recipe for butter and garlic pretzels is my newest addiction in the kitchen. It’s fragrant and so delicious as a quick breakfast or snack. The butter in the dough makes it tender and delicious, the garlic adds the most appetizing fragrant, and this is definitely one of the best pastries you can make. I like to serve it with a little green salad and tahini or sour cream dip – and it’s a great breakfast or dinner.

3.84 from 6 votes

Garlic and Butter Pretzels

Servings 10 garlic pretzels
Author Natalie


For the dough:

  • 500 grams (3 1/2 cups) all-purpose flour
  • 8 grams (2 tsp.) active dry yeast
  • 240 ml. (1 cup) water
  • 25 grams (2 tbsp.) soft butter
  • 1 tbsp. sugar
  • 1 tsp. fine salt
  • 2 crushed cloves of garlic

For cooking:

  • 2-3 liters of boiling water
  • 2 tsp. baking soda

For brushing and decoration:

  • 1 large beaten egg
  • Coarse salt or sesame seeds


  1. Dough: in a bowl of a mixer with a kneading-paddle, put flour, yeast, water, butter, sugar, salt and garlic and knead for about 10 minutes until the dough is smooth and uniform.
  2. Cover the bowl and let rise for about an hour or until it nearly doubled in size.
  3. Divide the dough into 10 equal portions and form pretzel shape: roll each part of the dough into a long, thin cylinder, create a loop, turn around it and form a closed pretzel.
  4. Put the pretzels on a baking tray lined with baking paper, cover and let rise for about 30 minutes until they slightly swell.
  5. Boil water in a large pan and add baking soda.
  6. Cook the pretzels for about a minute on each side.
  7. Remove the pretzels from the water onto a baking tray lined with baking paper.
  8. Preheat oven to 190c degrees.
  9. Brush the pretzels with beaten egg and sprinkle with coarse salt or sesame.
  10. Bake for 13-16 minutes or until golden and firm.
  11. Serve warm with butter.

Recipe Notes

  • Keep the pretzels in a sealed bag in the freezer for up to a month.
  • It is recommended to warm the pretzels before serving.
Garlic and Butter Pretzels

Photo: Natalie Levin

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