Hot Buttered Soft Pretzels from Big Green Egg

Hot Buttered Soft Pretzels from Big Green Egg

Hot Buttered Soft Pretzels


Photo and recipe courtesy of King Arthur Flour /


2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
7/8 to 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a

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soft dough.

1 cup boiling water
2 tablespoons baking soda
coarse, kosher or pretzel salt, optional
3 tablespoons unsalted butter, melted


  • To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it’s soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

Set the EGG for indirect cooking at 475°F/246°C, using the Plate Setter, legs up with cooking grid. Preheat a Pizza Baking Stone on the cooking grid.

Transfer the dough to a Big Green Egg Dough Rolling Mat or a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. Pour the baking soda/water into a 9″ square pan.

Roll each piece of dough into a long, thin rope (about 28″ to 30″ long), and twist each rope into a pretzel. Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops; leave them in the water for 2 minutes before placing them on the baking sheet. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Transfer the pretzels to a sheet of parchment paper. Sprinkle them lightly with

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coarse, kosher, or pretzel salt, if desired. Allow them to rest, uncovered, for 10 minutes.

Place the pretzels on the preheated stone and bake for 8 to 9 minutes, or until they’re golden brown.

Remove the pretzels from the stone and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Yields 8 large pretzels

Products available at Aqua Quip

BGE Plate Setter
Plate Setter
Big Green Egg size Large
With Egg Nest and Mates
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