This pretzel with peanut butter recipe turns a classic soft pretzel into a satisfying snack that balances salty, yeasty dough with rich, creamy peanut butter. It’s a simple treat that works as an afternoon pick-me-up, a game-day snack, or a fun baking project with kids. The warm pretzel is brushed with butter and served with a generous smear of peanut butter, making every bite perfectly savory-sweet.
Ingredients
- 1 ½ cups (355 ml) warm water (110–115°F / 43–46°C)
- 1 tablespoon (15 g) granulated sugar
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) fine salt
- 4 tablespoons (56 g) unsalted butter, melted (divided)
- 10 cups (2.4 L) water (for boiling)
- â…” cup (160 g) baking soda (for boiling)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt, for sprinkling
- 1 cup (240 g) creamy peanut butter, for serving
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast may be dead; start over with fresh yeast.
- In a large bowl, whisk together the flour and fine salt. Add the yeast mixture and 2 tablespoons (28 g) of the melted butter. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 6–8 minutes, until smooth and elastic. (Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.)
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 45–60 minutes, until doubled in size.
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 20-inch (50 cm) rope. Shape each rope into a pretzel: form a U, cross the ends, press them onto the bottom of the U. Place on the prepared sheets.
- In a large pot, bring the 10 cups of water to a boil. Carefully add the baking soda (it will bubble up). Reduce to a simmer.
- Boil each pretzel for 30 seconds per side, using a slotted spoon to flip. Remove and place back on the baking sheet.
- Brush each pretzel with the egg wash and sprinkle with coarse salt.
- Bake for 12–15 minutes, until deep golden brown. Rotate the sheets halfway through.
- Remove from the oven and immediately brush with the remaining 2 tablespoons (28 g) melted butter. Let cool for 5 minutes.
- Serve warm with peanut butter for dipping or spreading.
Tips
- For a richer flavor, use natural peanut butter, but stir it well before serving—the oil can separate.
- If you prefer a sweeter combination, drizzle the pretzel with honey or sprinkle with cinnamon sugar before adding peanut butter.
- Don’t skip the baking soda bath—it’s what gives pretzels their signature chewy crust and dark color.
- If the dough is too sticky to roll, dust your hands and work surface with a little extra flour, but avoid adding too much or the pretzels will be tough.
Serving Suggestions
Serve these pretzels warm, straight from the oven, with a bowl of peanut butter for dipping. They’re great alongside a glass of cold milk, a cup of coffee, or as part of a party spread with other dips like mustard or cheese sauce. For a more filling snack, split a pretzel and make a peanut butter sandwich with sliced banana.
Variations
- Chocolate-Peanut Butter: Spread melted chocolate over the pretzel before adding peanut butter.
- Spicy Peanut Butter: Stir a pinch of cayenne or chili flakes into the peanut butter for a sweet-heat kick.
- Whole Wheat: Replace half the all-purpose flour with whole wheat flour; add an extra 2 tablespoons water if needed.
- Gluten-Free: Use a 1:1 gluten-free flour blend; the dough will be stickier, so shape with wet hands.
- Stuffed Pretzels: Flatten each dough piece, place a spoonful of peanut butter in the center, seal, and shape into a ball or pretzel shape before boiling.
Storage and Reheating
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes, or microwave for 15–20 seconds. Peanut butter can be stored at room temperature for up to 3 months; refrigerate after opening to extend shelf life.
Frequently Asked Questions
Can I use salted peanut butter? Yes, just reduce the coarse salt on top to avoid over-salting.
Why didn’t my pretzels get brown? The baking soda bath may have been too diluted, or the oven wasn’t hot enough. Make sure the water is simmering (not boiling hard) and the oven is fully preheated.
Can I make the dough ahead of time? Yes, after the first rise, punch it down, cover, and refrigerate overnight. Let it come to room temperature for 30 minutes before shaping.
Can I freeze pretzels? Absolutely. Freeze baked, cooled pretzels in a zip-top bag for up to 3 months. Reheat directly from frozen at 350°F (175°C) for 10 minutes.
Is it okay to use crunchy peanut butter? Yes, crunchy adds texture and works just as well.
How do I get the pretzel shape right? Roll the dough into a long, even rope. If it springs back, let it rest for a few minutes before rolling again.
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