When I was little, Saturday afternoons meant music in the kitchen, warm baking trays, and hands sticky with flour. My mom and I would shape dough into funny knots, always giggling when they didn’t look quite right—but they always tasted perfect. Today, I’m sharing one of those cozy memories with a twist: Peanut Butter Pretzels. These soft, golden bites are the kind of snack that brings warmth to your kitchen, whether it’s a lazy summer picnic or a chilly winter afternoon.
Made from scratch, these 15–20 small knot-shaped pretzels are a beautiful blend of salty, slightly sweet, and nutty flavor. This recipe is simple enough for beginners, fast enough for busy parents, and cozy enough to become your go-to.Want to know if peanut butter pretzels are a healthy snack for your family? Here’s a full breakdown of their nutrition and why they make a smart snack choice.
Table of Contents
🧾 Ingredients
For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ½ cups warm water (110°F / 45°C)
- 1 tbsp brown sugar
- 1 tbsp unsalted butter, melted
- 1 tsp salt
- 3 ¾ to 4 cups all-purpose flour
For the Peanut Butter Filling:
- ½ cup creamy peanut butter
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Boiling:
- 8 cups water
- ¼ cup baking soda
For Topping:
- 1 egg, beaten (for egg wash)
- Coarse sea salt or crushed peanuts (optional)
- Optional: drizzle of melted chocolate or caramel
Instructions
Step 1 – Activate the Yeast
In a large bowl, combine warm water, brown sugar, and yeast. Let it sit for 5–7 minutes until foamy.
Step 2 – Mix the Dough
Add melted butter and salt. Gradually stir in flour, 1 cup at a time. Mix until a dough forms. Knead for 6–8 minutes until smooth.
Step 3 – Let It Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour in a warm area.
Step 4 – Make the Filling
In a small bowl, mix peanut butter, powdered sugar, and vanilla until smooth. Chill in the fridge for easier handling.
Step 5 – Shape the Pretzels
Preheat oven to 425°F (220°C). Punch down the dough and divide it into 15–20 pieces. Flatten each, add a spoon of peanut butter, and fold it into a rope. Shape into a pretzel knot.
Step 6 – Baking Soda Bath
Bring 8 cups of water and ¼ cup baking soda to a boil. Gently boil each pretzel for 20 seconds, then transfer to a lined baking sheet.
Step 7 – Bake
Brush with egg wash and sprinkle with salt or chopped peanuts. Bake for 12–14 minutes, or until golden brown. Optional: drizzle with melted chocolate after cooling.
Notes & Variations
- Sweeter Version: Add a sprinkle of cinnamon sugar on top after baking.
- Gluten-Free? Swap for 1:1 gluten-free baking flour, but reduce water slightly.
- Kid-Friendly Tip: Let kids shape their own pretzels—it’s fun and delicious!
- Dipping Sauce Ideas: Honey, chocolate ganache, or a light yogurt dip.
Why You’ll Love This Recipe
- Beginner-friendly, even if you’ve never baked pretzels before
- Quick & easy: Less than 2 hours from start to snack
- Cozy, nostalgic flavor that pleases kids and grown-ups
- Customizable with savory or sweet toppings
- Perfect for lunchboxes, game nights, or weekend baking fun
❓ FAQ – Peanut Butter Pretzels
Q: Can I make these without yeast?
A: Yes, but the texture will be more like soft breadsticks. Try baking soda + yogurt for a no-yeast version.
Q: Can I freeze the dough?
A: Absolutely! Shape the pretzels, freeze on a tray, then transfer to bags. Boil and bake when needed.
Q: Can I make them mini or bite-sized?
A: Yes! Just reduce baking time to 8–10 minutes.
Curious how store-bought peanut butter pretzels are made on a large scale? Check out this behind-the-scenes peek at the process — it’s surprisingly fun and technical!
I’m Sophia Olivia, the cook behind Cuddle Recipes. I believe cozy food doesn’t need to be complicated — just made with care and shared with love. These peanut butter pretzels are one of those effortless joys: simple to make, fun to shape, and always a family favorite.
Peanut Butter Pretzels
Ingredients
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ½ cups cups warm water (110°F / 45°C)
- 1 tbsp brown sugar
- 1 tbsp unsalted butter, melted
- 1 tsp salt
- 3 ¾ to 4 cups all-purpose flour
- ½ cup creamy peanut butter
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 8 cups water
- ¼ cup baking soda
- 1 egg, beaten (for egg wash)
- Coarse sea salt or crushed peanuts (optional)
- Optional: drizzle of melted chocolate or caramel
Instructions
- Activate the Yeast.In a large bowl, combine warm water, brown sugar, and yeast. Let it sit for 5–7 minutes until foamy.
- Mix the Dough.Add melted butter and salt. Gradually stir in flour, 1 cup at a time. Mix until a dough forms. Knead for 6–8 minutes until smooth.
- Let It Rise.Place the dough in a greased bowl, cover with a cloth, and let it rise for about 1 hour in a warm area.
- Make the Filling.In a small bowl, mix peanut butter, powdered sugar, and vanilla until smooth. Chill in the fridge for easier handling.
- Shape the Pretzels.Punch down the dough and divide it into 15–20 pieces. Flatten each, add a spoon of peanut butter, and fold into a rope. Shape into a pretzel knot.
- Baking Soda Bath.Bring 8 cups of water and ¼ cup baking soda to a boil. Gently boil each pretzel for 20 seconds, then transfer to a lined baking sheet.
- Bake.Brush with egg wash and sprinkle with salt or chopped peanuts. Bake at 425°F (220°C) for 12–14 minutes, or until golden brown. Optional: drizzle with melted chocolate after cooling.