Peanut Butter Pretzels
Soft, golden-brown peanut butter pretzels made from scratch — beginner-friendly, comforting, and perfect for busy families.
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.
Notes
For a sweeter twist, add a sprinkle of cinnamon sugar after baking.n
Swap with gluten-free flour if needed (reduce water slightly).n
Great for baking with kids — let them shape their own pretzels!n
Serve with honey, chocolate, or yogurt dipping sauces.