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Garlicky Soft Pretzel

You won’t need any mustard or cheese sauce to dip these buttery, garlicky pretzels in!

Prep Time

2 hours

Cook Time

15 minutes




1 pkg Active dry yeast

1 1/2 cup Water, lukewarm

2 tsp Salt

1 Tbsp Sugar

4 cups All-purpose flour

2 Tbsp Butter, melted

1/2 cup Tulkoff Original Garlic Sauce, divided use



Soda Bath

4 cups water

1/2 cup Baking soda


In the bowl of a stand mixer, dissolve yeast in warm water along with salt and sugar. Let rest 5 minutes, yeast should start to foam.

Add the flour and butter to yeast mixture and using a dough hook, blend mixture on medium low until combined and dough starts to pull away from the sides, about 5-6 minutes. Cover bowl and allow to rest for 45 minutes.

Prepare two baking sheets with parchment paper and set aside. Turn dough out onto a slightly oiled surface and divide into 10 equal pieces. Roll out each piece of dough to make a 20-22 inch rope, tapered at the ends. To form the pretzels, make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U. Place onto prepared baking pan.

Refrigerate pretzels for about 30 minutes.

Preheat over to 425 degrees. In a large pot, bring water and baking soda to a rolling boil. Using a slotted spoon, gently drop each pretzel into soda bath for about 30 seconds each. Place them back on baking sheet. Brush each pretzel with Garlic Sauce, sprinkle with salt and bake for approximately 15 minutes.

Remove from oven and brush each pretzel again with remaining Garlic Sauce. Let cool for 5 minutes before serving.