Homemade Buttered Pretzel & Chips Recipe

Preheat and prepare dough

If using store-bought or pre-made dough, divide into 8 equal pieces and roll each into a 14–16 inch rope, then form classic pretzel shapes or simple knots. Place shaped pretzels on a parchment-lined baking sheet and chill briefly while you prepare the boiling solution (10–15 minutes).

Make baking soda bath

Preheat oven to 425°F (220°C). In a large wide pot, bring 8 cups of water to a gentle boil. Carefully add 2 cups of baking soda (it will bubble). Reduce to a simmer.

Boil pretzels

Carefully transfer 2–3 pretzels at a time into the simmering baking soda bath using a slotted spatula. Boil each side for 20–30 seconds (about 40–60 seconds total), flipping once so both sides get the alkaline bath. Remove and drain briefly on a rack or paper towel-lined tray.

Top and bake

Place boiled pretzels back on the parchment-lined baking sheet. Brush lightly with a small amount of melted butter (reserve most for the buttered coating). Sprinkle pretzels with coarse sea salt (about 1/4 tbs per pretzel). Bake in the preheated oven for 12–15 minutes, until deep golden brown. Remove from oven and let cool 3–5 minutes before coating.

While pretzels bake, melt 6 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in garlic powder, onion powder, smoked paprika, and black pepper until combined and fragrant. Keep warm on very low heat or hold in a covered container so it remains liquid and ready for brushing or tossing.

Brush or toss pretzels: When pretzels are out of the oven and have cooled slightly (3–5 minutes so butter won’t run off), brush each pretzel generously with the seasoned melted butter using a pastry brush. Alternatively, place pretzels in a large shallow bowl, pour half the butter over them and gently toss to coat evenly. Sprinkle chopped parsley over the tops if using.

If using plain chips and you want extra buttery flavor, preheat oven to 300°F (150°C). Spread chips in a single layer on a rimmed baking sheet. Lightly drizzle 1 teaspoon olive oil and 1 tablespoon melted butter over the chips and toss gently so oil/butter distribute evenly (use tongs or shake the sheet). Sprinkle grated Parmesan if using.

Warm chips in the oven for 6–8 minutes just to meld flavors and crisp them slightly without burning. Remove from oven and transfer to a serving bowl.

Arrange buttered pretzels and warmed chips on a large platter or two separate bowls. Serve immediately with mustard or honey mustard on the side for dipping. If desired, pass additional melted seasoned butter for dipping.

Storage: Store leftover pretzels at room temperature in an airtight container for up to 1 day; reheat in a 350°F (175°C) oven for 5–7 minutes and rebrush with warmed seasoned butter. Chips are best consumed immediately; leftover chips keep in a sealed bag for 2–3 days but will lose crispness.