Beef Free Classic Pretzels
Warm, chewy, and deeply bronzed with that signature pretzel snap, these homemade twists are the kind of snack that disappears the moment they hit the table. The magic here is the baking soda bath — a quick dip before baking is what gives each pretzel its distinctive chew, glossy crust, and that slightly tangy, toasty flavor you just can't fake. The dough itself comes together with pantry staples: flour, yeast, butter, and salt, nothing more complicated than a basic bread recipe. Every ingredient in this recipe is naturally free of any beef or meat product, so there's no label-checking or substitution needed — just straightforward baking from start to finish. Rolling the ropes and folding them into that classic shape is genuinely satisfying, and the egg wash brushed on before baking gives them that gorgeous deep mahogany finish. Finish with a generous scatter of coarse pretzel salt and you've got a bakery-worthy result straight from your own oven.
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Learn more →Ingredients
8 servings
For the dough
- 1 ½ cups warm water (110°f / 43°c)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 2 tsp kosher salt
- 4 cups all-purpose flour, plus more for dusting
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 10 cups water
- ⅔ cup baking soda
For finishing
- 1 large egg, beaten
- 2 tbsp water
- 2 tbsp coarse pretzel salt or flaky sea salt
Instructions
- 1
Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the kosher salt, melted butter, and flour to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead for 5 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and springs back when poked.
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