Black Pepper Free Classic Pretzels
That satisfying chew, the glossy mahogany crust, the hit of coarse salt — a freshly baked pretzel is one of those snack experiences that's genuinely hard to beat. For anyone avoiding black pepper, this recipe is a natural fit because the entire process relies on yeast, flour, butter, and a baking soda bath to build all that classic flavor — no pepper required at any step. The baking soda soak is the real secret here, giving each pretzel its signature chewy exterior and deep, slightly alkaline tang before it ever hits the oven. An egg wash brushed on just before baking is what creates that gorgeous, crackly brown shell that looks like it came straight from a bakery case. Shaping the ropes into that iconic knot is easier than it looks, and once you get the rhythm down, the whole batch comes together with a satisfying sense of craft. These are incredible straight from the rack, still warm, with a little mustard or melted butter on the side.
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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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