Brazil Nut Free Classic Pretzels
Few things beat the satisfaction of pulling a tray of deeply bronzed, chewy pretzels out of your own oven. The dough comes together with pantry staples — flour, yeast, butter, and salt — so there's no hunting down specialty ingredients or stressing over labels. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy bite and dark, glossy crust you'd expect from a proper soft pretzel. A generous brush of egg wash and a shower of coarse salt before baking takes them over the top. Tree nut allergies can make packaged snacks a minefield, but this recipe is built entirely from straightforward baking basics with zero nut-derived ingredients in sight. The shaping process is genuinely fun — once you get the twist-and-fold motion down, you'll be cranking these out like a pro. Serve them warm with mustard, cheese sauce, or just on their own, and watch them disappear fast.
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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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