Capsaicin Free Classic Pretzels
Soft, chewy, and deeply bronzed with that signature pretzel snap, these homemade beauties are everything a ballpark or bakery pretzel promises to be. The ingredient list is refreshingly straightforward — yeast, flour, butter, salt, and a quick dip in a baking soda bath — with absolutely nothing that would trigger sensitivity to capsaicin or heat compounds. That baking soda bath is the real secret here, giving each pretzel its distinctive chewy crust and rich, toasty color before it even hits the oven. Rolling the dough into long ropes and twisting them into shape is genuinely satisfying, and the technique is more forgiving than it looks. A generous brush of egg wash right before baking locks in that gorgeous mahogany finish and helps the coarse salt cling to every curve. These are the kind of snack that disappears fast, so consider doubling the batch — they're just as good warm from the oven as they are torn apart at the table with mustard or a simple dipping sauce.
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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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