Carrageenan Free Classic Pretzels
Soft, chewy, and deeply golden, these homemade pretzels deliver that satisfying bakery-style bite with a crackling salt crust that's hard to resist straight off the rack. The ingredient list is refreshingly straightforward — flour, yeast, butter, egg, and salt — so there's no need to scrutinize labels for hidden additives or thickeners that can sneak into store-bought versions. That baking soda bath is the real secret here, giving each pretzel its signature dark, slightly alkaline crust and that unmistakable chew you just can't fake. Rolling the dough into long ropes and folding them into the classic knot shape is genuinely satisfying, and the technique is easier to master than it looks. The egg wash baked at high heat creates that gorgeous mahogany color, while the coarse salt on top adds a savory crunch in every bite. These are best eaten warm, ideally with a side of mustard or a melty cheese dip, though they're honestly pretty perfect on their own.
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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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