Cashew Free Classic Pretzels
Few snacks hit the way a freshly baked pretzel does — that crackly, salty crust giving way to a chewy, pillowy interior is genuinely hard to beat. This recipe is built entirely from pantry staples like flour, butter, yeast, and salt, so there's no need to scan labels or worry about hidden tree nuts sneaking into your snack. The real magic happens in the baking soda bath, which gives each pretzel that signature deep-brown color and satisfying chew you'd expect from a proper soft pretzel. Rolling the dough into long ropes and twisting them into shape is a surprisingly meditative process, and the results look seriously impressive straight out of the oven. A generous brush of egg wash before baking locks in that glossy, mahogany finish and helps the coarse salt stick perfectly. Serve them warm with mustard, cheese sauce, or just on their own — they disappear fast either way.
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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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