Celery Free Classic Pretzels
Few snacks hit quite like a freshly baked pretzel — that glossy, deeply browned crust giving way to a chewy, pillowy interior is something store-bought versions can never quite replicate. The secret to that signature pretzel flavor and color is the baking soda bath, which briefly alkalizes the dough before it ever sees the oven, creating that satisfying chew and rich mahogany finish. The dough itself comes together with pantry staples — flour, yeast, butter, and salt — so there's nothing mysterious or hard to source here. For anyone navigating food sensitivities, these are made entirely from scratch with a clean, straightforward ingredient list that leaves no room for hidden additives or surprise allergens. Shaping the ropes and twisting them into that classic knot is genuinely fun, and the egg wash gives each pretzel a beautiful sheen before the coarse salt goes on top. Serve them warm straight from the rack and they're honestly hard to beat — especially alongside a good mustard or a melty cheese dip.
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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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