Chestnut Free Classic Pretzels
Few things beat the satisfaction of pulling a tray of golden, deeply bronzed pretzels from your own oven. The dough comes together with pantry staples — flour, yeast, butter, and salt — so there's no hunting down specialty ingredients or second-guessing labels at the store. What gives these their iconic chewy crust and glossy finish is the baking soda bath, a quick simmer that transforms plain dough into something that tastes straight out of a street cart. The egg wash locks in that signature mahogany color, and a generous shower of coarse salt right before baking seals the deal. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can focus entirely on the fun part — twisting, dipping, and baking. Serve them warm with mustard, a cheese dip, or just on their own, and don't be surprised if the batch disappears before they've had a chance to cool.
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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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