Chicken Free Classic Pretzels
Warm, chewy, and deeply golden, these homemade soft pretzels are the kind of snack that disappears the moment they hit the table. The dough comes together with simple pantry staples — flour, yeast, butter, and salt — and a quick knead gives it that satisfying, springy texture you want in every bite. The real magic happens in the baking soda bath, which gives each pretzel its signature dark, glossy crust and that unmistakable slightly tangy chew you just can't get from a bag. A generous egg wash and a shower of coarse salt before baking push them firmly into "better than the mall" territory. Since the entire recipe is built around flour, yeast, and a handful of basics, there's nothing to swap or second-guess — just straightforward baking from start to finish. Serve them fresh from the oven with mustard, a cheese dip, or honestly nothing at all, because they really don't need help.
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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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