Cinnamon Free Classic Pretzels
Soft, chewy, and deeply golden, these homemade pretzels deliver that satisfying bakery-style bite with a beautifully blistered crust and a generous shower of coarse salt on top. The dough comes together with pantry staples — flour, yeast, butter, and sugar — so there's nothing mysterious lurking in the ingredient list, which is a genuine relief when you're navigating a spice sensitivity and store-bought snacks so often hide unexpected seasonings. The real magic happens in the baking soda bath, which gives each pretzel its signature chewy exterior and that distinctive deep brown color before it ever hits the oven. Rolling the ropes, crossing the ends, and pressing them into that classic knot shape is genuinely satisfying, and the egg wash finish makes them look like they came straight out of a professional kitchen. These are fantastic warm from the rack with a side of mustard or melted butter, and they reheat beautifully if you somehow have any left over.
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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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