Coconut Free Classic Pretzels
There is something deeply satisfying about pulling a tray of golden-brown pretzels out of the oven, and this from-scratch version delivers that iconic chewy bite and glossy crust that store-bought versions can never quite match. The ingredient list is refreshingly straightforward — warm water, yeast, flour, butter, and salt — so there is no need to scan labels for hidden additives or worry about unexpected tropical oils sneaking into your snack. The real magic happens in the baking soda bath, which gives each pretzel its signature dark, slightly crisp exterior and that unmistakable tangy depth of flavor. Shaping the ropes into the classic twist is easier than it looks, and the technique is genuinely fun once you get into a rhythm. A generous brush of egg wash before baking is what creates that beautiful mahogany finish and helps the coarse salt cling perfectly to every curve. These are best eaten warm, ideally with a good mustard on the side, but they hold up well enough that a second batch is never a bad idea.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!