Fructose Free Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.6

(6)

There is something deeply satisfying about pulling a tray of golden, mahogany-brown pretzels out of your own oven, and this recipe delivers that bakery-quality result with straightforward pantry staples. The dough comes together with flour, butter, yeast, and a small amount of sugar — just enough to feed the yeast and help with browning, not enough to make these sweet. For anyone managing fructose sensitivity, that minimal sugar load matters, and every ingredient here is clean and easy to verify. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy, slightly alkaline crust before it ever hits the oven. A generous egg wash and a scatter of coarse salt finish things off, creating that glossy, crackly exterior you'd expect from a proper soft pretzel. These are the kind of snack that disappears fast, so consider doubling the batch.

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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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