Ginger 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, glossy crust that store-bought bags can never quite match. The dough comes together with pantry staples — flour, yeast, butter, and salt — so there is nothing hidden or unexpected lurking in the ingredient list. That deep mahogany color and signature chew come from a quick dip in a baking soda bath before baking, a classic technique that creates the pretzel's distinctive flavor and texture without any specialty ingredients. A generous brush of egg wash and a shower of coarse salt finish each one off beautifully. For anyone navigating a sensitivity to a certain warming spice, this recipe is a natural fit — every ingredient is straightforward, and there is zero reason to second-guess a single step. Serve them warm with mustard or a cheese dip, and watch them disappear faster than you expected.
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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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