Gut Friendly Classic Pretzels
Warm, chewy, and deeply golden, these homemade pretzels hit that perfect balance of crispy crust and soft, pillowy interior that store-bought versions rarely manage to deliver. The baking soda bath is the secret weapon here — it gives each pretzel that signature chew and rich, slightly alkaline flavor before they ever see the oven. Because you're working with straightforward ingredients like flour, butter, yeast, and salt, there are no hidden additives, preservatives, or mystery stabilizers that can quietly irritate a sensitive gut. Controlling exactly what goes into your dough means you get all the comfort of a classic snack without the guesswork that comes with packaged alternatives. The egg wash bakes into a gorgeous mahogany shell, and a generous sprinkle of coarse salt on top makes every bite feel like something you'd pull from a proper bakery. These are best eaten warm off the rack, though they reheat beautifully if you want to make a batch ahead.
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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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