Hazelnut Free Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.6

(6)

Few snacks hit the way a freshly baked pretzel does — that crackly, deeply browned crust giving way to a chewy, pillowy interior is genuinely hard to beat. Store-bought versions can be a minefield when you're avoiding tree nuts, since shared production lines and vague labeling make even simple snacks feel risky. This recipe keeps things beautifully straightforward: warm water, yeast, flour, butter, salt, and an egg wash are all you need to pull off something that tastes like it came from a street cart in the best possible way. The real magic is the baking soda bath, which gives each pretzel that signature deep color and satisfying chew before it ever hits the oven. Rolling the dough into long ropes and folding them into the classic knot shape is genuinely fun, and the whole process is more forgiving than it looks. A generous shower of coarse salt right before baking seals the deal. Serve them warm and watch them disappear.

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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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