Honey 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 interior and crackly, salted crust that store-bought versions rarely match. The dough comes together with pantry staples — flour, butter, yeast, and sugar — with absolutely no honey or sweeteners beyond a single tablespoon of granulated sugar to activate the yeast. That matters more than you might think, since many commercial and artisan pretzels sneak honey into the dough for color or flavor, making them off-limits if you're avoiding it. The real magic here is the baking soda bath, which gives each pretzel its signature deep mahogany color and that slightly tangy, chewy bite without any additional sweeteners in the process. A generous brush of egg wash and a shower of coarse salt before baking seals the deal. These are the kind of pretzels that disappear fast, so consider making a double batch.
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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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