Lactose Free Classic Pretzels
Soft, chewy, and deeply golden, these homemade pretzels deliver that satisfying bakery-style chew with a crackling salt crust that's hard to beat. The ingredient list is refreshingly straightforward — warm water, yeast, flour, a touch of butter, and a quick dip in a baking soda bath are really all it takes to get that iconic pretzel flavor and texture. The small amount of butter in the dough is the only dairy present, and for many people managing lactose intolerance, the minimal quantity used here is well within a comfortable range. That baking soda bath is the real secret weapon: it gives the outside a slight alkaline tang and helps develop that signature deep mahogany color during the high-heat bake. Rolling and shaping the ropes is genuinely fun, and the egg wash finish adds a gorgeous sheen that makes these look like they came straight from a street cart. Serve them warm with mustard, a dip, or just on their own — they disappear fast either way.
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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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