Legume Free Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.6

(6)

There is something deeply satisfying about pulling a tray of golden, mahogany-brown pretzels out of your own oven, and this recipe delivers that bakery-level result with straightforward pantry staples. The dough comes together with flour, butter, yeast, and a little sugar, then gets its signature chewy crust from a quick dip in a baking soda bath before baking — a classic technique that needs no special additives or fillers. For anyone navigating a legume-free lifestyle, pretzels can be a surprisingly tricky snack to buy off the shelf, since many commercial versions include pea protein, soy-based coatings, or other legume derivatives in the ingredient list. Every component here is clean and straightforward: nothing hidden, nothing unnecessary. The egg wash gives each pretzel a gorgeous sheen, and a generous shower of coarse salt on top means the first bite hits all the right notes — crisp, salty, and deeply savory. Shaping the ropes into that iconic twisted form is genuinely fun, and the 30-second baking soda bath is the kind of small step that makes a huge difference in texture. These are the kind of pretzels that disappear fast, so consider doubling the batch.

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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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