Lupin 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 ingredient list is refreshingly straightforward — warm water, yeast, flour, butter, and salt — which means you know exactly what's going into every bite without having to scrutinize a label for unexpected additives. The real magic happens in the baking soda bath, where each shaped pretzel gets a quick simmer that gives the crust its distinctive deep color and that signature slightly alkaline chew. A generous egg wash before baking locks in that gorgeous mahogany finish and helps the coarse salt cling to every twist and curve. Shaping the pretzels is easier than it looks once you get the rhythm of the rope-and-fold technique, and the whole process is genuinely fun to work through. These are fantastic warm from the rack with mustard, but they hold up beautifully as a snack throughout the day.
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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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