Macadamia Free Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.6

(6)

Few snacks hit quite like a freshly baked pretzel — that glossy, deeply browned crust giving way to a chewy, pillowy interior is something store-bought versions simply can't replicate. The magic here comes from the baking soda bath, which gives each pretzel its signature dark color and that unmistakable slightly alkaline tang before it ever sees the inside of the oven. The dough itself is beautifully straightforward: warm water, yeast, flour, a touch of sugar, and melted butter come together into a smooth, elastic base that's satisfying to work with. Shaping the ropes and twisting them into classic pretzel form is genuinely fun, and the whole process feels like a proper kitchen project without being overwhelming. A generous egg wash before baking is what delivers that gorgeous mahogany sheen, and a shower of coarse salt on top seals the deal. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden additions — just clean, simple pantry staples doing exactly what they're supposed to do. Serve them warm straight from the rack 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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