Mushroom Free Classic Pretzels
Few snacks hit the way a freshly baked pretzel does — that crackly, deeply browned crust giving way to a chewy, pillowy interior is genuinely hard to beat. This recipe is entirely plant and grain based, built from pantry staples like flour, yeast, butter, and salt, so there is absolutely nothing to second-guess on the ingredient list. The real magic happens in the baking soda bath, where a quick 30-second dip on each side creates that signature chewy texture and rich, dark color you expect from a proper pretzel. Rolling each rope to about 22 inches and keeping the center slightly thicker than the ends is the small technique detail that makes a big difference in the final shape and bite. A generous egg wash before baking locks in that glossy mahogany finish, and a shower of coarse pretzel salt on top brings everything together. These are the kind of pretzels that make people think you ordered them from somewhere special — and you can have them on a wire rack cooling in your own kitchen.
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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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