Mustard Free Classic Pretzels
Soft, chewy, and deeply golden, these homemade pretzels deliver that iconic bakery-style crust and pillowy interior that's genuinely hard to beat fresh out of the oven. The baking soda bath is the real secret here — it gives each pretzel that signature chew and rich, burnished color before it ever hits the oven. Every ingredient in this recipe is straightforward and naturally free from mustard in any form, which matters more than you'd think since store-bought pretzels and pretzel dips often sneak in mustard seed or mustard flour as a flavoring. Making them at home means you control exactly what goes into the dough, the bath, and the finishing touches — nothing hidden, nothing to second-guess. The egg wash creates a gorgeous sheen, and a generous shower of coarse salt on top hits that perfect savory note. These are the kind of snack that disappears fast, so consider doubling the batch.
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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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