Nightshade Free Classic Pretzels
Warm, chewy, and deeply golden, these soft pretzels are the kind of snack that disappears from the counter before they've even had a chance to cool. The ingredient list is refreshingly straightforward — flour, yeast, butter, egg, and salt — with absolutely nothing in the nightshade family hiding anywhere in the dough or the finish. That matters more than it sounds, because packaged pretzels and even some bakery versions can include paprika-based seasonings or spice blends that sneak in peppers or other off-limits ingredients. Here, you control every single component from start to finish. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy crust and deep brown color without any complicated additives. A generous brush of egg wash and a shower of coarse salt before they hit the oven is all the finishing they need. Pull them apart while they're still warm and you'll understand immediately why homemade is always worth the effort.
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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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