Nutmeg Free Classic Pretzels
Few things beat the satisfaction of pulling a tray of golden, deeply browned pretzels out of your own oven. The dough comes together with pantry staples — flour, yeast, butter, and salt — so there's no hunting down specialty ingredients or second-guessing labels. The real magic happens in the baking soda bath, which gives each pretzel that signature chewy, slightly alkaline crust you'd expect from a proper soft pretzel. A generous egg wash before baking is what drives that gorgeous mahogany color, and a shower of coarse salt on top seals the deal. Warm from the oven, these are chewy on the inside, crackly on the outside, and completely irresistible. Since the entire recipe is built from straightforward, whole ingredients, anyone avoiding hidden spices or seasonings can dig in without a second thought.
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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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