Oats Free Classic Pretzels
There is something deeply satisfying about pulling a tray of golden-brown pretzels out of the oven, and this from-scratch version delivers that iconic chewy bite and glossy crust that store-bought versions rarely match. The ingredient list is refreshingly straightforward — warm water, yeast, flour, butter, and a quick egg wash — so there is nothing hidden or ambiguous to worry about for anyone avoiding oats or oat-derived additives that sometimes sneak into packaged baked goods. The real magic here is the baking soda bath, which gives each pretzel that signature dark, slightly alkaline crust before it ever hits the oven. Rolling the dough into long ropes and twisting them into shape is genuinely fun, and the technique is more forgiving than it looks. A generous shower of coarse pretzel salt right before baking means every bite has that perfect savory crunch on the outside and a soft, pillowy interior. These are fantastic straight off the rack with mustard, but they also hold up beautifully as a snack or party centerpiece.
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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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