Peanut Free Classic Pretzels
Soft, chewy, and deeply golden, these homemade pretzels deliver that satisfying bakery-style bite with a glossy crust and a generous shower of coarse salt. The baking soda bath is the real secret here — it gives each pretzel that signature chew and rich, dark color that you just can't get from a standard bake. Store-bought pretzels can be a minefield when it comes to shared production lines and vague allergen warnings, so making them from scratch with a short, straightforward ingredient list is a genuinely smart move. Everything in this recipe is simple pantry staple territory: flour, butter, yeast, egg, and salt — nothing hidden, nothing to second-guess. The shaping process is easier than it looks, and watching those twisted ropes transform into deep mahogany pretzels in the oven is deeply satisfying. Serve them warm straight off the rack and they're honestly hard to beat, whether you're dipping into mustard, cheese sauce, or just eating them plain.
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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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