Pecan Free Classic Pretzels
Few snacks hit the way a freshly baked pretzel does — that crackly, salty crust giving way to a chewy, pillowy interior is genuinely hard to beat. This recipe is built entirely from pantry staples like flour, yeast, butter, and salt, so there's no hunting down specialty ingredients or worrying about what might be lurking in a store-bought bag. The real magic happens in the baking soda bath, which gives each pretzel that signature deep-brown color and slightly tangy chew you'd expect from a proper soft pretzel. Shaping them is easier than it looks, and once you get the rhythm of the twist-and-fold, the whole process feels almost meditative. The egg wash finish adds a gorgeous glossy sheen, and a generous shower of coarse salt right before baking takes everything over the top. These are fantastic straight off the rack, but they also hold up beautifully alongside mustard, cheese dip, or whatever you're dipping into tonight.
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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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