Pescatarian Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.6

(6)

Soft, chewy, and deeply bronzed with that signature mahogany crust, these homemade pretzels are the kind of snack that disappears the moment they hit the table. The secret to that iconic chew and color is the baking soda bath — a quick dip before baking gives each pretzel its characteristic tang and that satisfying, slightly crisp exterior. A generous brush of egg wash locks in the shine, and a shower of coarse salt right before they go into a screaming-hot oven takes them completely over the top. Since this recipe is built entirely from pantry staples — flour, yeast, butter, egg, and salt — there's nothing to second-guess or swap out, making it a naturally straightforward fit for anyone eating a pescatarian diet. Bread baking can feel intimidating, but the dough here is forgiving and the shaping technique is easier than it looks once you get a rope or two under your belt. Serve them warm with mustard, a cheese dip, or just on their own, and don't be surprised if a single batch barely makes it to the cooling rack.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!