Pistachio Free Classic Pretzels
Few snacks hit the way a freshly baked pretzel does — that glossy, deeply browned crust giving way to a chewy, pillowy interior is pure comfort food magic. The ingredient list here is refreshingly short and straightforward: flour, yeast, butter, salt, and a quick dip in a baking soda bath that creates that signature pretzel flavor and color without any complicated additions. Every component is naturally free from tree nuts, so there's no label-reading stress or worry about shared-facility contamination that can make packaged snacks a gamble. The baking soda bath is the real secret weapon — a 30-second soak per side before baking is what transforms plain dough into something that tastes like it came straight from a street cart. Rolling the ropes, twisting them into shape, and watching them turn a deep mahogany in the oven is genuinely satisfying, even for beginner bakers. Finish them with a generous sprinkle of coarse salt and serve warm for maximum impact — though they're honestly pretty great at room temperature too.
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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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