Pregnancy Friendly Classic Pretzels

Total time1 hr 45 min

Prep time30 min

Cook time15 min

4.6

(6)

Warm, chewy, and deeply satisfying, these homemade pretzels hit that salty, golden-brown craving in the most rewarding way possible. Made from straightforward pantry staples — flour, butter, yeast, and egg — there are no mystery additives or preservatives to second-guess, which matters a lot when you're being thoughtful about what goes into your body. The baking soda bath is the secret to that signature chewy crust and rich color, and it's a completely safe, simple technique that requires nothing more than a big pot and a slotted spoon. The egg wash is fully cooked in the oven, so you get all the glossy, beautiful finish without any concern about raw egg on the final product. Shaping the pretzels is genuinely fun and a little meditative — rolling each rope, crossing the ends, pressing them into that classic knot — and the whole process is as hands-on and satisfying as baking gets. Fresh out of the oven, these are best enjoyed warm with a little extra butter or your favorite dip, and they make the whole kitchen smell absolutely incredible.

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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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