Rice Free Classic Pretzels
There is something deeply satisfying about pulling a batch of golden, chewy pretzels out of the oven, and this recipe delivers that bakery-counter magic right in your own kitchen. The dough comes together with just flour, yeast, butter, and a few pantry staples — not a grain of rice in sight, which makes it a genuinely easy fit for anyone avoiding rice or rice-derived ingredients. The real secret to that signature pretzel chew and dark, glossy crust is the baking soda bath, where each shaped pretzel gets a quick 30-second dip before hitting the oven at a blazing 450°F. That alkaline soak is what sets these apart from plain bread rolls and gives them that unmistakable deep mahogany color and slightly crisp exterior. A generous brush of egg wash and a shower of coarse pretzel salt before baking seals the deal. These are the kind of pretzels that disappear fast, so consider doubling the batch.
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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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