Soft, chewy, and burnished to a deep mahogany brown, these homemade pretzels deliver everything you want from a classic — that satisfying chew, a glossy crust, and a generous hit of coarse salt on top. The dough comes together with all-purpose flour, yeast, butter, and a handful of pantry staples, so there's no grain-swapping or specialty flour hunting required. What gives these their signature pretzel character is the baking soda bath — a quick dip before baking creates that distinctive chewy exterior and rich, slightly alkaline flavor that sets a real pretzel apart from plain bread. Store-bought versions can be a minefield when you're avoiding certain grains, since labeling isn't always clear about shared production lines or added ingredients. Making them at home puts you fully in control of every component, and the process is genuinely satisfying — rolling the ropes, twisting the classic shape, watching them puff and darken in the oven. Finish them with flaky sea salt and serve warm for the full experience, or pair with your favorite dipping sauce for something a little extra.
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Combine the warm water, yeast, and sugar in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
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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