Sesame Free Classic Pretzels
Soft, chewy, and deeply bronzed with that signature pretzel snap, these homemade twists are the kind of snack that disappears the moment they hit the cooling rack. The baking soda bath is the real secret here — it gives each pretzel that distinctive chewy crust and rich, slightly alkaline flavor you just can't get from a standard bake. Store-bought pretzels can be a minefield for anyone avoiding sesame, since many brands coat their products with sesame seeds or process them on shared lines, but this from-scratch version keeps things completely clean. Every ingredient is straightforward — flour, butter, yeast, salt, and a simple egg wash — so you know exactly what you're eating. The coarse salt finish adds a satisfying crunch that makes each bite feel like it came straight out of a ballpark or a German bakery. They're impressive enough to serve at a party but simple enough to make on a lazy weekend afternoon.
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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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