Soy Free Classic Pretzels
Soft, chewy, and deeply bronzed with that signature mahogany crust, these homemade pretzels are the kind of snack that makes everyone gather around the kitchen. The dough comes together with straightforward pantry staples — flour, butter, yeast, and salt — so there's nothing hidden or questionable in the mix. That's genuinely good news, because store-bought pretzels and packaged snack foods are notorious for sneaking in soy-derived oils, lecithin, or flavoring agents that can be hard to spot on a label. Here, every ingredient is exactly what it says it is. The real magic happens in the baking soda bath, which gives each pretzel its distinctive chewy bite and crackly exterior before it ever hits the oven. A generous brush of egg wash and a shower of coarse salt finish things off, creating that satisfying crunch on the outside with a pillowy pull-apart center. Once you've made a batch fresh at home, it's genuinely hard to go back to anything else.
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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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