Spice Free Classic Pretzels
Soft, chewy, and golden brown with that signature deep mahogany crust, these homemade pretzels are the kind of snack that disappears the moment they hit the cooling rack. The ingredient list is refreshingly straightforward — just flour, yeast, butter, salt, and a few pantry staples — so there's nothing hidden or unexpected to worry about. That iconic pretzel flavor and chew comes entirely from the baking soda bath, which gives each one its distinctive tang and glossy exterior without any seasoning blends or spice mixes in sight. For anyone who needs to keep things mild, this recipe is a natural fit because the only "seasoning" is coarse salt sprinkled on top, which you control completely. The shaping process is genuinely satisfying once you get the hang of the U-and-twist technique, and the egg wash ensures that beautiful burnished color you'd expect from a bakery window. Serve them warm straight from the oven and they're honestly hard to beat.
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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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