Turkey Free Classic Pretzels
Few snacks hit the way a freshly baked pretzel does — that glossy, deep-brown crust giving way to a chewy, pillowy interior is genuinely hard to beat. This recipe is built entirely from pantry staples like flour, butter, yeast, and egg, so there's no need to scan labels for hidden poultry-derived ingredients or worry about what's lurking in a store-bought version. The real magic here is the baking soda bath, which gives each pretzel that signature chewy bite and rich, slightly alkaline flavor you'd expect from a proper soft pretzel. Rolling the dough into long ropes and shaping the classic twist is surprisingly satisfying once you get the hang of it, and the egg wash brushed on before baking is what delivers that gorgeous mahogany finish. A generous shower of coarse pretzel salt right before they go into the oven ties everything together. Serve them warm straight from the rack and watch them disappear fast.
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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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